Weekly Vegan Dinner Plan #74
Ingredients
DRY GOODS
- 8 oz pasta dry, medium shells
- 2 packets taco seasoning
- 1/2 cup chunky salsa
- Better Than Bouillon No Beef Base*
- 2 cups quinoa
- 2 cups white rice
- 1/3 cup walnuts
- 4 naan flatbreads
- 4 oz sun-dried tomatoes packed in oil
- 1 15-ounce can black beans
- 8 ounce package soba noodles
- 1/4 cup low sodium soy sauce
- sesame oil
- rice wine vinegar
- toasted sesame seeds
PRODUCE
- 2 red onions
- 2 green bell peppers
- 2 red bell peppers
- 1 jalapeño
- 3 limes
- 1 lb yellow potatoes
- 5 cups kale
- 1 cup cherry tomatoes
- 1 cup basil
- 4 cloves garlic
- 1 lemon
- 4 avocados
- 1 cup arugula
- 1 bunch cilantro
- 3 green onions
REFRIGERATOR/FREEZER
- 8 oz vegan cream cheese
- 6 oz soyrizo
Notes
*You can get this at Whole Foods or online here.