Weekly Vegan Dinner Plan #88
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 15-ounce can chickpeas
- 1 tbsp taco seasoning
- Better Than Bouillon No Chicken Base*
- tortillas optional
- white wine
- 8 oz linguine dry
- 3/4 lb spaghetti dry
- 4 oz sun-dried tomatoes in oil
- 3-4 cups marinara
- 1/3 cup walnuts
PRODUCE
- 1 red onion
- 1 bunch green onions
- 2 limes
- 4 lemons
- 6 cups spinach
- 2 avocados
- 1 bunch cilantro
- 1 bunch flat-leaf parsley
- 2 heads garlic
- 1 jalapeño
- 2 heads cauliflower
- 2 shallots
- 8 oz broccolini
- 1 1/2 cups broccoli florets
- fresh basil
- 1-2 eggplants
- 2 red potatoes
- 2-4 habaneros
REFRIGERATOR/FREEZER
- 6 oz soyrizo
- 2 1/2 cups cooked lentils
- 2 cups cooked brown rice
- vegan butter
- vegan parmesan
- non-dairy milk unsweetened
- 1/4 cup plain hummus
- 16 oz pre-made pizza dough
- 8 oz vegan cream cheese
Notes
*You can get this at Whole Foods or online here.