Weekly Vegan Dinner Plan #14
Ingredients
DRY GOODS
- 1 can refried beans
- 1 can black beans
- 1 1/2 cups green enchilada sauce
- 12 corn tortillas
- 4 oz sun-dried tomatoes packed in oil
- 3-4 cups marinara
- balsamic glaze
- 4-8 oz white wine
- Better Than Bouillon No Chicken Base*
- 16 oz package gnocchi
- 4 slices bread I used sourdough
PRODUCE
- 1 red onion
- 1/2 yellow onion
- 3 heads garlic
- 3 jalapeños
- 1 bunch cilantro
- 1 red bell pepper
- 1 green bell pepper
- 2 eggplants
- 1 head cauliflower
- 5-6 basil leaves
- 3 cups baby spinach
- 1 lemon
- 1/2 cup cherry tomatoes
- 1 large tomato
- chives
- 1 avocado
REFRIGERATOR/FREEZER
- 10 oz vegan cream cheese
- 1 cup frozen corn
- 1 cup plain hummus
- vegan parmesan
- 8 oz pre-made pizza dough
- vegan butter
Notes
*You can find this at Whole Foods or online here.