Weekly Vegan Dinner Plan #79
Ingredients
PANTRY STAPLES
DRY GOODS
- 1/3 cup walnuts
- 8 lasagna noodles
- 2 tbsp taco seasoning
- 1 can chipotles in adobo
- 8 taco-sized flour tortillas
- 4 large flour tortillas
- 1 16-ounce jar marinara
- 1 15-ounce can fire roasted tomatoes
- 1/2 cup enchilada sauce
- 1 15-ounce can red kidney beans
- 1 15-ounce can white beans
- 1 cup vegan beef broth*
- white rice
- 1/2 cup chunky salsa
PRODUCE
- 1 cup arugula
- 2 cups fresh basil
- 2 heads garlic
- 3 lemons
- 1 shallot
- 2 cups baby spinach
- 2 cups butternut squash
- 5 red onions
- 4 limes
- 3 bunches cilantro
- 1 cup red cabbage
- 1 cup romaine
- 3 avocados
- 1 red bell pepper
- 2 cups kale
- 4 jalapeños
- 1/2 head cauliflower
- green onions
- parsley optional
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 8 oz vegan sausage
- vegan parm
- 14 oz firm tofu
- vegan mayo
- 2.5 cups cooked lentils
- vegan ranch
- 8 oz vegan cream cheese
Notes
*You can get this at Whole Foods or online here.