Weekly Vegan Dinner Plan #87
Ingredients
PANTRY STAPLES
DRY GOODS
- 2 packets taco seasoning
- 8 taco-sized flour tortillas
- 1/2 cup BBQ sauce
- 8 oz pasta dry, I used medium shells
- 8 oz angel hair pasta dry
- 1/2 cup chunky salsa
- Better Than Bouillon No Chicken Base*
- Better Than Bouillon No Beef Base**
- 1 15-ounce can black beans
- 1 15-ounce can white beans
- 1 15-ounce can fire roasted tomatoes diced
- 1 4-ounce can green chiles
- 1 cup red enchilada sauce
- tortilla chips optional
PRODUCE
- 1 lb potatoes
- 5 bell peppers 2 red, 3 green
- 2 red onions
- 1 yellow onion
- 1 bunch green onions
- 4 jalapeños
- 1 cup red cabbage
- 1 cup green cabbage
- 3 avocados
- 2 limes
- 2 bunches cilantro
- 1 bunch parsley
- 8 cloves garlic
- 1 lemon
- 1 cup corn
- 1 cup mushrooms
REFRIGERATOR/FREEZER
- 10 oz vegan chicken
- vegan ranch
- 6 oz soyrizo
- 16 oz pre-made pizza dough
- 4 oz vegan cream cheese
- vegan butter
- vegan parmesan