Weekly Vegan Dinner Plan #12
Ingredients
PANTRY STAPLES
DRY GOODS
- sriracha
- ground ginger
- Better than Bouillon No Beef flavor*
- Better than Bouillon No Chicken flavor**
- rice wine vinegar
- 4 packages Top Ramen
- 8 flour taco-sized tortillas
- 2 cans pinto beans
- 1 can black beans
- 1 cup salsa
- 1 4 oz can green chilies
- 12 oz red enchilada sauce
- sesame seeds optional
- sesame oil optional
PRODUCE
- 2 heads garlic
- 4 jalapeños
- 1 sweet potato
- 7 cups baby spinach
- 1 cup shredded purple cabbage
- 1 bunch green onions
- 6 oz shishito peppers
- 10 oz carrots
- 1/2 inch fresh ginger
- 2 white onions
- 1 red onion
- 1 cup cilantro
- 2 limes
- 3 avocados
- 1 bell pepper
- 1/2 cup corn
- 14 oz package firm tofu
- 1 large tomato
- parsley optional
REFRIGERATOR/FREEZER
- 1/2 cup frozen edamame
- 8 oz vegan cream cheese
- 16 oz pre-made pizza dough
- vegan mayo