Weekly Vegan Dinner Plan #33
Ingredients
PANTRY STAPLES
DRY GOODS
- 1/4 cup tahini
- rice wine vinegar
- 8 oz rice noodles
- 8 oz soba noodles
- sesame seeds
- 1/2 cup pepperoncini peppers
- 2 pitas
- 1/4 cup marinara
PRODUCE
- 1.5 tsp ginger paste
- 1 head garlic
- 5 bell peppers
- 1 carrot
- 1/2 cup matchstick carrots
- 3 cups spinach
- 1 bunch cilantro
- 1 zucchini
- 3 tomatoes
- 1 red onion
- 1 bunch green onions
- 1/2 cup microgreens
- 1 lemon
- 3 cups romaine
- 1 yellow onion
- 4 button mushrooms
REFRIGERATOR/FREEZER
- 1/2 cup hummus
- 1/2 package firm tofu
- 1 tbsp white miso