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Weekly Vegan Dinner Plan #30 - 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

Weekly Vegan Dinner Plan #30

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 8 oz linguine
  • 15 oz can artichoke hearts
  • 2 15 oz cans black beans
  • 6 oz can chipotles in adobo
  • 1 cup chunky salsa
  • 2 cups white rice
  • 4 large flour tortillas
  • 1/2 cup tortilla chip strips
  • 1/4 cup peperoncini peppers
  • 3/4 cup buffalo sauce

PRODUCE

  • 1 head garlic
  • 1 jalapeño
  • 1 red onion
  • 1 yellow onion
  • 2 green onions
  • 1 lime
  • 4 avocados
  • 1 bunch cilantro
  • 7 cups romaine
  • 1 lemon
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 tomato
  • 1/2 head cauliflower
  • fresh basil optional

REFRIGERATOR/FREEZER

  • vegan butter
  • 8 oz frozen spinach
  • 8 oz vegan cream cheese
  • 2 packages firm tofu
  • 1 cup frozen corn
  • 1/2 cup vegan ranch
  • white miso
  • 16 oz pre-made pizza dough
  • vegan parmesan optional
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