Weekly Vegan Dinner Plan #54
Ingredients
DRY GOODS
- 1 lb pasta of choice for the cauliflower sauce
- 8 large wraps or tortillas
- 1 15-ounce can white beans
- 2 cups white rice cooked
- Better Than Bouillon No Chicken Base*
- 8-10 ounces soba noodles
- chili sesame oil
PRODUCE
- 2 heads garlic
- 2 red potatoes
- 2 red onions
- 2-4 habaneros
- 2 bunches cilantro
- 1 bunch flat leaf parsley
- 1 bunch green onions
- 2 large tomatoes
- 2 bell peppers
- 3 jalapeños
- 2 avocados
- 2 cups baby spinach
- 2 cups kale
- 1 lemon
- 1 shallot
- 2 heads cauliflower
- 3 stalks celery
- 2 large carrots
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 8 oz vegan cream cheese
- vegan parmesan
- vegan mayo
- vegan butter
- 1/2 cup non-dairy milk unsweetened
- 1/2 block firm tofu
Notes
*You can get this at Whole Foods or online here.