Weekly Vegan Dinner Plan #100
Ingredients
PANTRY STAPLES
DRY GOODS
- 2 15-ounce cans chickpeas
- 1 15-ounce can black beans
- 2 packets taco seasoning
- 8 corn tortillas
- 4 pieces naan
- 1 8.5 oz jar sun-dried tomatoes packed in oil
- 1 16-ounce package gnocchi
- 3 tbsp tahini
- hoisin sauce
- rice wine vinegar
- 1/3 cup chili sesame oil
- 8 oz rice noodles
- 2 1/2 cups broth*
- 1/2 cup unsalted walnuts
- 1/4 cup almond slices
- 2 cups rice cooked
- salsa
PRODUCE
- 2 red onions
- green onions
- 1 cup shredded lettuce
- 1 cup red cabbage
- 3 limes
- 2 lemons
- 2 heads garlic
- 1 jalapeño
- 1 bunch cilantro
- 3 cups fresh basil
- 1 inch ginger
- 1 cup white mushrooms
- 2 cups spinach
- 1 green bell pepper
- 1 red bell pepper
- 1 avocado
- 1 zucchini
- radish slices, serrano peppers, lime wedges optional toppings for tacos
REFRIGERATOR/FREEZER
- 8 oz vegan cream cheese
- 8 oz non-dairy milk unsweetened
- vegan butter
- 8 oz vegan beef crumbles
- 8 oz vegan ricotta
- vegan parmesan optional
Notes
*I used vegan chicken broth. You can get it at Whole Foods or online here. You can also swap it for your favorite broth.