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Weekly Vegan Dinner Plan #27

This Savory Vegan
  • minutes
  • Serves

INGREDIENTS

1 1/4 cups

Arugula

3

Avocados

1 cup

Basil

1

Bell pepper

2 15 ounce cans

Black beans

2 cups

Brussels sprouts

12 oz

Cherry tomatoes

1

bunch Cilantro

1 1/4 cups

Corn, frozen

2 cups

French fries, frozen

1

head Garlic

1

package Grape tomatoes

1

bunch Green onions

2

Jalapeno

1 cup

Kale

1

Lime

1

Oregano, dried

1

bunch Parsley

2

Red onions

4 cups

Romaine lettuce

1

Shallot

1

Tomato

1 15 ounce can

Tomatoes, fire roasted

1

Yellow onion

1 cup

Non-dairy milk, unsweetened

1 tsp

Beef bouillon, vegan

1 cup

Veggie broth

1

Vegan butter

16 oz

Pasta

1

Flour

1

Peperoncini peppers

16 oz

Pre-made pizza dough

1

Salt & pepper

1

Olive oil

1/3 cup

Cashews, unsalted

8 oz

Soyrizo

vegan ranch