Weekly Vegan Dinner Plan #113
Ingredients
PANTRY STAPLES
- olive oil
- corn starch
- corn meal
- salt & pepper
- red pepper flakes
- garlic powder
- onion powder
- chili powder
- smoked paprika
- hot sauce
- low sodium soy sauce
- sesame oil
- sriracha
- rice wine vinegar
- agave
- ground ginger
- balsamic vinegar
DRY GOODS
- 1 16-ounce package gnocchi
- 1 8.5-ounce jar sun-dried tomatoes packed in oil
- 3 tbsp tomato paste
- 8 oz macaroni dry
- 3 cups broth*
- 8 oz soba noodles
- 2 tbsp toasted sesame seeds
- 1/2 cup peanut butter
- 4 whole wheat wraps
PRODUCE
- 2 heads garlic
- 3 cups fresh basil
- 1 lemon
- 1 yellow onion
- 1 bunch green onions
- 1/2 inch fresh ginger
- 1 jalapeño
- 1 cup baby spinach
- 8 small sweet peppers
- 1/2 cup broccoli slaw
- 1 bunch cilantro
- 1 sprig rosemary
- 16 oz heirloom cherry tomatoes or cherry tomatoes
- 1 cup arugula
REFRIGERATOR/FREEZER
- 8 oz non-dairy milk unsweetened
- vegan butter
- vegan parmesan optional
- 12 oz cooked lentils
- 4 tbsp vegan cream cheese
- vegan mayo
- 1 16-ounce package pre-made pizza dough
- 3 oz tempeh bacon
Notes
*I used vegan beef broth - you can get this at Whole Foods or online here. You can also swap it for your favorite vegan broth.