Weekly Vegan Dinner Plan #23
Ingredients
PANTRY STAPLES
- olive oil
- apple cider vinegar
- garlic powder
- chili powder
- oregano
- salt and pepper
DRY GOODS
- salsa verde
- quinoa
- 2 15 oz cans black beans
- bread crumbs
- 8 oz spaghettini
- 8 oz orzo pasta
- buffalo sauce
- 8 flour taco tortillas
- 28 oz can diced tomatoes
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- tabasco
- red pepper flakes optional
- tortilla chips optional
PRODUCE
- 4 cups baby spinach
- 2 avocados
- 1/4 red onion
- 1 yellow onion
- 2 bell peppers
- 1/2 head cauilflower
- 3 heads garlic
- 1/2 large tomato
- fresh rosemary
- 1/4 cup fresh basil
- cilantro optional
- parsley optional
- green onions optional
- serrano peppers optional
- jalapeño optional
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 4 oz vegan cream cheese
- 2 tbsp vegan mayo
- vegan parmesan
- vegan ranch
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