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Weekly Vegan Dinner Plan #114 - 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 #114

Ingredients

PANTRY STAPLES

DRY GOODS

  • 4 sandwich rolls
  • large flour tortillas
  • 1 15-ounce can chickpeas
  • 1 tbsp taco seasoning
  • Better Than Bouillon No Chicken Base*
  • 8 oz spaghetti dry
  • 4 tbsp sun-dried tomatoes packed in oil
  • 2 tbsp soyaki sauce or teriyaki sauce
  • tahini
  • hoisin sauce
  • balsamic glaze

PRODUCE

  • 3 avocados
  • 1 red onion
  • 4 jalapeños
  • 6 cups spinach
  • 2 cups spring salad greens
  • 1 cup kale
  • microgreens
  • 2 limes
  • 1 bunch green onions
  • 2 bunches cilantro
  • 1 bunch flat leaf parsley
  • 1 head garlic
  • 1 shallot
  • 10 oz cherry tomatoes
  • 3 small sweet peppers
  • 1/2 eggplant
  • chives

REFRIGERATOR/FREEZER

  • 1 14-ounce package tofu
  • vegan mayo
  • 6 oz soyrizo
  • 2.5 cups cooked lentils
  • 2 cups cooked brown rice
  • 1/4 cup vegan parmesan
  • 8 vegan chicken strips
  • 8 oz pre-made pizza dough
  • 1/2 cup hummus

Notes

*You can get this at Whole Foods or online, here.