Weekly Vegan Dinner Plan #86
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 cup orzo
- 2 cups broth
- 1/2 cup tahini
- 6 oz noodles spaghetti, soba or chow mein
- 2 tbsp taco seasoning
- 2-4 chipotles in adobo sauce comes in a can
- 8 taco-sized flour tortillas
- fennel seeds
- Better Than Bouillon No Chicken Base*
- Better Than Bouillon No Beef Base**
- pita bread
- 1 cup marinara
PRODUCE
- 2 lemons
- 2 limes
- 1/2 head cauliflower
- 5 large carrots
- 1 shallot
- 2 heads garlic
- 4 cups arugula
- 2 cups kale
- 1 bunch green onions
- 2 bell peppers
- 1 cup green cabbage
- 1 cup red cabbage
- 2 cups butternut squash
- 2 small red onions
- 1 bunch cilantro
- 1 cup romaine
- 2 avocados
- 1 yellow onion
- 5 small russet potatoes or 2 large
- 1 tomato
- button mushrooms
REFRIGERATOR/FREEZER
- 8 oz frozen spinach
- 1 1/3 cups non-dairy milk unsweetened
- 1/4 cup plain hummus
- vegan mayo
- 8-16 oz vegan Italian sausage
- vegan butter
- vegan ranch optional