Weekly Vegan Dinner Plan #72
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 15-ounce can white beans
- 1/4 cup salsa
- 8 corn tortillas
- 1 15-ounce can chickpeas
- unsalted peanut butter
- rice wine vinegar
- 1/4 cup peanuts
- 1/4 cup tahini
- 8 oz rice noodles
- sesame seeds
- 3 15-ounce cans artichoke hearts
- 1/4 cup sun-dried tomatoes
- white wine optional
- 1 cup BBQ sauce
- 6-8 slider buns
PRODUCE
- 1 red onion
- 3 jalapeños
- 2 cups pre-made slaw
- 2 bunches cilantro
- 3 limes
- 2 heads garlic
- 3 tbsp ginger
- 3 cups kale
- 1 cup napa cabbage
- 1/2 cup matchstick carrots
- 4 green onions
- 2 bell peppers
- 1 large carrot
- 3 cups spinach
- 10 oz cherry tomatoes
- 2 cups broccoli slaw
REFRIGERATOR/FREEZER
- vegan mayo
- 16 oz pre-made pizza dough
- 8 oz vegan ricotta