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Weekly Vegan Dinner Plan #8

This Savory Vegan
  • minutes
  • Serves

INGREDIENTS

3 cups

Arugula

1

Avocado

2 cups

Basil

3

Bell peppers

1 can

Black beans

1

bunch Cilantro

3/4 cup

Corn, frozen

1

head Garlic

2

Jalapenos

1

Lemon

1

Red onion

2 cups

Sweet peppers, mini

1 tbsp

Thyme, fresh

1

Yellow onion

1/2

block Tofu, firm

1

small can Chipotle peppers in adobo sauce

1/4 cup

Pizza sauce

1

Salsa

8 oz

Vegan cream cheese

8 oz

Pasta, dry

2 1/2 cups

Quinoa, cooked

1

Cayenne

16 oz

Pre-made pizza dough

1

Red pepper flakes

1

Salt & pepper

1

Turmeric

1

Olive oil

1

Red wine vinegar

1/4 cup

Almonds

1

Cumin

1/2 cup

Pumpkin seeds

8

Corn tortillas

3/4 cup

Soyrizo

1/4 cup

Vegan ranch

1 can

Rotel