Go Back
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 #20

No ratings yet
Print Recipe Pin Recipe

Ingredients

PANTRY STAPLES

DRY GOODS

  • 4 ciabatta rolls
  • 1/2 cup pine nuts
  • 3/4 cup sun-dried tomatoes packed in oil
  • 12 oz jar roasted red peppers
  • 3 15 oz cans chickpeas
  • 15 oz can red kidney beans
  • 8 oz angel hair pasta dry
  • 1/2 tsp Better Than Bouillon No Chicken Base
  • 1 packet taco seasoning
  • 8 corn tortillas
  • 1/2 cup uncooked quinoa

PRODUCE

  • 2 heads garlic
  • 2 cups fresh basil
  • 1 tomato
  • 2 tbsp fresh rosemary
  • 1 cup arugula
  • 1 bunch asparagus
  • 3/4 cup peas
  • 1 lemon
  • 1 lime
  • 1 cup white mushrooms
  • 2 green onions
  • 1 red onion
  • 1 cup shredded lettuce
  • 4 cups baby spinach
  • 1 cup purple cabbage
  • 2 bunches cilantro
  • 2 jalapeños
  • 1 large sweet potato

REFRIGERATOR/FREEZER

  • 1/2 cup hummus
  • 1/2 block firm tofu
  • 16 oz pre-made pizza dough
  • 1/4 cup vegan pesto*
  • vegan butter
  • 8 oz vegan cream cheese
  • vegan parmesan

Notes

*Can be subbed with leftover cilantro pesto you will make on Monday.
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.