Go Back
Weekly Vegan Dinner Plan #118 - 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
Print

Weekly Vegan Dinner Plan #118

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

DRY GOODS

  • 2 cups broth*
  • 1/4 cup pumpkin puree
  • 1 lb pasta shells
  • 1/2 cup BBQ sauce
  • 8 flour taco-sized tortillas
  • 1/2 cup wild rice dry
  • 1/2 cup tahini
  • 2 28-ounce cans crushed tomatoes
  • 2 cups ciabatta

PRODUCE

  • 1 head cauliflower
  • 2 shallots
  • 2 heads garlic
  • 8 sage leaves
  • 2 lemons
  • 1 avocado
  • 2 jalapeños
  • 1 bunch cilantro
  • 1 cup purple cabbage
  • 1 cup green cabbage
  • romaine
  • 1 lb fingerling potatoes
  • 3 cups kale
  • 1 cup arugula
  • 10 oz cherry tomatoes
  • 1 red onion
  • 2 yellow onions
  • 2 cups basil
  • 2 cups butternut squash
  • fresh thyme

REFRIGERATOR/FREEZER

  • vegan butter
  • 1/2 cup non-dairy milk unsweetened
  • 8 oz tempeh
  • 1 cup corn
  • vegan ranch
  • 3/4 cup vegan pesto
  • 1 16-ounce package pre-made pizza dough
  • 8 oz vegan sausage
  • 8 oz vegan cream cheese

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.