Weekly Vegan Dinner Plan #99

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Ingredients

PANTRY STAPLES

olive oil
garlic powder
onion powder
chili powder
smoked paprika
cumin
salt & pepper
hot sauce
apple cider vinegar
low sodium soy sauce
sesame oil
rice wine vinegar
sugar
flour
sriracha
ground ginger
red pepper flakes
bread crumbs

DRY GOODS

3 tbsp tomato paste
8 oz macaroni dry
7 cups broth*
1 packet taco seasoning
1/4 cup pepitas
1 cups quinoa dry
2 15-ounce cans chickpeas
1/4 cup tahini
black sesame seeds optional

PRODUCE

1 yellow onion
1/2 red onion
1 bunch green onions
8 cloves garlic
1 bell pepper
1 bunch cilantro plus more for topping
4 jalapeños
2 habaneros
10 cups fresh greens**
1/2 tbsp ginger
2 cups red cabbage
2 avocados
1 bundle bok choy
2 cups white mushrooms
1 shallot

REFRIGERATOR/FREEZER

3.5 cups cooked lentils
10 oz vegan cream cheese
vegan mayo
white miso
1 package firm tofu
1 package shirataki fettuccine noodles or 8 oz of noodles of choice
16 oz pre-made pizza dough

Notes

*I used 5 cups of vegan beef broth (get it here) and 2 cups of vegan chicken broth (get it here). You can also swap these out for your favorite broth.

**I used a mix of spinach, arugula, shredded brussels sprouts and microgreens. Use whatever you have on hand.