Weekly Vegan Dinner Plan #67
Ingredients
PANTRY STAPLES
DRY GOODS
- sesame oil
- 6 oz noodles - spaghetti, soba or chow mein
- 1/2 cup tahini
- 3 cups lentils cooked
- 1 cup brown rice cooked
- 1 cup BBQ sauce
- 2 15-ounce cans black beans
- 4 large flour tortillas
- 8 oz rice noodles
- agave
- chopped cashews
- 1/3 cup artichoke hearts
- 1/4 cup sun-dried tomatoes
- splash of white wine optional
- 10 slider buns
PRODUCE
- 2 heads garlic
- 1 bunch green onions
- 1 bell pepper
- 1 cup shredded carrots
- 1 cup green cabbage
- 1 lemon
- 1 lime
- 2 cups pre-made cabbage slaw
- 3 avocados
- 1 bunch cilantro
- 1/2 inch ginger
- 10 oz cherry tomatoes
- 2 cups baby spinach
- 1 russet potato
- 1 red onion
- 10 large basil leaves
- 1 plum tomato
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 8 oz vegan ricotta
- 1 cup vegan mayo