Weekly Vegan Dinner Plan #16
Ingredients
PANTRY STAPLES
DRY GOODS
- vegetable broth
- pine nuts
- 4 oz jarred artichoke hearts
- 1/4 cup sun-dried tomatoes packed in oil
- 8 flour tortillas taco-sized
- 2 cans pinto beans
- 1 can black beans
- 1 cup quinoa
- Better Than Bouillon No Chicken Base*
- 1 can rotel tomatoes & green chilies
- 8 oz dry spaghetti
PRODUCE
- 3 heads garlic
- 1-2 shallots
- 1 red onion
- 1 yellow onion
- 1 white onion
- 5-8 broccolini spears
- 2 lemons
- 1 lime
- fresh basil
- 2 zucchini
- 10 oz cherry tomatoes
- 1 bunch cilantro
- 1 bunch parsley
- 1-2 avocados
- 2 jalapeños
- 3 large bell peppers
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 16 oz vegan cream cheese
- 4 oz plain hummus
- vegan parmesan
- vegan butter
- 1/2 cup frozen corn
Notes
*You can find this at Whole Foods or online here.