Weekly Vegan Dinner Plan #37
Ingredients
PANTRY STAPLES
DRY GOODS
- 8 oz dry spaghetti
- Better than Bouillon No Beef Flavor*
- 1/2 cup chunky salsa
- 4 oz pepperoncini peppers
- 4 wraps
- 4 everything bagels
- 4 naan flatbreads
- 1/4 cup sun-dried tomatoes packed in oil
PRODUCE
- 6 garlic cloves
- parsley
- 1/2 inch ginger
- 2 carrots
- 2 stalks celery
- 1 jalapeño
- 1 yellow onion
- 1 red onion
- 1/2 head green cabbage
- 1 zucchini
- 3 tomatoes
- 1/2 cup matchstick carrots
- 1 cup baby spinach
- 1/2 cup microgreens
- 2 radishes
- 4 avocados
- 3 cups arugula
REFRIGERATOR/FREEZER
- 1/4 cup vegan butter
- 1/3 cup vegan parmesan
- 1/2 cup hummus
- 8 oz vegan cream cheese
Notes
*You can get this at Whole Foods or online here.