Weekly Vegan Dinner Plan #90
Ingredients
PANTRY STAPLES
DRY GOODS
- 8 oz Italian salad dressing
- 2 cups crusty bread
- 1/3 cup tahini
- 3 cups broth*
- 4 slices bread I used sourdough
- 1/4 cup pine nuts
- 1 16-ounce package gnocchi
- 2 15-ounce cans chickpeas
- 1 packet taco seasoning
- 8 corn tortillas
- 4 wraps
- 1/4 cup peperoncini peppers
PRODUCE
- 2 lemons
- 2 heads garlic
- 2 heads romaine
- 2 avocados
- 2 lbs roma tomatoes
- 1 lb cherry tomatoes
- 1 yellow onion
- 1 red onion
- 3 carrots
- 1/2 cup matchstick carrots
- thyme
- basil
- rosemary
- 1 cup arugula
- 1 cup shredded lettuce
- 1 cup red cabbage
- 1 lime
- 1 bunch cilantro
- 1 zucchini
- 1 tomato on the vine
- 1 cup spinach
- 1/2 cup microgreens or sprouts
- 1 jalapeño
REFRIGERATOR/FREEZER
- 8 oz tempeh
- 1 cup non-dairy milk unsweetened
- 8 oz basil pesto
- vegan butter
- 8 oz vegan cream cheese plain
- 4 oz vegan cream cheese I used chive
- 4 oz plain hummus
- vegan parmesan optional
Notes
*I used vegan chicken broth. You can get this at Whole Foods or online here.