Weekly Vegan Dinner Plan #104
Ingredients
PANTRY STAPLES
DRY GOODS
- 1/2 cup BBQ sauce
- 8 taco-sized tortillas
- 10 slices sourdough bread
- 1 6-ounce can chipotle peppers in adobo
- 1 15-ounce can black beans
- 1 15-ounce can chickpeas
- 1 8-ounce jar roasted red peppers
- 1/2 cup chunky salsa
- 2 cups white rice cooked
- 1/3 cup walnuts
- 1/3 cup tahini
PRODUCE
- 4 avocados
- 1 cup corn
- 2 jalapeños
- 1 bunch cilantro
- 1 cup red cabbage
- 1 cup green cabbage
- 4 heads romaine
- 1 head garlic
- 1 red onion
- 1 yellow onion
- 2 limes
- 3 lemons
- 1 eggplant
- 3 cups arugula
- 1 cup basil
- 2 cups butternut squash
- 1 shallot
- fresh thyme
- fresh sage
REFRIGERATOR/FREEZER
- 8 oz vegan cream cheese
- vegan mayo
- vegan ranch
- 16 oz pre-made pizza dough
- 16 oz firm tofu
- 8 oz vegan sausage
- 8 oz tempeh