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Weekly Vegan Dinner Plan #20

This Savory Vegan
  • minutes
  • Serves

INGREDIENTS

1/2 tsp

Better than bouillon no chicken base

1 cup

Arugula

1

bunch Asparagus

4 cups

Baby spinach

2 cups

Basil, fresh

1 cup

Cabbage, purple

3 15 ounce cans

Chickpeas

2

bunches Cilantro

2

heads Garlic

1

Garlic powder

2

Green onions

2

Jalapenos

1 15 ounce can

Kidney beans, red

1

Lemon

1 cup

Lettuce

1

Lime

1 cup

Mushrooms, white

1

Oregano, dried

3/4 cup

Peas

1

Red onion

2 tbsp

Rosemary, fresh

3/4 cup

Sun-dried tomatoes

1

Sweet potato, large

1

Tomato

1/2

block Tofu, firm

1/2 cup

Hummus

1/4 cup

Pesto, vegan

1

Vegan butter

8 oz

Vegan cream cheese

8 oz

Angel hair pasta, dry

1/2 cup

Quinoa

1

Cornmeal

16 oz

Pre-made pizza dough

1

Red pepper flakes

1

jar Red peppers, roasted

1

Salt & pepper

1

packet Taco seasoning

1

Olive oil

1

Red wine vinegar

1

Cumin

1/2 cup

Pine nuts

4

Ciabatta rolls

8

Corn tortillas

1

Parmesan, vegan