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Weekly Vegan Dinner Plan #28 - 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 #vegan #mealprep

Weekly Vegan Dinner Plan #28

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 9 lasagna noodles
  • 9 oz soba noodles
  • 15 oz can diced tomatoes
  • 15 oz can white beans
  • 15 oz can chickpeas
  • 25 oz jar marinara sauce
  • 1-2 cups cooked white rice
  • 4 large flour tortillas
  • chili sesame oil
  • 1/4 cup sun-dried tomatoes

PRODUCE

  • 1 bunch fresh parsley
  • 2 bunches cilantro
  • 2 heads garlic
  • 3 lemons
  • 2 cups kale
  • 4 cups mixed greens
  • 1/2 cup arugula
  • 2 red onions
  • 3 jalapeños
  • 2 avocados
  • 5 large basil leaves
  • 1/2 block firm tofu
  • 3 stalks celery
  • 2 large carrots
  • 3 green onions
  • 2 ears corn
  • 12 oz mixed cherry tomatoes
  • 8-12 stalks asparagus
  • 1/4 cup peas

REFRIGERATOR/FREEZER

  • 8 oz vegan ricotta
  • 1/4 cup vegan parmesan
  • 3/4 cup non-dairy milk unsweetened
  • 8 oz frozen spinach
  • 16 oz pre-made pizza dough
  • 1/4 cup vegan pesto
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