Weekly Vegan Dinner Plan #13
Ingredients
PANTRY STAPLES
- olive oil
- Italian seasoning
- salt & pepper
- flour
- soy sauce or tamari
- sriracha
- ginger powder
- red pepper flakes optinal
- nutmeg optional
DRY GOODS
- 1 14 oz can black beans
- 6 large tortillas
- 1 cup oats
- 1/2 cup bread crumbs
- 2 jars marinara
- 1 box large pasta shells
- 2 tbsp soyaki sauce or teriyaki sauce
- 2 tbsp tahini
- hoisin sauce
- 2 slices pita bread
- 8 oz spaghetti optional - for meatballs
PRODUCE
- 2 bell peppers
- 2 red onions
- 1 bunch green onions
- 1/2 cup corn
- 3 jalapeños
- 1 bunch cilantro
- 2 cups baby spinach
- 2 cups spring salad mix
- 3 avocados
- 5 basil leaves
- 1/4 cup chives
- 1 lemon
- 1 head garlic
- 1/2 head cauliflower
- 1 large tomato
- 2-4 button mushrooms
REFRIGERATOR/FREEZER
- vegan butter
- 2 cups non-dairy milk
- 3/4 cup vegan pesto
- 8 oz vegan ricotta
- vegan chicken strips
- vegan parmesan optional
- vegan ranch optional