Weekly Vegan Dinner Plan #103
Ingredients
PANTRY STAPLES
DRY GOODS
- 8 oz rice noodles
- white pepper
- red curry paste
- 4 cups broth*
- 2 15-ounce cans chickpeas
- 1 1/2 cups buffalo sauce
- 1 cup orzo
- 1/2 cup tahini
- 8 taco-sized flour tortillas
PRODUCE
- 2 yellow onions
- 2 red onions
- 1 bunch green onions
- 1 inch fresh ginger
- 6 cloves garlic
- 2 cups spinach
- 4 cups arugula
- 1 bunch cilantro
- 1 lime
- 2 lemons
- 1 head cauliflower
- 5 large carrots
- 1 shallot
- 2 stalks celery
- 2 russet potatoes
- 1 jalapeño
REFRIGERATOR/FREEZER
- vegan ranch
- 8 oz frozen spinach
- 1 1/3 cup non-dairy milk unsweetened
- 1/4 cup plain hummus
- 16 oz pre-made pizza dough
- 8 oz vegan sausage
- 8 oz vegan cream cheese
- vegan butter
- 8 oz beer
Notes
*I used vegan chicken broth. You can get this at Whole Foods or online here.