Weekly Vegan Dinner Plan #9
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 can black beans
- 1 can pinto beans
- 1 can cannellini beans
- 12 corn tortillas
- 2 cups cooked quinoa
- 1/2 cup almonds
- 8 oz dry fettuccine
- 1/4 cup tahini
- 6 slices bread
- salsa optional
PRODUCE
- 1 large sweet potato
- 2 limes
- 2 lemons
- 2 cups shredded coleslaw
- 2 heads garlic
- 1 lb potatoes + 2 red potatoes
- 4 cups baby spinach
- 1 red onion
- 6 small sweet peppers
- 1/2 cup matchstick carrots
- 2 jalapeños
- 2 cups fresh basil
- 8 stalks asparagus
- 1/4 cup cilantro
- 2 avocados
- 2-4 habanero peppers
- radishes optional
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- vegan mayo
- vegan parmesan
- 8 oz vegan cream cheese