Weekly Vegan Dinner Plan #109
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 15-ounce can refried beans
- 2 15-ounce cans black beans
- 1 15-ounce can chickpeas
- 1 4-ounce can green chiles
- 1 8.5-ounce jar sun-dried tomatoes packed in oil
- 1 1/2 cups green enchilada sauce
- 12 corn tortillas
- 8 oz rice noodles
- sesame oil
- white pepper
- red curry paste
- 1 cup broth
- 4 tbsp taco seasoning
- 2 cups brown rice cooked
- 1/4 cup salsa
- 1 lb bow tie pasta
- 4 slices bread
PRODUCE
- 1 yellow onion
- 2 red onions
- 1 bunch green onions
- 4 jalapeños
- 2 bunches cilantro
- 2 heads garlic
- 1 inch ginger
- 2 cups cauliflower
- 3 cups basil
- 6 cups leafy greens
- 2 avocados
- 1 lime
- 1 lemon
- 1 shallot
- 1 cup spring peas
REFRIGERATOR/FREEZER
- 2 cups frozen corn
- 8 oz vegan cream cheese
- vegan mayo