Weekly Vegan Dinner Plan #52
Ingredients
PANTRY STAPLES
DRY GOODS
- 4 large flour tortillas
- 1 15-ounce can refried beans
- 2 15-ounce cans black beans
- Better Than Bouillon No Chicken Base*
- 1 package gnocchi
- 1 cup quinoa
- 12 oz fettuccine noodles
- white wine
- truffle oil
PRODUCE
- 1 red onion
- 1 yellow onion
- 1 bell pepper
- 2 jalapeños
- 3 avocados
- 1 bunch cilantro
- 1 bunch parsley
- 1 head garlic
- 4 stalks celery
- 5 carrots
- 2 cups baby spinach
- 1 lemon
- 1 bunch green onions
REFRIGERATOR/FREEZER
- unsweetened almond milk
- salsa verde
- vegan butter
- vegan parmesan
Notes
*You can find this at Whole Foods or online, here.