Weekly Vegan Dinner Plan #106
Ingredients
PANTRY STAPLES
- cornmeal or flour for rolling out pizza dough
- olive oil
- garlic powder
- garlic salt
- onion powder
- smoked paprika
- chili powder
- salt & pepper
- oregano
- red pepper flakes
- yellow mustard
- red wine vinegar
- rice wine vinegar
- low sodium soy sauce
- agave
- unsalted peanut butter
- hot sauce
DRY GOODS
- 1/2 cup BBQ sauce
- 1 cup white rice dry
- 8 oz rigatoni dry
- 8 oz macaroni dry
- thai red curry paste
- hoisin sauce
- 3 tbsp tomato paste
- 3 cups vegan beef broth*
- 1/2 cup tahini
PRODUCE
- 2 red onions
- 1 yellow onion
- 1 jalapeño
- 1 bunch cilantro
- 1 bunch green onions
- 6 small sweet peppers or 2 bell peppers
- 1 green bell pepper
- 2 heads garlic
- 1 large yellow squash
- 8 basil leaves
- 1 cup arugula
- 4 lemons
- 1 lb yellow potatoes
- 4 cups kale
- thai chilies, lime wedges optional toppings
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 10 oz vegan chicken strips
- vegan ranch
- 1 14-ounce package firm tofu
- vegan butter
- 12 oz cooked lentils
- 4 oz vegan cream cheese
Notes
*You can get this at Whole Foods or online, here. You can also sub this for veggie broth.