Weekly Vegan Dinner Plan #84
Ingredients
PANTRY STAPLES
DRY GOODS
- 1/4 cup pumpkin seeds
- 1 packet taco seasoning
- 1 4-ounce can green chiles
- 1.5 cups green enchilada sauce
- 8 tortillas flour or corn
- 2 cups rice
- 2 chipotles in adobo sauce in the canned section
- Better Than Bouillon No Beef Base*
- 2 28-ounce cans crushed tomatoes
- 1 cup broth
- 2 cups ciabatta bread
- 1/2 cup BBQ sauce
PRODUCE
- 2 lemons
- 1 lime
- 1 tsp ginger
- 3 heads garlic
- 2 cups kale
- 1/4 red cabbage
- 1 cup arugula
- 2 red onions
- 1 yellow onion
- 1 white onion
- 3 avocados
- 1 lb potatoes
- 2 russet potatoes
- 2 tbsp fresh herbs
- 1 green bell pepper
- 1 red bell pepper
- 2 bunches cilantro
- 3 jalapeños
- 4 cups spinach
- 1 cup cherry tomatoes
- 3 cups fresh basil
- 1/2 head cauliflower
REFRIGERATOR/FREEZER
- 3/4 cup pesto
- 8 oz vegan cream cheese
- vegan mayo
- 2.5 cups cooked lentils
- 16 oz pre-made pizza dough
- vegan ranch
Notes
*You can get this at Whole Foods or online, here.