Go Back
Weekly Vegan Dinner Plan #129 - 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 #129

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

  • 12 oz bow tie pasta
  • 1 12-ounce jar roasted red peppers
  • 1/4 cup broth
  • Better Than Bouillon No Chicken Base*
  • Better Than Bouillon No Beef Base**
  • 1 15-ounce can black beans
  • 4-8 medium flour tortillas
  • 1/2 tbsp fennel seeds
  • 4 sandwich rolls
  • 2 squares ramen
  • sesame seeds

PRODUCE

  • 1 shallot
  • 2 heads garlic
  • 4 cups kale
  • 2 cups spinach
  • fresh basil
  • 1 lemon
  • 1 lime
  • 1 head romaine
  • 1 large tomato
  • 2 red onions
  • 1 yellow onion
  • 3 avocados
  • 1 bunch cilantro
  • 3 jalapeños
  • 5 small russet potatoes
  • microgreens
  • 1 bunch green onions
  • 1 cup mushrooms
  • 2 cups bok choy

REFRIGERATOR/FREEZER

  • 4 oz vegan pesto
  • 3/4 cup non-dairy half & half
  • 1 cup non-dairy milk
  • 5 vegan chicken strips
  • 1/2 cup corn
  • 8 oz vegan cream cheese
  • vegan butter
  • salad dressing***
  • 8 oz vegan sausage
  • 1 14-ounce package firm tofu
  • vegan mayo

Notes

*You can get it at Whole Foods or online here.
**You can get this at Whole Foods or online here.
***I used my Creamy Avocado Dressing. Get the recipe here.