Weekly Vegan Dinner Plan #75
Ingredients
PANTRY STAPLES
DRY GOODS
- bread crumbs
- 8 flour tortillas taco-sized
- 2 15-ounce cans pinto beans
- 1 15-ounce can diced fire roasted tomatoes
- 1 cup salsa
- Better Than Bouillon No Beef Base*
- Better Than Bouillon No Chicken Base**
- 8 oz medium-sized pasta dry
- 1/2 cup tahini
- 1/2 cup peanut butter
- 4 whole wheat wraps
PRODUCE
- 5 jalapeños
- 2 habaneros
- 1 shallot
- 2 bunches cilantro
- 1 white onion
- 1 yellow onion
- 1 red onion
- 2 green onions
- 1 lime
- 2 lemons
- 2 avocados
- 4 cloves garlic
- basil or parsley for topping
- 1 lb yellow potatoes
- 1 green bell pepper
- 4 cups kale
- 1/2 inch ginger
- 1 cup spinach
- 8 small sweet peppers
- 1/2 cup broccoli slaw
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 16 oz vegan cream cheese
- 8 oz vegan sausage