Weekly Vegan Dinner Plan #89
Ingredients
PANTRY STAPLES
- flour
- salt & pepper
- olive oil
- garlic powder
- red pepper flakes
- non-stick spray
DRY GOODS
- 8 taco-sized flour tortillas
- 8 large flour tortillas or wraps
- 2 15-ounce cans pinto beans
- 1 15-ounce can white beans
- 1 cup salsa
- Better Than Bouillon No Chicken Base*
- 1 16-ounce package gnocchi
- 8 oz white wine
- 2 cups rice cooked
- 1 pre-made pizza dough
- 6 oz marinated artichoke hearts
- 8 oz roasted red peppers
PRODUCE
- 1 white onion
- 1 red onion
- 2 bunches cilantro
- 1 lime
- 3 avocados
- 3 jalapeños
- 4 cups kale
- 2 heads garlic
- 7 cups baby spinach
- 3 lemons
- 5 basil leaves
REFRIGERATOR/FREEZER
- vegan butter
- 12 oz non-dairy milk
- vegan parmesan
- 4 oz vegan cream cheese
- vegan mayo
- 8 oz hummus
Notes
*You can get this at Whole Foods or online here.