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Ingredients
US|METRIC
4 SERVINGS
- 3 avocados
- 2 Tbsp. fresh lemon juice
- 1/4 cup red potato (cooked, about ½ of a small potato, a russet potato will work too)
- 2 cups cabbage
- 2 cups spinach
- 2 cups shredded lettuce
- 12 cups baby kale (mix of, baby arugula, mizuna and radicchio, I used the Earthbound Farm Kale Italia mix or you can buy each separately in a 2:2:1:1 ratio with kale and arugula being the 2, if you can't find them all just use what you find)
- 8 portobello mushrooms
- 5 3/4 cups veggies (mix of your favorite, to roast and mix with pasta and to be used in the rolled taco bean filling)
- 3 spring onions (need 2 cups chopped)
- 1 sweet onion (small)
- 1 green bell pepper (small)
- 1 red bell pepper (small)
- 2 cherry (bomb peppers, or other spicy peppers of choice, optional for spicy portobello steak sandwiches)
- 5 garlic cloves (medium)
- 1 Tbsp. parsley
- corn (optional topping for burritos)
- cilantro (optional topping for burritos)
- tomatoes (fresh or sundried, optional to top pasta)
- 4 1/4 cups black beans (about 3 cans)
- 1 can cannellini beans (optional to top pasta)
- 1 3/4 cups salsa (jarred, plus optional extra to top burgers and/or rolled tacos)
- 3 cups cooked brown rice (about 1 cup dry or can buy ready frozen to make it easy)
- 5 cups faro (cooked, about 2-2½ cups uncooked, pearled takes less time to cook but has less nutrients)
- 16 oz. pasta (your favorite)
- 8 tortillas (12 inch)
- 28 inches corn tortillas (or 15 twelve inch tortillas of choice)
- 4 burger buns
- 4 hot dog (or sub sandwich buns, for the portobello recipe, get 6 if you want to make the extra 2)
- 1 cup cashews
- 1 cup walnuts
- 1 cup pine nuts (or sub walnuts if preferred)
- 1 1/2 cups broth (veggie, plus extra to sauté, 2 recipes and roast, or cook with your favorite oil)
- 2 Tbsp. cornmeal (or brown rice flour, either works, see burger recipe for difference)
- 2 Tbsp. brown rice flour
- 1 Tbsp. cumin
- 1 Tbsp. garlic powder
- 1/2 tsp. salt (plus extra to taste, I use pink salt)
- ground black pepper (to taste)
- 1 1/2 cups cashew milk (Silk)
- 6 slices non dairy cheese (optional for portobello sandwiches)
- 1/4 cup maple syrup
- 1/4 cup miso (chickpea, or can use white)
- 1/2 cup balsamic vinegar
- 1/4 cup hemp seeds
- 1/4 cup almond meal
- 1 1/2 tsp. nutritional yeast
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
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