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Weekly Vegan Dinner Plan #112 - five nights worth of vegan dinners to help inspire your menu. Choose one recipe to add to your rotation or make them all - shopping list included | ThisSavoryVegan.com #thissavoryvegan #mealprep #dinnerplan
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Weekly Vegan Dinner Plan #112

Ingredients

PANTRY STAPLES

DRY GOODS

  • 1 pre-made pizza crust
  • 6 oz marinated artichoke hearts
  • 1/4 cup roasted pine nuts
  • 1/3 cup walnuts
  • 1/2 cup quinoa dry
  • 1 15-ounce can red kidney beans
  • 1 15-ounce can chickpeas
  • 1 16-ounce package gnocchi
  • 8 oz white wine
  • vegan chicken bouillon*
  • 3/4 lb spaghetti
  • 1/2 cup BBQ sauce

PRODUCE

  • 12 cloves garlic
  • 7 cups baby spinach
  • 2 bunches cilantro
  • 1 red onion
  • 2 jalapeños
  • 1 large sweet potato
  • 1/2 cup fresh peas
  • 3 handfuls kale
  • 3 lemons
  • 1 lime
  • 1.5 cups broccoli
  • 2 cups basil
  • 1 shallot
  • 2 tbsp carrots
  • 1 head butter lettuce
  • 2 avocados
  • radishes optional

REFRIGERATOR/FREEZER

  • 4 oz vegan cream cheese
  • vegan butter
  • 12 oz non-dairy milk unsweetened
  • vegan mayo
  • vegan parmesan
  • 1 cup vegan ricotta**

Notes

*You can get this at Whole Foods or online, here. 
**If you can't find pre-made vegan ricotta, you can also make my tofu ricotta recipe.