Weekly Vegan Dinner Plan #76
Ingredients
PANTRY STAPLES
DRY GOODS
- 9 oz soba noodles
- 1 cup pearl couscous dry
- 1/2 cup buffalo sauce
- 2 large flour tortillas
- 1 cup salsa verde
- 1 15-ounce can black beans
- 6 cups vegan chicken broth*
- 1/4 cup pine nuts
- balsamic glaze
- chopped peanuts optional
PRODUCE
- 8 cloves garlic
- 2 inches fresh ginger
- 1 jalapeño
- 1 bell pepper
- 1/2 head red cabbage
- 1/2 head cauliflower
- 1 red onion
- 1 small yellow onion
- 2 avocados
- 2 cups baby spinach
- 2 carrots
- 2 stalks celery
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 large tomato
- 1 cup mixed greens
- 1 bunch cilantro
- green onions optional
- serrano peppers optional
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 2 tbsp vegan cream cheese
- vegan ranch
- 10 oz vegan chicken strips not breaded
- 1/2 cup pre-made pesto
- 1/4 cup vegan parmesan
Notes
*You can get this at Whole Foods or online here.