Weekly Vegan Dinner Plan #45
Ingredients
PANTRY STAPLES
DRY GOODS
- 3/4 cup jarred artichoke hearts
- 1/2 cup sun-dried tomatoes
- 15 oz can white beans
- 1/3 cup chickpeas
- 2 pitas
PRODUCE
- 1/2 cup fresh basil
- 3 lemons
- 1 head garlic
- 2 large zucchini
- 10 oz cherry tomatoes
- 1/4 red onion
- 1/4 yellow onion
- 3 cups arugula
- 3 cups romaine
- 1 green bell pepper
- 1 red bell pepper
- 1/4 cup peperoncini peppers
- 1 tomato
- 8-12 stalks asparagus
- 1/4 cup peas
REFRIGERATOR/FREEZER
- 1 package wonton wrappers
- 8 oz frozen spinach
- 1 cup pesto
- 2 packages firm tofu
- vegan parmesan
- 4 oz hummus
- 1 tbsp white miso
- 16 oz pre-made pizza dough
- vegan mayo