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Weekly Vegan Dinner Plan #45

This Savory Vegan
  • minutes
  • Serves

INGREDIENTS

3/4 cup

Artichoke hearts, jarred

3 cups

Arugula

8

stalks Asparagus

1/2 cup

Basil, fresh

10 oz

Cherry tomatoes

1/3 cup

Chickpeas

1

head Garlic

1

Green bell pepper

3

Lemons

1

Oregano

1/4 cup

Peas

1

Red bell pepper

1/4

Red onion

3 cups

Romaine

8 oz

Spinach, frozen

1/2 cup

Sun-dried tomatoes

1

Tomato

1 15 ounce can

White beans

1/4

Yellow onion

2

Zucchini, large

2

packages Tofu, firm

4 oz

Hummus

1 cup

Pesto

1

Vegan mayo

1 tbsp

White miso

1

Cornmeal

1

Garlic salt

1/4 cup

Peperoncini peppers

16 oz

Pre-made pizza dough

1

Red pepper flakes

1

Salt & pepper

1

Apple cider vinegar

1

Olive oil

1

Red wine vinegar

2

Pitas

1

package Wonton wrappers

1

Parmesan, vegan