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Weekly Vegan Dinner Plan #25

This Savory Vegan
  • minutes
  • Serves

INGREDIENTS

3 cups

Arugula

2

Avocados

10

Basil, leaves

1

head Butter lettuce

1

head Cauliflower

1 10 ounce package

Cherry tomatoes

1 15 ounce can

Chickpeas

1

bunch Cilantro

2

heads Garlic

5

Jalapenos

2

Lemons

1

Lime

1

Oregano

2

Red onions

1 cup

Spinach

1

jar Tomatoes, fire roasted

1

Yellow onion

1

Zucchini, medium

3 oz

Chipotles in adobo

1

Mustard, yellow

1/2 cup

Salsa, chunky

1

Tabasco

1

Vegan butter

8 oz

Vegan cream cheese

1

Vegan mayo

8 oz

Fettuccine, dry

1 cup

Oats

8 oz

Orzo, dry

1

Corn meal

1

Garlic salt

1

Italian seasoning

1

Lemon pepper

16 oz

Pre-made pizza dough

1

Red pepper flakes

1

Salt & pepper

6 oz

Artichoke hearts in oil

1

Olive oil

1

Red wine vinegar

1

Cumin

4

slices Bread

1/2 cup

Bread crumbs

vegan ranch