Weekly Vegan Dinner Plan #78
Ingredients
PANTRY STAPLES
- olive oil
- flour
- oregano
- dried basil
- smoked paprika
- salt & pepper
- red pepper flakes
- cumin
- chili powder
- hot sauce
- cornmeal
- garlic powder
DRY GOODS
- vegan chicken bouillon*
- 1 lb jumbo pasta shells
- 4 oz pumpkin puree
- 3 oz tomato paste
- 2 tbsp sun-dried tomatoes
- 2 15-ounce cans black beans
- 4 large tortillas
- 12 corn tortillas
- salsa
- 1/2 cup BBQ sauce
PRODUCE
- 2 small yellow onions
- 1 carrot
- 2 stalks celery
- 2 jalapeños
- 5 cloves garlic
- 2 russet potatoes
- 1 bunch green onions
- fresh basil
- fresh sage
- fresh thyme
- 1 bell pepper
- 1 red onion
- 1 bunch cilantro
- 4 cups baby spinach
- 3 avocados
- 3 limes
- 2 lemons
- chives
- 1 large sweet potato
- 2 cups shredded coleslaw
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 16 oz vegan sausage
- vegan butter
- 2 cups non-dairy milk unsweetened
- 8 oz beer
- 8 oz vegan cream cheese
- 8 oz frozen spinach
- 14 oz firm tofu
- vegan parmesan
- 1/2 cup frozen corn
- vegan mayo
- guacamole
- 10 oz vegan chicken strips
- vegan ranch
Notes
*You can get this at Whole Foods or online here.
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