Weekly Vegan Dinner Plan #41
Ingredients
PANTRY STAPLES
DRY GOODS
- 15 oz can chickpeas
- 2 large tortillas
- vegetable broth
- 1/4 cup tahini
- ginger paste
- 8 oz rice noodles
- 8 oz pasta of choice
- sesame seeds
- bay leaves
- 12 oz red wine
- 8 cups vegan beef broth*
- 1 baguette
- 2 28 oz cans whole peeled tomatoes
- pine nuts optional
PRODUCE
- 1 avocado
- 1 red onion
- 5 yellow onions
- 2 green onions
- 1 jalapeño
- 4 cups spinach
- 2 shallots
- 2 heads garlic
- 5-8 broccolini spears
- 1 lemon
- 2 bell peppers
- 4 large carrots
- 1 bunch cilantro
- 4 fresh thyme sprigs
- basil optional
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 2 tbsp vegan mayo
- 16 oz vegan cream cheese
- 4 tbsp vegan butter
Notes
*You can get this at Whole Foods or online here.