Weekly Vegan Dinner Plan #25
Ingredients
PANTRY STAPLES
- olive oil
- oregano
- red pepper flakes
- salt & pepper
- cumin
- red wine vinegar
- lemon pepper
- Italian seasoning
- yellow mustard
- garlic salt
- tabasco
- corn meal
DRY GOODS
- 8 oz dry fettuccine
- 8 oz dry orzo
- 12 oz jar fire roasted red peppers
- 6 oz grilled artichoke hearts in oil
- 1 cup oats
- 1/2 cup bread crumbs
- 4 slices bread
- 15 oz can chickpeas
- 3 oz chipotles in adobo
- 1/2 cup chunky salsa
PRODUCE
- 2 heads garlic
- 10 basil leaves
- 1 medium zucchini
- 10 oz package cherry tomatoes
- 3 cups arugula
- 1 head butter lettuce
- 1 yellow onion
- 2 red onions
- 5 jalapeños
- 2 lemons
- 1 lime
- 1 head cauliflower
- 2 avocados
- 1 bunch cilantro
- 1 cup spinach
REFRIGERATOR/FREEZER
- vegan butter
- vegan mayo
- 16 oz pre-made pizza dough
- 8 oz vegan cream cheese
- vegan ranch