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Weekly Vegan Dinner Plan #126 - 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 #126

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

  • 1/3 cup artichoke hearts
  • 1/4 cup sun-dried tomatoes
  • 8 oz soba noodles
  • 8 -12 rice paper wrappers
  • 1/2 cup peanut butter
  • 1/4 cup pumpkin seeds
  • 1 cup white rice dry
  • 2 cups broth*
  • 1 4-ounce can green chiles
  • 2 tbsp taco seasoning
  • 8 -12 corn tortillas
  • 1 15-ounce can vegan refried beans
  • 1 small can chipotle peppers in adobo

PRODUCE

  • 3 heads garlic
  • 20 oz cherry tomatoes
  • 1 cup baby spinach
  • 2 heads romaine
  • 1 head purple cabbage
  • 8 small sweet peppers
  • 1 bunch cilantro
  • 1 bunch parsley
  • fresh chives
  • fresh dill
  • fresh basil
  • 1 inch ginger
  • 2 jalapeños
  • 1 lemon
  • 1 lime
  • 2 cups kale
  • 1 cup arugula
  • 1 red onion
  • 4 avocados
  • 2 lbs potatoes
  • 1 bell pepper

REFRIGERATOR/FREEZER

  • 1 16-ounce package pre-made pizza dough
  • 8 oz vegan ricotta**
  • 1/4 cup vegan pesto
  • vegan mayo
  • 8 oz tempeh
  • 2 cups frozen corn
  • white wine optional

Notes

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