Weekly Vegan Dinner Plan #83
Ingredients
PANTRY STAPLES
DRY GOODS
- 16 ounce package gnocchi
- 8 oz white wine
- Better Than Bouillon No Chicken Base*
- 3/4 cup buffalo sauce
- 8 taco-sized flour tortillas
- 8 oz beer
- 1 packet taco seasoning
- 2 cups brown rice
- 1 15-ounce can black beans
- 1 4-ounce can green chiles
- 1/4 cup salsa
- balsamic glaze
PRODUCE
- 2 heads garlic
- fresh basil
- 1 head cauliflower
- 1 head romaine
- 2 avocados
- cilantro
- green onion
- 1 small yellow onion
- 1 carrot
- 2 stalks celery
- 2 jalapeños
- 2 russet potatoes
- 1 red bell pepper
- 1 red onion
- 5 cups leafy greens
- 1 lime
- 1/2 eggplant
- 1/2 cup cherry tomatoes
- chives
REFRIGERATOR/FREEZER
- vegan butter
- vegan mayo
- 20 oz non-dairy milk unsweetened
- vegan parmesan
- vegan ranch
- 8 oz vegan sausage
- 8 oz vegan cream cheese
- 1 cup frozen corn
- 8 oz pre-made pizza dough
- 1/2 cup hummus
Notes
*You can get this at Whole Foods or online, here.