Weekly Vegan Dinner Plan #57
Ingredients
PANTRY STAPLES
DRY GOODS
- 4 naan flatbreads
- 8 oz sun-dried tomatoes packed in oil
- 1/4 cup pumpkin seeds
- 4 everything bagels
- cajun seasoning
- 12 large pasta shells
- Better Than Bouillon No Chicken Base*
- 1/4 cup tahini
- rice wine vinegar
- 8 oz rice noodles
PRODUCE
- 5 avocados
- 4 cups arugula
- 2 cups kale
- 2 lemons
- 2 tsp ginger
- 3 heads garlic
- 1/4 purple cabbage
- 1 red onion
- 1 lb potatoes
- 2 tbsb fresh herbs mint, basil, parsley or thyme
- 2 large tomatoes
- 2 radishes
- microgreens or sprouts
- 4 large basil leaves
- 1 bunch flat leaf parsley
- 1 bunch cilantro
- 1 shallot
- 2 heads cauliflower
- 2 bell peppers
- 1 large carrot
- 2 cups spinach
- green onions
REFRIGERATOR/FREEZER
- 8 oz vegan cream cheese
- 1/4 cup vegan pesto
- 14 oz firm tofu
- 8 oz frozen spinach
- vegan butter
- 1/2 cup non-dairy milk unsweetened
- vegan parmesan
Notes
*You can get this at Whole Foods, or online here.