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Weekly Vegan Dinner Plan #26

This Savory Vegan
  • minutes
  • Serves

INGREDIENTS

3 cups

Baby spinach

2 cups

Basil, fresh

1 can

Black beans

1 cup

Cabbage

1

Carrot, large

1

bunch Cilantro

1/2 cup

Edamame, frozen

2

heads Garlic

1

Garlic powder

1

Ginger, ground

1

inch Ginger, fresh

1 4 ounce can

Green chilies

1

bunch Green onions

2

Habaneros

3

Jalapenos

1

Lemon

1/4 cup

Peanuts

1

Red onion

2

Red potatoes, small

6

Sweet peppers, small

1

Sweet potato

2 cups

Non-dairy milk

1

Peanut butter

1

Soy sauce or tamari

1

Sriracha

1 tbsp

Vegan butter

16 oz

Vegan cream cheese

1

package Gnocchi

6 oz

Soba noodles

1

Corn starch

16 oz

Pre-made pizza dough

1

Red pepper flakes

1

Salt and pepper

1

Olive oil

1

jar Sun-dried tomatoes in oil

1

Cumin

8

Corn tortillas

1

small can Enchilada sauce, green