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Weekly Vegan Dinner Plan #18

This Savory Vegan
  • minutes
  • Serves

INGREDIENTS

6 oz

Artichoke hearts

3 cups

Arugula

1 cup

Baby spinach

1

Basil, fresh

1/2

head Cauliflower

10 oz

Cherry tomatoes

1

bunch Cilantro

1

head Garlic

1

bunch Green onions

1

Jalapeno

2

Lemons

1/2

Lime

1/2 cup

Matchstick carrots

1/2 cup

Microgreens

1

Oregano, dried

1

Red onion

1/2 cup

Spinach, frozen

1

Tomato

2

Zucchini, medium

1/2 cup

Non-dairy milk

3 oz

Chipotles in adobo

1/2 cup

Hummus

1/2 cup

Salsa, chunky

1

Vegan mayo

16 oz

Gnocchi

8 oz

Linguine, dry

1 cup

Orzo, dry

1

Garlic salt

1

Lemon pepper

1/4 cup

Pepperoncini peppers

16 oz

Pre-made pizza dough

1

Red pepper flakes

1

Salt & pepper

1

Olive oil

1

Red wine vinegar

1/4 cup

Pine nuts, roasted

1

Parmesan, vegan

8 oz

Ricotta, vegan

vegan ranch

4

Wraps (or pita bread)