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Weekly Vegan Dinner Plan #117 - 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 #117

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.

Ingredients

PANTRY STAPLES

  • garlic powder
  • garlic salt
  • salt & pepper
  • flour
  • sesame oil
  • white pepper
  • soy sauce
  • agave
  • chili garlic sauce
  • rice wine vinegar
  • red wine vinegar
  • olive oil
  • mustard powder
  • oregano
  • red pepper flakes
  • yellow mustard

DRY GOODS

  • 4 oz pumpkin puree
  • 1 15-ounce can black beans
  • 1 4-ounce can green chiles
  • 32 oz broth*
  • 10 lasagna noodles
  • vegan beef bouillon**
  • 2 squares ramen noodles
  • sesame seeds
  • 2 tbsp taco seasoning
  • 3 large wraps
  • 1 cup orzo
  • 1/2 cup tahini
  • 1/4 cup pumpkin seeds

PRODUCE

  • 2 heads garlic
  • 2 shallots
  • fresh sage
  • fresh basil
  • fresh rosemary
  • 3 lemons
  • 1 lime
  • parsley
  • cilantro
  • 1 cup white mushrooms
  • 2 cups bok choy
  • 1 bell pepper
  • 1 red onion
  • 1 jalapeño
  • 1/2 head cauliflower
  • 4 carrots
  • 5 cups arugula
  • 1 tsp ginger
  • 2 cups kale
  • 1/4 purple cabbage
  • 1 avocado
  • 1 lb potatoes

REFRIGERATOR/FREEZER

  • 10 oz vegan cream cheese
  • vegan butter
  • 15 oz non-dairy milk
  • 8 oz vegan ricotta***
  • 1/4 cup corn
  • 8 oz frozen spinach
  • 1/4 cup plain hummus
  • 1/4 cup vegan pesto

Notes

*I used vegan chicken broth. You can get this at Whole Foods or online, here. You can also swap it for your favorite broth.
**You can get this at Whole Foods or online here.
***You can buy this pre-made or make my Tofu Ricotta Recipe.