Weekly Vegan Dinner Plan #29
Ingredients
PANTRY STAPLES
- olive oil
- oregano
- red wine vinegar
- salt & pepper
- flour
- corn meal
- turmeric
- garlic salt
- ground mustard
- ground ginger
- sriracha
- cumin
- nutmeg optional
DRY GOODS
- 4 oz artichoke hearts
- 2 oz sun-dried tomatoes packed in oil
- 16 oz dry pasta
- 12 large pasta shells
- 3/4 cup bread crumbs
- 1/4 cup bacon bits
- 1 cup veggie broth
- peanut butter
- low sodium soy sauce
- 3 oz chipotles in adobo
- 1/2 cup chunky salsa
PRODUCE
- 2 zucchini
- 1 head garlic
- 10 oz cherry tomatoes
- fresh basil
- 1 shallot
- 1 lemon
- 4 jalapeños
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1 head butter lettuce
- 1 red bell pepper
- 1/2 cup purple cabbage
- 1/2 head cauliflower
- 1/2 cup matchstick carrots
- 1 red onion
- 1 lime
REFRIGERATOR/FREEZER
- 4 oz hummus
- vegan parmesan
- vegan butter
- 4 cups non-dairy milk unsweetened
- 16 oz vegan cream cheese
- 1/2 cup pesto
- 8 oz vegan ricotta
- 1/4 cup frozen spinach
- 16 oz pre-made pizza dough
- vegan mayo