Weekly Vegan Dinner Plan #96
Ingredients
PANTRY STAPLES
DRY GOODS
- 8 oz pasta
- 10 cups broth*
- 1 15-ounce can white beans
- 1 15-ounce can black beans
- 1 15-ounce can kidney beans
- 1 15-ounce can chickpeas
- 1 15-ounce can fire roasted tomatoes
- 1/2 cup chunky salsa
- 1/2 cup tahini
- 1 cup BBQ sauce
- 6 large flour tortillas
- 1/2 cup enchilada sauce
- rice
PRODUCE
- 1 yellow onion
- 2 red onions
- 3 carrots
- 1 cup cherry tomatoes
- 6 cloves garlic
- 2 lemons
- 3 cups greens I used spinach
- 1/2 inch ginger
- 2 stalks celery
- 2 jalapeños
- 1/2 head green cabbage
- 2 cups slaw pre-cut**
- 3 avocados
- 1 red bell pepper
- 1 lime optional
- cilantro optional
REFRIGERATOR/FREEZER
- vegan mayo
- vegan butter
- 1/2 cup non-dairy milk
- 5.5 cups cooked lentils
- vegan parmesan optional
Notes
*For 9 of the the 10 cups I used vegan beef broth - you can get it at Whole Foods or online here. You can also just use your broth of choice for all 10 cups.
**You can also buy a full head of cabbage and use one half to make your own slaw.