Weekly Vegan Dinner Plan #93
Ingredients
PANTRY STAPLES
- olive oil
- apple cider vinegar
- red wine vinegar
- balsamic vinegar
- salt & pepper
- corn meal or flour for rolling out dough
- garlic powder
- oregano
DRY GOODS
- 1 packet taco seasoning
- 1/4 cup pepitas
- 1/8 cup bread crumbs
- 8 oz spaghettini or thin spaghetti
- 4 oz jarred artichoke hearts
- 2 oz sun-dried tomatoes
- 4 slices sourdough
PRODUCE
- 1/2 red onion
- 1 bell pepper
- 1 bunch cilantro
- 1 jalapeño
- 3 heads garlic
- 6 cups greens I used a mix of spinach, arugula, shredded brussels sprouts and microgreens
- 1 lemon
- 2 sprigs rosemary
- 16 oz heirloom cherry tomatoes
- 22 oz cherry tomatoes
- 3 cups arugula
- fresh basil
- 2 large zucchini or 1 package of zucchini noodles
- 2 large tomatoes
- 1 avocado
REFRIGERATOR/FREEZER
- 2 cups cooked lentils
- vegan mayo
- vegan parmesan
- 16 oz pre-made pizza dough I get mine at Trader Joe's
- 3 oz tempeh bacon
- 4 oz plain hummus
- vegan butter
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.