Weekly Vegan Dinner Plan #50
Ingredients
PANTRY STAPLES
DRY GOODS
- 1/3 cup artichoke hearts
- 1/4 cup sun-dried tomatoes
- 2 packets taco seasoning
- 1 15-ounce can black beans
- 3 15-ounce cans chickpeas
- 1 4-ounce can green chilis
- 1/4 cup salsa
- 8 corn tortillas
- 2 cups vegan broth
- 1 lb spaghetti
- 4 slices bread
- white wine optional
PRODUCE
- 2 heads garlic
- 10 oz cherry tomatoes
- 2 cups baby spinach
- 2 cups cauliflower
- 1 red bell pepper
- 2 red onions
- 3 jalapeños
- 1 bunch cilantro
- 5 basil leaves
- 5 cups leafy greens
- 2 avocados
- 2 limes
- 1 cup shredded lettuce
- 1 cup purple cabbage
- 2 tbsp sage leaves
- 1 yellow onion
- 1 medium butternut squash
- radish slices, serrano peppers, cilantro, lime wedges optional toppings
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 8 oz vegan ricotta
- 2 cups cooked brown rice
- 1 cup frozen corn
- 8 oz vegan cream cheese
- vegan mayo
- vegan butter
- vegan parmesan