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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 #18

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Ingredients

PANTRY STAPLES

DRY GOODS

  • red wine vinegar
  • lemon pepper
  • 1 cup dry orzo
  • 8 oz dry linguine
  • 16 oz gnocchi
  • 6 oz grilled artichoke hearts in oil
  • 3 oz chipotles in adobo
  • 1/2 cup chunky salsa
  • 1/4 cup roasted pine nuts
  • 4 wraps or pita bread
  • 1/4 cup pepperoncini peppers

PRODUCE

  • 2 medium zucchini
  • 10 oz cherry tomatoes
  • 1 head garlic
  • 1 cup baby spinach
  • 3 cups arugula
  • 1/2 head cauliflower
  • 1 red onion
  • 1 bunch green onions
  • 1 jalapeño
  • 1/2 lime
  • 2 lemons
  • 1 bunch cilantro
  • fresh basil
  • 1 tomato
  • 1/2 cup matchstick carrots
  • 1/2 cup microgreens or sprouts

REFRIGERATOR/FREEZER

  • 16 oz pre-made pizza dough
  • vegan ranch
  • vegan mayo
  • 8 oz vegan ricotta
  • 1/2 cup non-dairy milk
  • vegan parmesan
  • 1/2 cup frozen spinach
  • 1/2 cup hummus
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.