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Weekly Vegan Dinner Plan #130 - 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 #130

Weekly Vegan Dinner Plan #130 - 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

  • 3.5 cups broth*
  • 4 slices bread I used sourdough
  • 1/4 cup hoisin sauce
  • 1 8-ounce can water chestnuts
  • 8 oz penne
  • 1 15-ounce can black beans
  • cashews
  • pine nuts optional

PRODUCE

  • 2 lbs roma tomatoes
  • 1 lb cherry tomatoes
  • 1 large tomato
  • 2 yellow onions
  • 1 red onion
  • 1 bunch green onions
  • 3 carrots
  • 2 heads garlic
  • fresh thyme
  • fresh basil
  • parsley
  • cilantro
  • 1/2 inch ginger
  • 1 serrano pepper
  • 1 head butter lettuce
  • 2 limes
  • 2 lemons
  • 4 cups shaved brussels sprouts
  • 3 shallots
  • 1 jalapeño
  • 1 avocado
  • broccolini

REFRIGERATOR/FREEZER

  • 12 oz vegan cream cheese
  • 1 cup non-dairy milk unsweetened
  • 1/3 cup vegan pesto
  • vegan butter
  • 12 oz vegan beef crumbles
  • 2 cups frozen french fries
  • 1/4 cup corn
  • vegan ranch
  • 1 16-ounce package pizza dough

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.