Weekly Vegan Dinner Plan #51
Ingredients
PANTRY STAPLES
DRY GOODS
- buffalo sauce
- 1 cup white rice uncooked
- 1 15-ounce can cannellini beans
- 2 15-ounce cans pinto beans
- 1/2 cup BBQ sauce
- 8 oz fettuccine
- 12 oz jar roasted red peppers
- 8 taco-sized flour tortillas
- 1 cup salsa
- 1/2 tsp Better Than Bouillon No Chicken Base*
- 6 oz stir-fry noodles
PRODUCE
- 1/2 head cauliflower
- 1 red onion
- 1 white onion
- 1 yellow onion
- 1 bunch green onions
- 1 bunch cilantro
- 2 bell peppers
- 3 jalapeños
- 4 cups spinach
- 4 avocados
- 1 head garlic
- 5 basil leaves
- 1 lime
- 1 cup matchstick carrots
- 1 cup green cabbage
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- vegan ranch
- vegan butter
- 1/2 cup frozen corn
Notes
*You can find this at Whole Foods or online, here.