Weekly Vegan Dinner Plan #85
Ingredients
PANTRY STAPLES
DRY GOODS
- 8 oz dry linguine
- 2 15-ounce cans refried beans
- pickled jalapeños
- corn meal
- vegetable broth
- 1 4-ounce can green chiles
- 12 oz red enchilada sauce
- 10 flour tortillas
- 8 oz rice noodles
- rice wine vinegar
- agave
- pine nuts optional
- cashews optional
PRODUCE
- 2 heads garlic
- 2 lemons
- 1 lime
- fresh basil
- 2 ears corn
- 2 cups shredded lettuce
- 1 large tomato
- 1 bunch cilantro
- 2 shallots
- 1 red onion
- 8 broccolini spears
- 2 jalapeños
- 1 bell pepper
- 2 cups baby spinach
- 1 14-ounce package tofu
- 1/2 inch ginger
- 3 green onions
- 1 habanero
- 1 avocado optional
REFRIGERATOR/FREEZER
- vegan butter
- 8 oz vegan ricotta
- 8 oz non-dairy milk
- 1/2 cup frozen spinach
- 1/2 cup frozen corn
- vegan parmesan
- 16 oz pre-made pizza dough
- 20 oz vegan cream cheese