Weekly Vegan Dinner Plan #21
Ingredients
PANTRY STAPLES
- olive oil
- garlic powder
- chili powder
- red pepper flakes
- flax meal
- flour
- oil for frying
- salt & pepper
DRY GOODS
- 1 cup buffalo sauce
- 3/4 cup sparkling water
- 6 ciabatta rolls
- 8 oz dry spaghetti
- 2 28 oz cans crushed tomatoes
- 1 cup broth
PRODUCE
- 1 head cauliflower
- 1 lb baby yellow potatoes
- 3 lemons
- 1 avocaodo
- 3 heads garlic
- 1 bunch cilantro
- 1 bunch parsley
- 2 yellow onions
- 1 red onion
- 3 cups fresh basil
- 1 jalapeño
- 2 cups baby spinach
- 1/2 large tomato
- sandwich toppings lettuce, tomato, onion, avocado
REFRIGERATOR/FREEZER
- vegan ranch
- vegan mayo
- 4 oz vegan cream cheese
- vegan butter
- vegan parmesan
- 1/2 cup pesto
- 16 oz pre-made pizza dough