Weekly Vegan Dinner Plan #70
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 packet taco seasoning
- chipotle peppers in adobo
- 1/2 cup salsa
- 1 15-ounce can black beans
- 1.5 cups cooked brown rice
- 1 cup quinoa dry
- 1/2 cup jarred artichoke hearts
- 1/4 cup sun-dried tomatoes
- red wine vinegar
- 1/4 cup tahini
- 1 cup buffalo sauce
- 16 oz package gnocchi
- 8 oz white wine
- 1 tsp Better Than Bouillon No Chicken Base*
- veggie broth
- pine nuts
PRODUCE
- 1 red onion
- 1 bell pepper
- 1 jalapeño
- 2 large zucchini
- 2 heads garlic
- 10 oz cherry tomatoes
- 1 bunch cilantro
- 2 limes
- fresh basil
- 1 head red leaf lettuce
- 3 avocados
- 4 lemons
- chives
- dill
- 1 head cauliflower
- 3 cups kale
- 2 shallots
- 8 broccolini spears
REFRIGERATOR/FREEZER
- 4 oz hummus
- vegan parmesan
- vegan butter
- 12 oz non-dairy milk unsweetened
- 16 oz pre-made pizza dough
- 8 oz vegan cream cheese
Notes
*You can buy this at Whole Foods or online here.