Weekly Vegan Dinner Plan #10
Ingredients
PANTRY STAPLES
DRY GOODS
- 1/2 cup raw walnuts
- 1/4 cup balsamic vinegar
- balsamic glaze
- dried cranberries
- better than bouillon no chicken base
- 2 tbsp Italian seasoning
- 1 tsp poultry seasoning
- 1 package gnocchi
- 1 cup salsa verde
- 1/2 cup chunky salsa
- 1 cup dry quinoa
- 2 14 oz cans black beans
- flour tortillas
- 1/2 cup tortilla chip strips
- hot sauce optional
PRODUCE
- 2 heads garlic
- 6 cups romaine
- 4 cups baby spinach
- 1/2 yellow onion
- 1/4 red onion
- 5 stalks celery
- 5 large carrots
- 2 avocados
- 1/2 eggplant
- 1/2 cup cherry tomatoes
- chives
- fresh parsley, serrano peppers, cilantro, green onions optional
REFRIGERATOR/FREEZER
- 8 oz pre-made pizza dough
- vegan butter
- vegan chicken strips
- 2 cups non-dairy milk
- vegan ranch
- 1/2 cup hummus