Weekly Vegan Dinner Plan #5
Ingredients
PANTRY STAPLES
- olive oil
- flour
- garlic powder
- cayenne
- cumin
- soy sauce or tamari
- non-stick spray
- red wine vinegar
- flax meal
- salt & pepper
DRY GOODS
- 8.8 oz dry soba noodles
- chili sesame oil or sesame oil
- 1 head garlic
- 1 can chipotles in adobo sauce
- 12 flour taco tortillas
- 4-8 large flour tortillas
- 1 packet taco seasoning
- 1 cup cooked rice
- 1 can refried beans
- 1/2 cup salsa
- roasted red peppers
- sriracha
- 1/2 cup BBQ sauce
- 4 cups oil for frying
- 1 cup soda water
- hot sauce optional
PRODUCE
- 3 stalks celery
- 2 large carrots
- 1 bundle green onions
- 2 limes
- 2 jalapeños
- 3 cups coleslaw mix
- 6 red potatoes
- 1 bell pepper
- 1/2 yellow onion
- 1 white onion
- 4 avocados
- 1 cup baby spinach
- 1/2 head cauliflower
- cilantro optional
REFRIGERATOR/FREEZER
- 1/2 block firm tofu
- vegan mayo
- vegan ranch
- 1 cup hummus
- 16 oz pre-made pizza dough