Weekly Vegan Dinner Plan #39
Ingredients
PANTRY STAPLES
DRY GOODS
- balsamic glaze
- 2 15 oz cans black beans
- 1/2 cup tahini
- 15 oz can red enchilada sauce
- 8 corn tortillas
- 8 cups vegan beef broth*
PRODUCE
- 1/2 eggplant
- 16 oz cherry tomatoes
- 2 heads garlic
- chives
- 1 bunch cilantro
- 4 cups romaine
- 4 cups kale
- 3 bell peppers
- 3 red onions
- 1 yellow onion
- 2 avocados
- 1 lb yellow potatoes
- 1 russet potato
- 1 jalapeño
- 2 lemons
- 1 bundle bok choy
- 2 cups white mushrooms
- green onions
REFRIGERATOR/FREEZER
- 8 oz pre-made pizza dough
- 1/2 cup hummus
- vegan ranch
- 1 cup frozen corn
- white miso
- 1 package firm tofu
- 1 package shirataki fettuccine noodles
Notes
*You can find this at Whole Foods or online here.