Weekly Vegan Dinner Plan #107
Ingredients
DRY GOODS
- 8 oz medium shell pasta
- 8 oz angel hair pasta
- 1 packet taco seasoning
- 1/2 cup chunky salsa
- Better Than Bouillon No Beef Base*
- Better Than Bouillon No Chicken Base**
- 12 oz green enchilada sauce
- 1 cup broth***
- 1 4-ounce can green chilies
- 1 4-ounce can jalapeños
- 1 15-ounce cans black beans
- 2 15-ounce cans artichoke hearts
- 18 corn tortillas
- 4 slices sourdough
- 6-8 slider buns
- 1 cup BBQ sauce
PRODUCE
- 2 red onions
- 1 bunch green onions
- 1 green bell pepper
- 1 red bell pepper
- 2 jalapeños
- 1 lime
- 2 cups butternut squash
- 2 poblano peppers
- 3 cloves garlic
- 1 tomato
- 3 avocados
- 1 cup baby spinach
- 1 bunch cilantro
- 1 cup white mushrooms
- 2 cups broccoli slaw
REFRIGERATOR/FREEZER
- 6 oz soyrizo
- 14 oz vegan cream cheese
- vegan butter
- 1/2 cup corn
- 1/4 cup vegan parmesan