Weekly Vegan Dinner Plan #101
Ingredients
PANTRY STAPLES
DRY GOODS
- 8 oz Italian dressing
- 2 cups crusty bread I used ciabatta
- 1/3 cup tahini
- 1/4 cup pine nuts
- 1 16-ounce package gnocchi
- 2 tbsp taco seasoning
- 1 can chipotle peppers in adobo
- 8 taco-sized flour tortillas
- 2 large flour tortillas
- 2 15-ounce cans chickpeas
- 1/3 cup buffalo sauce
PRODUCE
- 3 lemons
- 2 limes
- 2 heads garlic
- 3 heads romaine
- 5 avocados
- 3 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 2 cups arugula
- 2 cups butternut squash
- 2 red onions
- 1 bunch green onions
- 1 bunch cilantro
- 1 1/4 cups red cabbage
- 1 jalapeño
- 2 cups baby spinach
- 16 oz heirloom cherry tomatoes or cherry tomatoes
- fresh basil
REFRIGERATOR/FREEZER
- 8 oz tempeh
- 3 oz tempeh bacon
- vegan butter
- vegan parmesan
- vegan mayo
- 1 16 oz package pre-made pizza dough