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Weekly Vegan Dinner Plan #36

This Savory Vegan
  • minutes
  • Serves

INGREDIENTS

1/3 cup

Artichoke hearts

1 cup

Arugula

1

Avocado

6 cups

Baby spinach

2

Bell peppers

1 15 ounce can

Black beans

1/4 cup

Cabbage, purple

1 cup

Cabbage

10 oz

Cherry tomatoes

1/2 cup

Edamame, frozen

3

heads Garlic

1

Ginger, ground

1 tsp

Ginger

3

Green onions

2 tbsp

Herbs, fresh

1

Jalapeno

2 cups

Kale

1

Lemon, large

1

Oregano, dried

1 lb

Potatoes

1

Red onion

1/2 cup

Sun dried tomatoes

1

Sweet potato

2 28 ounce cans

Tomato

1

Yellow onion

1 6 ounce can

Tomato paste

1

Agave

1 cup

Hummus

1

Mustard, yellow

1/2 cup

Peanut butter

1/4 cup

Pesto

1

Sriracha

1

Tabasco

1

Tamari or soy sauce

8 oz

Linguine

1 cup

Orzo

1

Chili powder

16 oz

Pre-made pizza dough

1

Red pepper flakes

1

Salt & pepper

1

Olive oil

1

Red wine vinegar

1/4 cup

Pumpkin seeds

8 oz

Ricotta, vegan

1

White wine