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Weekly Vegan Dinner Plan #45 - 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 #45

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 3/4 cup jarred artichoke hearts
  • 1/2 cup sun-dried tomatoes
  • 15 oz can white beans
  • 1/3 cup chickpeas
  • 2 pitas

PRODUCE

  • 1/2 cup fresh basil
  • 3 lemons
  • 1 head garlic
  • 2 large zucchini
  • 10 oz cherry tomatoes
  • 1/4 red onion
  • 1/4 yellow onion
  • 3 cups arugula
  • 3 cups romaine
  • 1 green bell pepper
  • 1 red bell pepper
  • 1/4 cup peperoncini peppers
  • 1 tomato
  • 8-12 stalks asparagus
  • 1/4 cup peas

REFRIGERATOR/FREEZER

  • 1 package wonton wrappers
  • 8 oz frozen spinach
  • 1 cup pesto
  • 2 packages firm tofu
  • vegan parmesan
  • 4 oz hummus
  • 1 tbsp white miso
  • 16 oz pre-made pizza dough
  • vegan mayo
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.