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Weekly Vegan Dinner Plan #37 - 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 #37

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 8 oz dry spaghetti
  • Better than Bouillon No Beef Flavor*
  • 1/2 cup chunky salsa
  • 4 oz pepperoncini peppers
  • 4 wraps
  • 4 everything bagels
  • 4 naan flatbreads
  • 1/4 cup sun-dried tomatoes packed in oil

PRODUCE

  • 6 garlic cloves
  • parsley
  • 1/2 inch ginger
  • 2 carrots
  • 2 stalks celery
  • 1 jalapeño
  • 1 yellow onion
  • 1 red onion
  • 1/2 head green cabbage
  • 1 zucchini
  • 3 tomatoes
  • 1/2 cup matchstick carrots
  • 1 cup baby spinach
  • 1/2 cup microgreens
  • 2 radishes
  • 4 avocados
  • 3 cups arugula

REFRIGERATOR/FREEZER

  • 1/4 cup vegan butter
  • 1/3 cup vegan parmesan
  • 1/2 cup hummus
  • 8 oz vegan cream cheese

Notes

*You can get 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.