Weekly Vegan Dinner Plan #20
Ingredients
PANTRY STAPLES
DRY GOODS
- 4 ciabatta rolls
- 1/2 cup pine nuts
- 3/4 cup sun-dried tomatoes packed in oil
- 12 oz jar roasted red peppers
- 3 15 oz cans chickpeas
- 15 oz can red kidney beans
- 8 oz angel hair pasta dry
- 1/2 tsp Better Than Bouillon No Chicken Base
- 1 packet taco seasoning
- 8 corn tortillas
- 1/2 cup uncooked quinoa
PRODUCE
- 2 heads garlic
- 2 cups fresh basil
- 1 tomato
- 2 tbsp fresh rosemary
- 1 cup arugula
- 1 bunch asparagus
- 3/4 cup peas
- 1 lemon
- 1 lime
- 1 cup white mushrooms
- 2 green onions
- 1 red onion
- 1 cup shredded lettuce
- 4 cups baby spinach
- 1 cup purple cabbage
- 2 bunches cilantro
- 2 jalapeños
- 1 large sweet potato
REFRIGERATOR/FREEZER
- 1/2 cup hummus
- 1/2 block firm tofu
- 16 oz pre-made pizza dough
- 1/4 cup vegan pesto*
- vegan butter
- 8 oz vegan cream cheese
- vegan parmesan
Notes
*Can be subbed with leftover cilantro pesto you will make on Monday.