Weekly Vegan Dinner Plan #80
Ingredients
PANTRY STAPLES
DRY GOODS
- better than bouillon no beef flavor*
- 1/4 cup tahini
- 1 15-ounce can cannellini beans
- 1 15-ounce can refried beans
- 1 15-ounce can black beans
- 12 oz green enchilada sauce
- quinoa
- 10 corn tortillas
- 4 naan flatbreads
- 4 oz sun-dried tomatoes packed in oil
PRODUCE
- 1 head garlic
- 1 yellow onion
- 1 red onion
- 1 bunch bok choy
- 2 cups white mushrooms
- 1 bunch green onion
- 1 lemon
- 1 lb potatoes
- 4 cups baby spinach
- 6 small sweet peppers
- 2 bell peppers
- 1/2 cup matchstick carrots
- 1/2 cup purple cabbage
- 3 jalapeños
- 1 bunch cilantro
- 2 avocados
- 1 cup arugula
REFRIGERATOR/FREEZER
- 1 tbsp white miso
- 1 package firm tofu
- 1 package shirataki fettuccine noodles
- vegan butter
- 1/4 cup vegan pesto
- 1/2 cup non-dairy milk
- 1 cup frozen corn
- 12 oz vegan cream cheese
- vegan parmesan optional
Notes
*You can get this at Whole Foods or online here.