Weekly Vegan Dinner Plan #102
Ingredients
DRY GOODS
- 1 15-ounce can vegan refried beans
- 1 15-ounce can chickpeas
- 1 15-ounce can fire roasted tomatoes
- 1 tbsp taco seasoning
- 8 corn tortillas
- 8 oz medium-sized pasta
- 2 cups vegan beef broth*
- 4 slices sourdough
- 1 1/3 cup pearl couscous
- 4 oz sun-dried tomatoes packed in oil
- 1/4 cup pine nuts
- balsamic glaze
PRODUCE
- 2 large avocados
- 1 yellow onion
- 6 cloves garlic
- 1 cup basil
- 3 large tomatoes
- 10 oz cherry tomatoes
- 1 lemon
- 2 cups arugula
- 1 cup mixed greens
- shredded lettuce, cilantro, salsa optional taco toppings
REFRIGERATOR/FREEZER
- 8 oz vegan sausage
- 8 oz vegan cream cheese
- 4 oz vegan mayo
- vegan butter
- 1 cup vegan pesto
- 1/4 cup vegan parmesan
- 16 oz pre-made pizza dough
Notes
*You can get this at Whole Foods or online here.