Weekly Vegan Dinner Plan #95
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 cup quinoa dry
- 6 cups broth*
- 5 15-ounce cans chickpeas
- 1/4 cup tahini
- black sesame seeds
- 1 small baguette
- 8 oz pasta
- 1 packet taco seasoning
- 1/2 cup chunky salsa
- Better Than Bouillon No Beef Base**
- 8 taco-sized flour tortillas
- pita bread
- walnuts
PRODUCE
- 8 cloves garlic
- 1/2 inch ginger
- 4 cups mixed greens
- 2 cups red cabbage
- 2 cups spinach
- 3 avocados
- 3 jalapeños
- 1 bunch cilantro
- 1 head cauliflower
- 1 yellow onion
- 3 red onions
- 1 lemon
- 2 limes
- fresh basil
- 1 green bell pepper
- 1 red bell pepper
- cherry tomatoes
REFRIGERATOR/FREEZER
- vegan butter
- 6 oz soyrizo
- 4 oz vegan cream cheese
- 1 cup buffalo sauce
- vegan ranch
- hummus
- vegan pesto