Weekly Vegan Dinner Plan #47
Ingredients
PANTRY STAPLES
DRY GOODS
- 1/4 cup pumpkin seeds
- BBQ sauce
- 4 tbsp taco seasoning
- 2 15 oz cans black beans
- 15 oz can refried beans
- 8 taco-sized flour tortillas
- 2 cups white rice
- 8 oz spaghetti
- salsa
- 1/2 cup breadcrumbs
PRODUCE
- 1 lemon
- 4 limes
- 1 tsp ginger
- 2 heads garlic
- 2 cups kale
- 1 cup arugula
- 1/4 purple cabbage
- 2 red onions
- 1 white onion
- 2 avocados
- 2 lbs potatoes
- 2 tbsp fresh herbs rosemary, thyme and/or mint
- 1/2 head cauliflower
- 2 bunches cilantro
- 3 bell peppers
- 2 jalapeños
- flat leaf parsley
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 1/4 cup vegan pesto
- vegan ranch
- vegan mayo
- vegan butter