Weekly Vegan Dinner Plan #61
Ingredients
PANTRY STAPLES
DRY GOODS
- 8 oz medium-sized pasta dry
- 3/4 lb spaghetti dry
- 16 oz package gnocchi
- 1 15-ounce can fire roasted tomatoes
- 1 15-ounce can chickpeas
- 1 tsp taco seasoning
- 1/4 cup salsa
- 1 15-ounce can refried beans
- 2 cups brown rice
- 1/3 cup walnuts
- 4 naan flatbreads
- sliced almonds
- 2 cups vegan beef broth*
PRODUCE
- 1 yellow onion
- 8 cloves garlic
- 4 cups basil
- parsley
- 2 cups pre-made slaw
- 2 jalapeños
- cilantro
- 1 lime
- 5 lemons
- 1.5 cups broccoli florets
- 1 shallot
- 1 zucchini
REFRIGERATOR/FREEZER
- 8 oz vegan sausage
- 8 oz vegan cream cheese
- vegan mayo
- vegan butter
- 1/4 cup pre-made vegan pesto
- 1/2 cup non-dairy milk
- vegan parmesan
- 28 oz firm tofu
Notes
*You can get beef-less bouillon at Whole Foods or online, here.