Weekly Vegan Dinner Plan #136
Weekly Vegan Dinner Plan #136 - Five nights worth of vegan dinners to help inspire your menu. Choose one recipe to add to your rotation or make them all - shopping list included.
Ingredients
PANTRY STAPLES
- olive oil
- garlic powder
- chili powder
- smoked paprika
- salt & pepper
- white pepper
- mustard powder
- onion powder
- oregano
- sesame oil
- low sodium soy sauce
- sriracha
- rice vinegar
- hot sauce
- flour
- corn starch
DRY GOODS
- buffalo sauce
- 16 oz orzo dry
- white rice
- Better Than Bouillon No Chicken Base*
- hoisin sauce
- 5 15-ounce cans black beans
- 1 4-ounce can green chiles
- 1 packet taco seasoning
- 3 large wraps
- 8 taco-sized tortillas flour or corn
- 4 cups broth
- panko bread crumbs
- black sesame seeds optional
- tortilla chips optional
PRODUCE
- 2 heads cauliflower
- 8 cloves garlic
- 2 yellow onions
- 1 red onion
- 1 bunch green onions
- 1 bunch cilantro
- 1/2 inch fresh ginger
- 1/2 cup carrots
- 2 bell peppers
- 2 jalapeños
- 4 limes
- 3 avocados
- 1 cup purple cabbage
- 1 cup green cabbage
REFRIGERATOR/FREEZER
- vegan butter
- vegan mayo
- 12 oz non-dairy milk unsweetened
- 16 oz vegan cream cheese
- vegan eggs**
- 1/2 cup frozen peas
- 1/4 cup frozen corn
- 1/2 cup salsa
- 6 oz soyrizo
Notes
*You can get this at Whole Food’s or online here.
**I used Just Vegan Eggs. If you can’t find these you can swap the vegan eggs for 4 oz of tofu.