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Weekly Vegan Dinner Plan #43 - 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 #43

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 8 oz linguine dry
  • 8 oz angel hair pasta dry
  • 4 15 oz cans artichoke hearts
  • 1 15 oz can black beans
  • 1 cup BBQ sauce
  • 6-8 slider buns
  • 1/4 cup sun-dried tomatoes packed in oil
  • 4 large flour tortillas
  • Better Than Bouillon No Chicken Base*
  • splash of white wine optional

PRODUCE

  • 2 heads garlic
  • 2 cups broccoli slaw
  • 10 oz cherry tomatoes
  • 5 cups baby spinach
  • 1 bell pepper
  • 1 red onion
  • 1 bunch green onions
  • 1/2 cup corn
  • 1 jalapeño
  • 1 bunch cilantro
  • 3 avocados
  • 1 cup white mushrooms
  • 5 large basil leaves
  • 1/4 cup chives
  • 1 lemon
  • limes optional

REFRIGERATOR/FREEZER

  • vegan butter
  • 8 oz frozen spinach
  • 8 oz vegan cream cheese
  • vegan parmesan
  • 1/3 cup vegan mayo
  • 16 oz pre-made pizza dough
  • 8 oz vegan ricotta

Notes

*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.