Weekly Vegan Dinner Plan #55
Ingredients
PANTRY STAPLES
- olive oil
- garlic powder
- garlic salt
- oregano
- salt & pepper
- turmeric
- apple cider vinegar
- corn meal to roll out the pizza dough
DRY GOODS
- 2 cups rice cooked
- 2.5 cups lentils cooked
- 1 cup pearl couscous
- 8 oz linguine
- 4 tbsp taco seasoning
- 1 15-ounce can black beans
- 1 15-ounce can refried beans
- 1 15-ounce can chickpeas
- 8 taco-sized flour tortillas
- Better Than Bouillon No Chicken Base*
- Better Than Bouillon No Beef Base**
- 1/4 cup sun-dried tomatoes packed in oil
PRODUCE
- 2 russet potatoes
- 1 lb small potatoes yellow, purple or red
- 4 cups spinach
- 1 cup cherry tomatoes
- 1 red onion
- 1 yellow onion
- 1-2 chipotle peppers in adobo
- 3 avocados
- 2 bunches cilantro
- 2 heads garlic
- 5 large basil leaves
- 3 jalapeños
- 3 lemons
- 2 limes
- 1 bell pepper
- 2 cups lettuce
- 1 tbsp fresh ginger
- 2 carrots
- 2 stalks celery
- fresh rosemary
- fresh thyme
- 8-12 stalks asparagues
- 1/4 cup peas
- 1/2 cup arugula
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- vegan butter
- 8 oz vegan ricotta
- 1/2 cup non-dairy milk
- 1/2 cup frozen spinach
- vegan parmesan
- 1/2 cup vegan mayo
- 10 oz vegan chicken strips un-breaded
- 1/4 cup vegan pesto