Weekly Vegan Dinner Plan #59
Ingredients
PANTRY STAPLES
DRY GOODS
- 3 15 oz cans chickpeas
- 1/4 cup peanuts
- 1/4 cup sliced almonds
- 8 oz spaghetti
- 4 tbsp sun-dried tomatoes, packed in oil
- 4 naan flatbreads
- buffalo sauce
- 8 taco-sized flour tortillas
- 1/2 cup tahini
PRODUCE
- 2 limes
- 4 lemons
- 2 tbsp ginger
- 5 cloves garlic
- 8 cups kale
- 2 cups spinach
- 1 cup napa cabbage
- 1/2 cups matchstick carrots
- 1 bunch cilantro
- 2 green onions
- 2 red onions
- 1 shallot
- 6 oz cherry tomatoes
- 1 zucchini
- fresh basil
- 1 lb yellow potatoes
- 1 jalapeño
- 1 green bell pepper
REFRIGERATOR/FREEZER
- 1/2 cup vegan parmesan
- 14 oz firm tofu
- vegan ranch
- yellow mustard