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Weekly Vegan Dinner Plan #133 - 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 #133

Weekly Vegan Dinner Plan #133 - 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

  • 8 oz fettuccine
  • 1 12-ounce jar roasted red peppers
  • 2 tbsp taco seasoning
  • 8 taco-sized tortillas flour or corn
  • 8 corn tortillas
  • 1/4 cup sun-dried tomatoes packed in oil
  • white pepper
  • rice for serving with bang bang tofu
  • sesame seeds
  • 1 15-ounce can pinto beans
  • 1 15-ounce can green enchilada sauce

PRODUCE

  • 6 cloves garlic
  • 1 yellow onion
  • 1 red onion
  • 1 bunch green onions
  • fresh basil
  • fresh thyme
  • 2 cups butternut squash
  • 2 cups shaved brussels sprouts
  • 2 shallots
  • 4 limes
  • 4 avocados
  • 1 bunch cilantro
  • 4 shitake mushrooms
  • arugula
  • 1 poblano pepper
  • 1 jalapeño

REFRIGERATOR/FREEZER

  • vegan butter
  • 12 oz vegan cream cheese
  • 1 16-ounce package pizza dough
  • 3 tbsp vegan creamer unsweetened
  • 1 package extra firm tofu
  • vegan mayo
  • 8 oz plain vegan yogurt