Weekly Vegan Dinner Plan #77
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 15-ounce can chickpeas
- 2 large flour tortillas
- 9 oz soba noodles
- chili sesame oil
- Better Than Bouillon No Beef Flavor*
- 8 oz bucatini
- 4 oz sun-dried tomatoes packed in oil
- 4 oz pumpkin puree
PRODUCE
- 1 avocado
- 1 red onion
- 2 yellow onions
- 1 bunch green onions
- 1 jalapeño
- spinach
- 9 cloves garlic
- 3 stalks celery
- 2 large carrots
- 1 bundle bok choy
- 2 cups white mushrooms
- 10 oz cherry tomatoes
- fresh thyme
- fresh sage
- fresh basil
- 2 cups butternut squash
- 1 shallot
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- vegan mayo
- 2 blocks firm tofu
- white miso
- 1 package shirataki fettuccine noodles
- 8 oz frozen spinach
- 4 oz hummus
- 8 oz vegan sausage
- 8 oz vegan cream cheese