Weekly Vegan Dinner Plan #18
Ingredients
DRY GOODS
- red wine vinegar
- lemon pepper
- 1 cup dry orzo
- 8 oz dry linguine
- 16 oz gnocchi
- 6 oz grilled artichoke hearts in oil
- 3 oz chipotles in adobo
- 1/2 cup chunky salsa
- 1/4 cup roasted pine nuts
- 4 wraps or pita bread
- 1/4 cup pepperoncini peppers
PRODUCE
- 2 medium zucchini
- 10 oz cherry tomatoes
- 1 head garlic
- 1 cup baby spinach
- 3 cups arugula
- 1/2 head cauliflower
- 1 red onion
- 1 bunch green onions
- 1 jalapeño
- 1/2 lime
- 2 lemons
- 1 bunch cilantro
- fresh basil
- 1 tomato
- 1/2 cup matchstick carrots
- 1/2 cup microgreens or sprouts
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- vegan ranch
- vegan mayo
- 8 oz vegan ricotta
- 1/2 cup non-dairy milk
- vegan parmesan
- 1/2 cup frozen spinach
- 1/2 cup hummus