Weekly Vegan Dinner Plan #53
Ingredients
PANTRY STAPLES
- red pepper flakes
- salt & pepper
- ground ginger
- low sodium soy sauce
- sriracha
- sugar optional
- olive oil
- non-stick spray
DRY GOODS
- 2 pitas
- 2 large whole wheat tortillas
- 1/4 cup marinara sauce
- Better Than Bouillon No Chicken Base*
- Better Than Bouillon No Beef Base**
- 8 oz angel hair pasta
- 6 oz can chipotles in adobo
- 1/2 cup chunky salsa
- 1 15-ounce can black beans
- 2 cups cooked white rice
- 4 oz roasted red peppers
PRODUCE
- 1 tomato
- 1 red onion
- 1 yellow onion
- 2 heads garlic
- 4 cups button/white mushrooms
- 1 bell pepper
- 1 bundle bok choy
- 2 jalapeños
- 1 lime
- 3 avocados
- 2 cups baby spinach
- green onion
- cilantro
REFRIGERATOR/FREEZER
- vegan ranch
- vegan parmesan
- vegan butter
- 1 tbsp white miso
- 2 packages firm tofu
- 1 package shirataki fettuccine noodles*** or noodles of choice
- 1/2 cup hummus