Weekly Vegan Dinner Plan #3
Ingredients
PANTRY STAPLES
DRY GOODS
- sesame oil
- bread of choice
- 4 wraps
- 1 can chickpeas
- 1 can cannellini beans
- 8 oz spaghetti
- quinoa
- buffalo sauce
- pepperoncini peppers
PRODUCE
- 1/2 inch ginger
- 2 jalapeños
- 3 cups baby spinach
- 8 small sweet peppers
- 1/2 cup broccoli slaw
- 2 cups arugula
- 1 bunch green onions
- 1 bunch cilantro
- 1 bunch parsley
- 1 avocado
- 1 red onion
- 1 yellow onion
- 1 lemon
- 1 lb potatoes
- 1/2 head cauliflower
- microgreens
REFRIGERATOR/FREEZER
- vegan butter
- vegan parmesan
- vegan ranch
- hummus
- 16 oz pre-made pizza dough
- vegan mayo (optional)