Weekly Vegan Dinner Plan #82
Ingredients
PANTRY STAPLES
DRY GOODS
- 1/2 cup tahini
- 1 cup BBQ sauce
- 2 15-ounce cans black beans
- 1 15-ounce can white beans
- 2 15-ounce cans fire roasted tomatoes
- 4 large flour tortillas
- 8 ounces medium-sized pasta
- vegan beef bouillon*
- 4 cups broth**
- 1 4-ounce can green chiles
- 8 ounces canned red enchilada sauce
- 8 ounces rice noodles
- rice wine vinegar
- chopped cashews
- tortilla chips optional, for topping
PRODUCE
- 1 lemon
- 1 lime
- 1 red onion
- 2 yellow onions
- 2 cups pre-made cabbage slaw
- 3 avocados
- 1 bunch cilantro
- 2 heads garlic
- basil or parsley for topping
- 1 green bell pepper
- 1 red bell pepper
- 2 jalapeños
- 2 cups baby spinach
- 1 large tomato
- 1/2 inch ginger
- 1 bunch green onions
REFRIGERATOR/FREEZER
- 3 cup cooked lentils
- 8 ounces vegan sausage
- 12 ounces vegan cream cheese
- 1 cup frozen corn
- 16 ounces pre-made pizza dough
- vegan mayo