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Weekly Vegan Dinner Plan #29

This Savory Vegan
  • minutes
  • Serves

INGREDIENTS

1/4 cup

Bacon bits

4 oz

Artichoke hearts

1

Basil, fresh

1

head Butter lettuce

1/2 cup

Cabbage, purple

10 oz

Cherry tomatoes

1

bunch Cilantro, fresh

1

head Garlic

1

Ginger, ground

4

Jalapenos

1

Lemon

1

Lime

1/2 cup

Matchstick carrots

1

Oregano

1

bunch Parsley, fresh

1

Red bell pepper

1

Red onion

1

Shallot

1/4 cup

Spinach, frozen

2 oz

Sun-dried tomatoes

2

Zucchini

4 cups

Non-dairy milk, unsweetened

3 oz

Chipotles in adobo

1 cup

Veggie broth

4 oz

Hummus

1

Mustard, ground

1

Peanut butter

1/2 cup

Pesto

1/2 cup

Salsa, chunky

1

Soy sauce, low sodium

1

Sriracha

1

Vegan butter

16 oz

Vegan cream cheese

1

Vegan mayo

16 oz

Pasta, dry

12

Pasta shells, large

1

Corn meal

1

Flour

1

Garlic salt

1

Nutmeg

16 oz

Pre-made pizza dough

1

Salt & pepper

1

Turmeric

1

Olive oil

1

Red wine vinegar

1

Cumin

3/4 cup

Bread crumbs

1

Parmesan, vegan

8 oz

Ricotta, vegan