Weekly Vegan Dinner Plan #48
Ingredients
PANTRY STAPLES
DRY GOODS
- 4 cups vegetable broth
- 4 cups vegan chicken broth*
- pine nuts
- 1 15-ounce can black beans
- 2 15-ounce cans white beans
- 1 15-ounce can fire roasted tomatoes
- 1 4-ounce can green chiles
- 1 cup red enchilada sauce
- 1/2 cup wild rice dry
- 1/2 cup tahini
- red wine vinegar
- 1/4 cup salsa
- 8 corn tortillas
- cajun seasoning
- 12 large pasta shells
- 1/4 cup sun-dried tomatoes packed in oil
PRODUCE
- 3 shallots
- 2 heads garlic
- 2 red onions
- 1 yellow onion
- 5-8 broccolini spears
- 3 lemons
- 2 limes
- fresh basil
- 1 green bell pepper
- 1 red bell pepper
- 6 jalapeños
- 1 lb fingerling potatoes
- 3 cups kale
- 1 cup arugula
- 10 oz cherry tomatoes
- 2 cups pre-made slaw
- 2 bunches cilantro
- 1 bunch flat-leaf parsley
- 2 heads cauliflower
- green onions, avocado optional soup toppings
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 8 oz vegan cream cheese
- 1 cup frozen corn
- 1/4 cup vegan pesto
- 1/2 cup vegan mayo
- 8 oz frozen spinach
- 14 oz firm tofu
- vegan parmesan
- vegan butter
- 1/2 cup non-dairy milk
Notes
*You can get this at Whole Foods, or online here.