Weekly Vegan Dinner Plan #1
Ingredients
PANTRY STAPLES
- olive oil
- peanut butter
- soy sauce or tamari
- sriracha
- corn starch
- cumin
- garlic powder
- salt and pepper
- red pepper flakes (optional)
DRY GOODS
- 6 oz soba noodles
- 1/4 cup chopped peanuts
- 1 can black beans
- 4 oz can diced green chilies
- 1 small can green enchilada sauce
- 8 corn tortillas
- ground ginger*
- 1 package gnocchi
- 1 8.5 oz jar sun-dried tomatoes in oil
PRODUCE
- 1 inch fresh ginger*
- 2 heads garlic
- 3 jalapeños
- 1 large carrot
- 6 small sweet peppers
- 1 bunch green onions
- 1 bunch cilantro
- 1 red onion
- 1 sweet potato
- 3 cups baby spinach
- 1 cup shredded cabbage
- 2 cups fresh basil
- 1 lemon
- 2 small red potatoes
- 2-4 habaneros
REFRIGERATOR/FREEZER
- 16 oz vegan cream cheese
- 1/2 cup frozen edamame
- 2 cups non-dairy milk
- 1 tbsp vegan butter
- 16 oz pre-made pizza dough
Notes
*This week's recipes call for both fresh and dried ginger. Feel free to sub one for the other in either recipe.