Weekly Vegan Dinner Plan #49
Ingredients
PANTRY STAPLES
DRY GOODS
- 8 oz fettuccine dry
- 8 oz spaghetti dry
- 1/4 cup sun-dried tomatoes, packed in oil
- 2 15-ounce cans chickpeas
- 1 15-ounce can black beans
- 1 15-ounce can refried beans
- 1/4 cup salsa
- 3 cups brown rice cooked
- 3/4 cup buffalo sauce
- 8 taco-sized flour tortillas
- 10 slider buns
PRODUCE
- 4 cups basil
- 1/2 cup sliced almonds unsalted
- 8 cloves garlic
- 8 stalks asparagus
- 1 lemon
- 3 limes
- 1 cup cherry tomatoes
- 2 cups pre-made slaw
- 2 bunches cilantro
- 3 jalapeños
- 1/2 head cauliflower
- 1 head romaine
- 2 avocados
- 1 russet potato
- 1 red onion
- 1 pium tomato
- spinach or greens of choice
REFRIGERATOR/FREEZER
- 1/2 cup vegan parmesan
- vegan mayo
- vegan ranch
- 8 oz frozen spinach
- 1/2 cup hummus