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Weekly Vegan Dinner Plan #9

This Savory Vegan
  • minutes
  • Serves

INGREDIENTS

8

stalks Asparagus

2

Avocados

4 cups

Baby spinach

2 cups

Basil, fresh

1 can

Black beans

1 can

Cannellini beans

1/4 cup

Cilantro

2

heads Garlic

1

Garlic powder

2

Habanero peppers

2

Jalapenos

2

Lemons

2

Limes

1/2 cup

Matchstick carrots

1

Oregano

1 can

Pinto beans

1 lb

Potatoes + 2 red potatoes

1

Radishes

1

Red onion

6

Sweet peppers, small

1

Sweet potato, large

1

Salsa

1

Soy sauce or tamari

1

Sriracha

1/4 cup

Tahini

8 oz

Vegan cream cheese

1

Vegan mayo

8 oz

Fettuccine, dry

2 cups

Quinoa, cooked

1

Chili powder

1

Paprika

16 oz

Pre-made pizza dough

1

Red pepper flakes

1

Salt & pepper

1

Olive oil

1/2 cup

Almonds

1

Cumin

6

slices Bread

12

Corn tortillas

1

Parmesan, vegan

2 cups

Coleslaw