Weekly Vegan Dinner Plan #38
Ingredients
PANTRY STAPLES
DRY GOODS
- 16 oz dry spaghetti
- 1 pre-made pizza crust
- 6 oz marinated artichoke hearts
- 15 oz can refried beans
- 15 oz can black beans
- 15 oz can green enchilada sauce
- 1/2 cup canned chickpeas
- 12 corn tortillas
- 4 slices bread
- 2 28 oz cans crushed tomatoes
- 3 cups veggie broth
- 2 cups ciabatta bread
PRODUCE
- 2 heads garlic
- 4 cups baby spinach
- 1 avocado
- 1 red onion
- 3 yellow onions
- 1 red bell pepper
- 1 green bell pepper
- 3 jalapeños
- 1 bunch cilantro
- 2 cups fresh basil
- 2 tbsp fresh sage
- 1 medium butternut squash
REFRIGERATOR/FREEZER
- 12 oz vegan cream cheese
- 1/2 cup vegan mayo
- 1 cup frozen corn
- 1/2 cup pesto
- 2 tbsp vegan butter
- vegan parmesan