Weekly Vegan Dinner Plan #35
Ingredients
PANTRY STAPLES
DRY GOODS
- 16 oz package gnocchi
- 8 oz linguine dry
- 8 oz white wine
- vegan chicken bouillon
- 6 oz can chipotles in adobo
- 1 cup chunky salsa
- 15 oz can black beans
- 15 oz can refried beans
- 3 cups cooked rice
- 15 oz can artichoke hearts
- 1/3 cup unsalted cashews
- 5 peperoncini peppers
- 4 large flour tortillas
- 2 tbsp taco seasoning
PRODUCE
- 3 handfuls kale
- 1 small lemon
- 2 jalapeños
- 5 cloves garlic
- 1 red onion
- 1/2 yellow onion
- 2 limes
- 4 avocados
- 1 bunch cilantro
- 1 cup fresh basil
- 2 cups arugula
- 1/2 package grape tomatoes
- 6 red potatoes
- 1 bell pepper
REFRIGERATOR/FREEZER
- 3 tbsp vegan butter
- 12 oz non-dairy milk unsweetened
- 1/4 cup vegan parmesan
- 16 oz firm tofu
- 8 oz frozen spinach
- 8 oz vegan cream cheese
- 16 oz pre-made pizza dough