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Weekly Vegan Dinner Plan #16

This Savory Vegan
  • minutes
  • Serves

INGREDIENTS

1

Better than bouillon no chicken base

4 oz

Artichoke hearts, jarred

1

Avocados

1

Basil, fresh

3

Bell peppers, large

1 can

Black beans

5

Broccolini spears

10 oz

Cherry tomatoes

1

bunch Cilantro

1/2 cup

Corn, frozen

3

heads Garlic

2

Jalapenos

2

Lemons

1

Lime

1

Oregano

1

bunch Parsley

2 cans

Pinto beans

1

Red onion

1 can

Rotel tomatoes & green chilies

1

Shallots

1/4 cup

Sun-dried tomatoes

1

White onion

1

Yellow onion

2

Zucchini

1

Vegetable broth

4 oz

Hummus, plain

1

Vegan butter

16 oz

Vegan cream cheese

1 cup

Quinoa

8 oz

Spaghetti, dry

1

Corn meal

1

Garlic salt

16 oz

Pre-made pizza dough

1

Red pepper flakes

1

Salt & pepper

1

Olive oil

1

Red wine vinegar

1

Cumin

1

Pine nuts

8

Flour tortillas

1

Parmesan, vegan