Weekly Vegan Dinner Plan #68
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 tbsp taco seasoning
- 1 4-ounce can green chiles
- 1.5 cups green enchilada sauce
- 8 tortillas flour or corn
- 1/2 cup peanut butter
- 6 oz soba noodles
- 8 oz pasta dry
- unsalted peanuts
- 1 15-ounce can chickpeas
- tabasco or other hot sauce
- 2 large flour tortillas
- 1/2 cup BBQ sauce
- 1 15-ounce can fire roasted diced tomatoes
- vegan beef bouillon*
PRODUCE
- 2 green bell peppers
- 2 red bell peppers
- 2 red onions
- 1 white onion
- 1 yellow onion
- 6 cloves garlic
- 2 avocados
- 2 bunches cilantro
- 5 jalapeños
- 1 lime
- 1/2 inch fresh ginger
- 1/2 purple cabbage
- 1 carrot
- 6 small sweet peppers
- 1 green onion
- 2 handfuls spinach
- 1 cup kale
- 1/2 head cauliflower
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 8 oz vegan cream cheese
- vegan mayo
- 8 oz soyrizo
- vegan ranch optional
Notes
*You can get this at Whole Foods or online here.