Weekly Vegan Dinner Plan #43
Ingredients
DRY GOODS
- 8 oz linguine dry
- 8 oz angel hair pasta dry
- 4 15 oz cans artichoke hearts
- 1 15 oz can black beans
- 1 cup BBQ sauce
- 6-8 slider buns
- 1/4 cup sun-dried tomatoes packed in oil
- 4 large flour tortillas
- Better Than Bouillon No Chicken Base*
- splash of white wine optional
PRODUCE
- 2 heads garlic
- 2 cups broccoli slaw
- 10 oz cherry tomatoes
- 5 cups baby spinach
- 1 bell pepper
- 1 red onion
- 1 bunch green onions
- 1/2 cup corn
- 1 jalapeño
- 1 bunch cilantro
- 3 avocados
- 1 cup white mushrooms
- 5 large basil leaves
- 1/4 cup chives
- 1 lemon
- limes optional
REFRIGERATOR/FREEZER
- vegan butter
- 8 oz frozen spinach
- 8 oz vegan cream cheese
- vegan parmesan
- 1/3 cup vegan mayo
- 16 oz pre-made pizza dough
- 8 oz vegan ricotta
Notes
*Get this at Whole Foods or online here.