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Weekly Vegan Dinner Plan #36 - 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 #36

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Ingredients

PANTRY STAPLES

  • olive oil
  • yellow mustard
  • agave
  • salt & pepper
  • chili powder
  • dried oregano
  • ground ginger
  • red pepper flakes
  • tamari or soy sauce
  • sriracha
  • red wine vinegar

DRY GOODS

  • 1/4 cup pumpkin seeds
  • 8 oz linguine
  • 1 cup orzo
  • 1/2 cup sun dried tomatoes packed in oil
  • 1/3 cup artichoke hearts
  • 1/2 cup peanut butter
  • 28 oz can diced tomatoes
  • 28 oz can crushed tomatoes
  • 6 oz can tomato paste
  • 15 oz can black beans
  • tabasco or other hot sauce
  • white wine optional

PRODUCE

  • 1 large lemon
  • 1 tsp ginger
  • 3 heads garlic
  • 2 cups kale
  • 1/4 cup purple cabbage
  • 1 cup arugula
  • 6 cups baby spinach
  • 1 red onion
  • 1 yellow onion
  • 1 avocado
  • 1 lb potatoes
  • 2 tbsp fresh herbs basil, mint, parsley or thyme
  • 1 jalapeño
  • 1 sweet potato
  • 1 cup shredded cabbage
  • 3 green onions
  • 2 bell peppers
  • 10 oz cherry tomatoes

REFRIGERATOR/FREEZER

  • 1/4 cup pesto
  • 1 cup hummus
  • 1/2 cup frozen edamame
  • 16 oz pre-made pizza dough
  • 8 oz vegan ricotta
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