Weekly Vegan Dinner Plan #27
Ingredients
PANTRY STAPLES
DRY GOODS
- 16 oz pasta
- 15 oz can fire roasted tomatoes
- 1 head garlic
- 1 cup veggie broth
- 2 15 oz cans black beans
- 1/3 cup unsalted cashews
- peperoncini peppers
- 1 tsp vegan beef bouillon
PRODUCE
- 2 red onions
- 1 yellow onion
- 1 shallot
- 2 cups shredded brussels sprouts
- 3 avocados
- 1 bunch cilantro
- 1 bunch parsley
- 2 jalapeños
- 1 bunch green onions
- 1 cup kale
- 1 tomato
- 1 lime
- 4 cups romaine lettuce
- 1 bell pepper
- 12 oz cherry tomatoes
- 1 package grape tomatoes
- 1 1/4 cups arugula
- 1 cup basil
REFRIGERATOR/FREEZER
- vegan ranch
- vegan butter
- 1 cup unsweetened non-dairy milk
- 2 cups frozen french fries
- 1 1/4 cup frozen corn
- 16 oz pre-made pizza dough
- 8 oz soyrizo