Weekly Vegan Dinner Plan #94
Ingredients
PANTRY STAPLES
DRY GOODS
- balsamic glaze
- 1/4 cup tahini
- 8 oz rice noodles
- sesame seeds
- fennel seeds
- Better Than Bouillon No Chicken Base*
- Better Than Bouillon No Beef Base**
- 1 4-ounce can green chiles
- 2 tbsp taco seasoning
- 8-12 corn tortillas
- 1 15-ounce can vegetarian refried beans
- 1 4-ounce can chipotle peppers in adobo sauce
- 1/4 cup bread crumbs
- 3/4 lb rigatoni
- 1 cup broth you can also just use the Better Than Bouillon for this
- 1/4 cup pine nuts
PRODUCE
- 1 large tomato
- 1 cup mixed greens
- 10 cloves garlic
- 3 bell peppers any color
- 1 large carrot
- 2 cups spinach
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch green onions
- 1 yellow onion
- 5 small russet potatoes or 2 large ones
- 1 lb potatoes
- 2 cups kale
- 1 avocado
- 1 cup corn
- 1 jalapeño
- basil
- 1 head cauliflower
- 1 shallot
- 1 sprig rosemary
- 1 lemon
- ginger paste
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 1/2 cup pesto
- 4 oz vegan parmesan
- 8-16 oz vegan Italian sausage
- vegan butter
- 20 oz non-dairy milk unsweetened
- vegan mayo
- 2 tbsp vegan cream cheese