Weekly Vegan Dinner Plan #32
Ingredients
PANTRY STAPLES
- olive oil
- red pepper flakes
- salt & pepper
- dried oregano
- soy sauce
- sriracha
- ginger powder
- non-stick spray
DRY GOODS
- 16 oz package gnocchi
- 8 oz fettuccine dry
- 1/4 cup pine nuts
- 1/2 cup sliced almonds
- soyaki sauce or teriyaki sauce
- hoisin sauce
- 2 tbsp tahini
- 4 large tortillas
- 1/2 cup roasted red peppers
- balsamic glaze
PRODUCE
- 3 heads garlic
- 2 tsp fresh rosemary
- 2 tsp fresh thyme
- 2 cups fresh basil
- chives
- 1 cup arugula
- 2 cups spring salad mix
- 2 cups baby spinach
- 3 small sweet peppers (or 1/2 bell pepper)
- 2 jalapeños
- 1/2 eggplant
- 1/2 cup cherry tomatoes
- 1 lemon
- 8 stalks asparagus
REFRIGERATOR/FREEZER
- 4 tbsp vegan butter
- 1/2 cup vegan parmesan
- 8 strips vegan chicken
- 1 cup hummus
- 8 oz pre-made pizza dough