Weekly Vegan Dinner Plan #98
Ingredients
PANTRY STAPLES
DRY GOODS
- 3 cups broth*
- 3 tbsp tomato paste
- 1 cup instant polenta
- 1 15-ounce can chickpeas
- 1 15-ounce can refried beans
- 1 tsp taco seasoning
- 1/4 cup salsa
- 2 cups brown rice cooked
- 2 tbsp tahini
- chili garlic sauce
- rice wine vinegar
- sesame oil
- 6 oz soba noodles
- 1/4 cup roasted peanuts
- 4 ciabatta rolls
- 8 oz rigatoni
PRODUCE
- 1 yellow onion
- 2 carrots
- 3 celery stalks
- 2 heads garlic
- 1 1/2 lbs yellow potatoes
- 2 sprigs rosemary
- 2 cups pre-made slaw
- 3 jalapeños
- 2 bunches cilantro
- 2 limes
- 6 oz baby bok choy
- 3 green onions
- 1 cup bean sprouts
- 2 small avocados
- 2-3 tomatoes
- 1 small head lettuce
- 1 large yellow squash
- 8 basil leaves
- 1 handful arugula
- 1 lemon
REFRIGERATOR/FREEZER
- vegan mayo
- vegan butter
- 1 package tempeh bacon
Notes
*I used vegan beef broth. You can get it at Whole Foods or online here. You can also swap it for your favorite broth.