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Weekly Vegan Dinner Plan #34 - 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 #34

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 8 oz rigatoni
  • 16 oz macaroni
  • 8 oz rice noodles
  • 2 large flour tortillas
  • 8 medium flour tortillas or 4 large
  • pickle juice
  • 1/2 cup refried beans
  • 2 cups black beans
  • chopped cashews

PRODUCE

  • 1 large yellow squash
  • 3 heads garlic
  • 1 bunch basil
  • 1 bunch parsley
  • 1 bunch cilantro
  • 1 cup arugula
  • 1 lemon
  • 2 bell peppers
  • 2 stalks celery
  • 2 red onions
  • 3 jalapeños
  • 3 avocados
  • 1 head romaine
  • 1 large tomato
  • 1/2 cup corn
  • 1/2 inch ginger
  • 3 green onions

REFRIGERATOR/FREEZER

  • 3 tbsp vegan butter
  • 1 cup vegan mayo
  • 5 vegan chicken strips
  • salad dressing for taco salad
  • 8 oz vegan cream cheese
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.