Weekly Vegan Dinner Plan #15
Ingredients
PANTRY STAPLES
DRY GOODS
- Better Than Bouillon No Beef Base*
- Better Than Bouillon No Chicken Base**
- 8 medium flour tortillas
- 8 corn tortillas
- 1 packet taco seasoning
- 15 oz can black beans
- 15 oz can pinto beans
- 4 oz can green chilies
- 12 oz green enchilada sauce
- 1 small can chipotles in adobo
- pizza sauce
PRODUCE
- 3 heads garlic
- 1 yellow onion
- 2 red onions
- 1 bundle bok choy
- 2 cups white mushrooms
- 1 bundle green onion
- 5 jalapeños
- 1 bell pepper
- 16 oz cauliflower rice
- 1 bunch cilantro
- 1 cup sweet mini peppers
- 2-4 cups spinach optional
- 1-2 avocados optional
REFRIGERATOR/FREEZER
- white miso
- 1 package firm tofu
- 1 package shirataki fettuccine noodles
- 16 oz vegan cream cheese
- vegan butter
- 1/4 cup vegan ranch
- 16 oz pre-made pizza dough
- 1/4 cup frozen corn
- 1/4 cup soyrizo