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Weekly Vegan Dinner Plan #39 - 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 #39

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Ingredients

PANTRY STAPLES

  • olive oil
  • dried oregano
  • salt & pepper
  • red pepper flakes
  • paprika
  • chili powder
  • garlic salt
  • cumin
  • ground ginger
  • red wine vinegar
  • yellow mustard
  • soy sauce
  • sriracha

DRY GOODS

  • balsamic glaze
  • 2 15 oz cans black beans
  • 1/2 cup tahini
  • 15 oz can red enchilada sauce
  • 8 corn tortillas
  • 8 cups vegan beef broth*

PRODUCE

  • 1/2 eggplant
  • 16 oz cherry tomatoes
  • 2 heads garlic
  • chives
  • 1 bunch cilantro
  • 4 cups romaine
  • 4 cups kale
  • 3 bell peppers
  • 3 red onions
  • 1 yellow onion
  • 2 avocados
  • 1 lb yellow potatoes
  • 1 russet potato
  • 1 jalapeño
  • 2 lemons
  • 1 bundle bok choy
  • 2 cups white mushrooms
  • green onions

REFRIGERATOR/FREEZER

  • 8 oz pre-made pizza dough
  • 1/2 cup hummus
  • vegan ranch
  • 1 cup frozen corn
  • white miso
  • 1 package firm tofu
  • 1 package shirataki fettuccine noodles

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.