Weekly Vegan Dinner Plan #17
Ingredients
PANTRY STAPLES
- sriracha
- corn meal
- flour
- turmeric
- garlic salt
- ground mustard
- yellow mustard
- tabasco
- salt & pepper
DRY GOODS
- peanut butter
- low sodium soy sauce or tamari
- sesame oil
- ground ginger
- 16 oz dry pasta
- 3/4 cups breadcrumbs
- 1/4 cup bacon bits
- 1 cup veggie broth
- 9 oz soba noodles
- 14 oz can black beans
- 1/2 cup canned chickpeas
- 4 large tortillas
- 4 bread slices
- sweet chili sauce optional
- chopped peanuts optional
PRODUCE
- 4 jalapeños
- 1 head garlic
- 1/2 head cauliflower
- 1/2 head purple cabbage
- 1/4 cup matchstick carrots
- 1/4 cup bean sprouts
- 1 bunch green onions
- 1 bunch cilantro
- ginger
- 1 shallot
- 1 lemon
- 2 bell peppers
- 1 red onion
- 1/2 cup corn
- 4 cups baby spinach
- 4 avocados
- basil
- chives
- 1 bunch parsley optional
- lime optional
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- vegan butter
- 1/4 cup vegan parmesan
- 2 cups non-dairy milk
- 8 oz vegan cream cheese
- vegan mayo