Weekly Vegan Dinner Plan #42
Ingredients
PANTRY STAPLES
DRY GOODS
- buffalo sauce
- Better Than Bouillon No Chicken Base*
- 1 packet taco seasoning
- 15 oz can pinto beans
- 8 oz spaghetti
- 4 tbsp sun-dried tomatoes, packed in oil
- 1 cup pearl couscous
- 1/4 cup pumpkin seeds
PRODUCE
- 1/2 head cauliflower
- 2 red onions
- 1 yellow onion
- 2 green onions
- 1 bunch cilantro
- 3 heads garlic
- rosemary
- thyme
- 1 bell pepper
- 2 cups riced cauliflower
- 1 shallot
- 2 tbsp ginger
- 6 oz cherry tomatoes
- 3 cups kale
- 1 lemon
- 1/4 purple cabbage
- 1 cup arugula
- 1 avocado
- 1 lb potatoes
- 2 large carrots
- 2 stalks celery
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 1/4 cup vegan ranch
- vegan parmesan
- vegan pesto
- 10 oz vegan chicken strips un-breaded and frozen
Notes
*Get this at Whole Foods or online here.