Weekly Vegan Dinner Plan #11
Ingredients
PANTRY STAPLES
- olive oil
- dried oregano
- red pepper flakes
- salt & pepper
- garlic powder
- soy sauce or tamari
- peanut butter
- non-stick spray
DRY GOODS
- 1/2 cup red wine vinegar
- 2 cups quinoa cooked
- 1 can cannellini beans
- 1/4 cup pepperoncini peppers
- Better than Bouillon No Beef flavor*
- Better than Bouillon No Chicken flavor**
- 1/2 cup chunky red salsa
- sriracha
- sesame oil
- ground ginger
- 1/4 cup corn meal
- 8 oz angel hair pasta dry
- large whole wheat tortillas
- 1 jar roasted red peppers
- sweet chili sauce optional
PRODUCE
- 2 heads garlic
- 1 lb potatoes
- 4 cups baby spinach
- 2 cups arugula
- 1 red onion
- 1/2 cup microgreens
- 1/2 inch fresh ginger
- 2 large carrots
- 2 stalks celery
- 2 jalapenos
- 1/2 head green cabbage
- 1/2 head cauliflower
- 1/4 cup matchstick carrots
- 1/4 cup bean sprouts
- 1 bunch green onions
- 2 tbsp cilantro
- 1 cup white mushrooms
REFRIGERATOR/FREEZER
- 1 cup hummus
- 16 oz pre-made pizza dough
- vegan butter
- vegan parmesan