Weekly Vegan Dinner Plan #105
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 cup brown rice cooked
- 1 cup white rice dry
- 2 15-ounce cans chickpeas
- 1 15-ounce can black beans
- 10 slider buns
- 2.5 cups broth*
- vegan beef bouillon**
- 1 lb penne
- 1 packet taco seasoning
- 8 corn tortillas
- 1/2 cup BBQ sauce
- chili garlic sauce***
- 2 squares ramen noodles
- sesame seeds
PRODUCE
- 1 russet potato
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch green onions
- 1 red onion
- 1 cup basil
- 2 heads garlic
- 3 avocados
- 1 plum tomato
- 3 limes
- 1 lemon
- 7 cups greens I used spinach
- 1 head cauliflower
- 1 shallot
- 1 cup shredded lettuce
- 1 cup purple cabbage
- 1 jalapeño
- fresh dill
- fresh chives
- 10 oz cherry tomatoes
- 1 cup mushrooms
- 2 cups bok choy
- radish slices, serrano peppers, cilantro, lime wedges optional taco toppings
REFRIGERATOR/FREEZER
- 1 1/4 cup vegan mayo
- vegan butter
- 1/2 cup non-dairy milk unsweetened
- 6 oz vegan chicken strips un-breaded
- 8 oz vegan cream cheese
- 8 oz tempeh
- 1 cup frozen corn