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Weekly Vegan Dinner Plan #41 - 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 #41

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Ingredients

PANTRY STAPLES

  • olive oil
  • yellow mustard
  • garlic salt
  • red pepper flakes
  • salt & pepper
  • tabasco
  • corn meal
  • flour
  • soy sauce
  • sriracha
  • rice wine vinegar
  • agave
  • sesame oil
  • Italian seasoning
  • sugar

DRY GOODS

  • 15 oz can chickpeas
  • 2 large tortillas
  • vegetable broth
  • 1/4 cup tahini
  • ginger paste
  • 8 oz rice noodles
  • 8 oz pasta of choice
  • sesame seeds
  • bay leaves
  • 12 oz red wine
  • 8 cups vegan beef broth*
  • 1 baguette
  • 2 28 oz cans whole peeled tomatoes
  • pine nuts optional

PRODUCE

  • 1 avocado
  • 1 red onion
  • 5 yellow onions
  • 2 green onions
  • 1 jalapeño
  • 4 cups spinach
  • 2 shallots
  • 2 heads garlic
  • 5-8 broccolini spears
  • 1 lemon
  • 2 bell peppers
  • 4 large carrots
  • 1 bunch cilantro
  • 4 fresh thyme sprigs
  • basil optional

REFRIGERATOR/FREEZER

  • 16 oz pre-made pizza dough
  • 2 tbsp vegan mayo
  • 16 oz vegan cream cheese
  • 4 tbsp vegan butter

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.