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Weekly Vegan Dinner Plan #31 - 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 #31

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 8 oz spaghetti dry
  • 6 oz sun-dried tomatoes, packed in oil
  • 8 flour tortillas, taco-sized
  • 4 naan flatbreads
  • 2 15 oz cans pinto beans
  • 1 cup black beans
  • 1 15 oz can chickpeas
  • Better Than Bouillon No Chicken Base*
  • 2 large tortillas or wraps of choice
  • 1/2 cup tahini
  • 7 oz can chipotle peppers in adobo
  • 1 cup salsa

PRODUCE

  • 3 cloves garlic
  • 2 tbsp shallot
  • 6 oz cherry tomatoes
  • 1 cup kale
  • 1 cup arugula
  • 2 cups spinach
  • 1 red onion
  • 1 white onion
  • 2 limes
  • 1 bunch cilantro
  • 5 avocados
  • 2 jalapeños
  • 1 large sweet potato

REFRIGERATOR/FREEZER

  • vegan parmesan
  • vegan mayo
  • 4 oz vegan cream cheese

Notes

*You can find this at Whole Foods or online, here.
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.