Weekly Vegan Dinner Plan #111
Ingredients
PANTRY STAPLES
DRY GOODS
- hoisin sauce
- rice wine vinegar
- garlic chili sauce
- 1 cup white rice dry
- 1 cup quinoa dry
- sesame seeds
- chopped peanuts
- 3 15-ounce cans chickpeas
- 1 15-ounce can black beans
- 1 15-ounce can refried beans
- 12 oz pasta shells
- 1 tbsp taco seasoning
- 8 corn tortillas
- 1 cup salsa verde
- buffalo sauce
- 2 large tortillas
PRODUCE
- 1 bunch green onions
- 1 bunch cilantro
- 1 head garlic
- 1 red bell pepper
- 2 jalapeños
- 1 inch fresh ginger
- 1 lemon
- arugula
- fresh basil
- 3 avocados
- 4 cups spinach
- 1 red onion
- 1/4 cup red cabbage
- shredded lettuce, salsa, vegan cilantro ranch optional toppings
REFRIGERATOR/FREEZER
- 1 14-ounce package firm tofu
- vegan butter
- vegan mayo