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Weekly Vegan Dinner Plan #49 - 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 #49

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 8 oz fettuccine dry
  • 8 oz spaghetti dry
  • 1/4 cup sun-dried tomatoes, packed in oil
  • 2 15-ounce cans chickpeas
  • 1 15-ounce can black beans
  • 1 15-ounce can refried beans
  • 1/4 cup salsa
  • 3 cups brown rice cooked
  • 3/4 cup buffalo sauce
  • 8 taco-sized flour tortillas
  • 10 slider buns

PRODUCE

  • 4 cups basil
  • 1/2 cup sliced almonds unsalted
  • 8 cloves garlic
  • 8 stalks asparagus
  • 1 lemon
  • 3 limes
  • 1 cup cherry tomatoes
  • 2 cups pre-made slaw
  • 2 bunches cilantro
  • 3 jalapeños
  • 1/2 head cauliflower
  • 1 head romaine
  • 2 avocados
  • 1 russet potato
  • 1 red onion
  • 1 pium tomato
  • spinach or greens of choice

REFRIGERATOR/FREEZER

  • 1/2 cup vegan parmesan
  • vegan mayo
  • vegan ranch
  • 8 oz frozen spinach
  • 1/2 cup hummus
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