Weekly Vegan Dinner Plan #73
Ingredients
DRY GOODS
- 2 packets taco seasoning
- Better Than Bouillon No Chicken Base*
- 1 15-ounce can black beans
- 1 15-ounce can red kidney beans
- 2 15-ounce cans pinto beans
- 1/2 cup chunky salsa
- 8 oz rigatoni
- 4 slices sourdough
- 3/4 cup buffalo sauce
PRODUCE
- 2 red onions
- 1 jalapeño
- 2 heads garlic
- cilantro
- 1 lime
- 1 yellow squash
- basil
- 2 cups arugula
- 2 lemons
- 2 large tomatoes
- 2 avocados
- 1 bell pepper
- 16 oz riced cauliflower
- 1/2 head cauliflower
- 2 green onions
REFRIGERATOR/FREEZER
- 6 oz soyrizo
- vegan butter
- vegan mayo
- 16 oz pre-made pizza dough
- vegan ranch
Notes
*You can get this at Whole Foods or online here.