Weekly Vegan Dinner Plan #91
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 packet taco seasoning
- Better Than Bouillon No Chicken Base*
- 1 15-ounce can black beans
- 1 15-ounce can kidney beans
- 1 15-ounce can pinto beans
- 1/2 cup chunky salsa
- 8 oz spaghetti dry
- 8 oz soba noodles dry
- 4 tbsp sun-dried tomatoes packed in oil
- 1/2 cup wild rice dry
- broth for the wild rice**
- 1/2 cup tahini
- 1/2 cup peanut butter unsalted
- 3/4 cup buffalo sauce
- tortilla chips optional
- chopped peanuts optional
PRODUCE
- 3 red onions
- 4 jalapeños
- 7 cloves garlic
- 1 bunch cilantro
- 1 bunch green onions
- 1 lime
- 1 lemon
- 1 shallot
- 16 oz cherry tomatoes
- 4 cups kale
- 1 lb fingerling potatoes
- 1 cup arugula
- 1/2 inch ginger
- 1 bell pepper any color
- 1/2 head red cabbage
- 1/2 head cauliflower
REFRIGERATOR/FREEZER
- 6 oz soyrizo
- 16 oz pre-made pizza dough
- 1/4 cup vegan pesto
- vegan ranch***
- vegan parmesan
Notes
*You can get this at Whole Foods or online here.
**You can use the same bouillon listed above for the wild rice broth or purchase veggie broth.
***You can buy pre-made ranch or use my dry ranch seasoning.