Weekly Vegan Dinner Plan #40
Ingredients
PANTRY STAPLES
DRY GOODS
- 15 oz can black beans
- 15 oz can white beans
- 15 oz can kidney beans
- 15 oz can fire roasted tomatoes
- 4 oz can green chiles
- 1 cup red enchilada sauce
- 4 cups broth
- 4 ciabatta rolls
- 1/2 cup pine nuts
- toasted sesame seeds
- 4 oz sun-dried tomatoes packed in oil
- 1 jar roasted red peppers
- 8 oz soba noodles
- sesame oil
- rice wine vinegar
- 1/2 cup BBQ sauce
- 1/2 cup quinoa
- tortilla chips optional
PRODUCE
- 1 yellow onion
- 1 red onion
- 1 white onion
- 1 bunch green onions
- 1 green bell pepper
- 1 red bell pepper
- 2 jalapeños
- 2 heads garlic
- 2 cups basil
- rosemary
- 1 tomato
- 1/2 cup arugula
- 1/2 head cauliflower
- 2 bunches cilantro
- 1 large sweet potato
- 1/2 cup peas
- 4 cups spinach
- avocado optional
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 1/2 block firm tofu
- 1/2 cup hummus
- 1 cup frozen corn
- vegan ranch optional