Weekly Vegan Dinner Plan #64
Ingredients
PANTRY STAPLES
- olive oil
- red wine vinegar
- soy sauce or tamari
- sunflower oil or vegetable oil
- red pepper flakes
- salt & pepper
DRY GOODS
- soyaki sauce or teriyaki sauce
- tahini
- hoisin sauce
- sriracha
- ginger powder
- large flour tortillas
- 8 oz fettuccine dry
- 12 oz jar roasted red peppers
- pita bread
- 1/4 cup marinara
- 16 oz package gnocchi
- 1/2 cup pine nuts
PRODUCE
- 2 ears corn on the cob
- 6 cups mixed greens
- 1 cup arugula
- 1 red onion
- 1 yellow onion
- 1 avocado
- 12 oz cherry tomatoes
- 1 bunch cilantro
- 1 bunch flat leaf parsley
- 1 bunch basil
- 2 jalapeños
- 2 heads garlic
- 1 package sweet peppers
- 1 tomato
- 4 button mushrooms
- 1 bell pepper
- fresh rosemary
- fresh thyme
REFRIGERATOR/FREEZER
- 1 package vegan chicken strips
- vegan butter
- vegan ranch optional
- vegan parmesan optional