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5 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 #vegan #mealprep

Weekly Vegan Dinner Plan #16

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Ingredients

PANTRY STAPLES

  • olive oil
  • red wine vinegar
  • corn meal
  • garlic salt
  • oregano
  • cumin
  • red pepper flakes
  • salt & pepper

DRY GOODS

  • vegetable broth
  • pine nuts
  • 4 oz jarred artichoke hearts
  • 1/4 cup sun-dried tomatoes packed in oil
  • 8 flour tortillas taco-sized
  • 2 cans pinto beans
  • 1 can black beans
  • 1 cup quinoa
  • Better Than Bouillon No Chicken Base*
  • 1 can rotel tomatoes & green chilies
  • 8 oz dry spaghetti

PRODUCE

  • 3 heads garlic
  • 1-2 shallots
  • 1 red onion
  • 1 yellow onion
  • 1 white onion
  • 5-8 broccolini spears
  • 2 lemons
  • 1 lime
  • fresh basil
  • 2 zucchini
  • 10 oz cherry tomatoes
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1-2 avocados
  • 2 jalapeños
  • 3 large bell peppers

REFRIGERATOR/FREEZER

  • 16 oz pre-made pizza dough
  • 16 oz vegan cream cheese
  • 4 oz plain hummus
  • vegan parmesan
  • vegan butter
  • 1/2 cup frozen corn

Notes

*You can find this at Whole Foods or online here.
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