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Weekly Vegan Dinner Plan #120 - 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 #120

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

  • 6 oz marinated artichoke hearts
  • 2 large tortillas
  • 1 cup broth*
  • 1/2 cup white wine
  • 8 oz linguine
  • 4 everything bagels
  • 13 oz udon noodles
  • 3 tbsp black bean garlic sauce
  • sesame seeds
  • 1 tbsp vegan chicken bouillon**

PRODUCE

  • 8 cloves garlic
  • 3 cups spinach
  • 1 head cauliflower
  • 1 shallot
  • 1 lemon
  • 1 lime
  • 8 oz broccolini
  • fresh basil
  • 2 large tomatoes
  • 1 red onion
  • 2 yellow onions
  • 1 bunch green onions
  • 2 radishes
  • 2 avocados
  • 2 cups arugula
  • micro greens
  • 1/2 head cabbage
  • 1 carrot
  • 2 stalks celery
  • 2 russet potatoes
  • 1 jalapeño

REFRIGERATOR/FREEZER

  • 16 oz vegan cream cheese
  • vegan mayo
  • vegan butter
  • 12 oz non-dairy milk unsweetened
  • 8 oz vegan sausage
  • 8 oz beer

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.
**This is the same thing I use for the vegan chicken broth (linked above).