Weekly Vegan Dinner Plan #108
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 15-ounce can chickpeas
- 1 15-ounce can vegan refried beans
- 1 15-ounce can black beans
- 1 4-ounce can green chiles
- 1 can chipotle peppers in adobo
- rice wine vinegar
- 1/4 cup peanuts
- 2 packets taco seasoning
- 1/2 cup salsa
- 1.5 cups brown rice cooked
- 3/4 lb pasta I used linguine
- 8-12 corn tortillas
- 13 oz udon noodles
- 3 tbsp black bean garlic sauce
- sesame seeds
PRODUCE
- 1 lime
- 2 tbsp ginger
- 2 heads garlic
- 3 cups kale
- 1 cup napa cabbage
- 1/2 head green cabbage
- 1/2 cup matchstick carrots
- 1 bunch cilantro
- 1 bunch green onions
- 1 red onion
- 1 yellow onion
- 2 bell peppers
- 3 jalapeños
- 2 avocados
- 1 shallot
- 2 handfuls baby spinach
- fresh basil
- 1 lb potatoes
- 1/2 cup broth
REFRIGERATOR/FREEZER
- 8 oz vegan sausage
- 8 oz vegan pesto
- 4 oz vegan cream cheese
- 1 cup corn
- vegan mayo