Weekly Vegan Dinner Plan #56
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 cup walnuts
- 3/4 lb spaghetti
- 6-8 lasagna noodles
- 1 26-ounce jar marinara sauce
- 1 loaf sourdough
- 1 8-ounce jar roasted red peppers
- 4 tbsp taco seasoning
- 2 cups brown rice
- 1 15-ounce can black beans
- 1 4-ounce can green chilis
- salsa
- 1/2 cup BBQ sauce
PRODUCE
- 1.5 cups broccoli florets
- 4 cups basil
- 2 heads garlic
- 5 lemons
- 2 shallots
- 1 bunch parsley
- 1 bunch cilantro
- 2 cups baby spinach
- 4 cups arugula
- 5 cups salad greens
- 1 eggplant
- 1 head cauliflower
- 1 red onion
- 1 white onion
- 1 bell pepper
- 1 jalapeño
- 1 avocado
- 1 lime
REFRIGERATOR/FREEZER
- 16 ounces pre-made pizza dough
- vegan butter
- vegan parmesan
- 2 14-ounce containers firm tofu
- 8 oz vegan sausage
- 3/4 cup vegan mayo
- 1 cup frozen corn
- vegan ranch optional