Weekly Vegan Dinner Plan #30
Ingredients
PANTRY STAPLES
DRY GOODS
- 8 oz linguine
- 15 oz can artichoke hearts
- 2 15 oz cans black beans
- 6 oz can chipotles in adobo
- 1 cup chunky salsa
- 2 cups white rice
- 4 large flour tortillas
- 1/2 cup tortilla chip strips
- 1/4 cup peperoncini peppers
- 3/4 cup buffalo sauce
PRODUCE
- 1 head garlic
- 1 jalapeño
- 1 red onion
- 1 yellow onion
- 2 green onions
- 1 lime
- 4 avocados
- 1 bunch cilantro
- 7 cups romaine
- 1 lemon
- 1 green bell pepper
- 1 red bell pepper
- 1 tomato
- 1/2 head cauliflower
- fresh basil optional
REFRIGERATOR/FREEZER
- vegan butter
- 8 oz frozen spinach
- 8 oz vegan cream cheese
- 2 packages firm tofu
- 1 cup frozen corn
- 1/2 cup vegan ranch
- white miso
- 16 oz pre-made pizza dough
- vegan parmesan optional