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Weekly Vegan Dinner Plan #50 - 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 #50

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Ingredients

PANTRY STAPLES

  • olive oil
  • salt & pepper
  • red wine vinegar
  • apple cider vinegar
  • oregano
  • cumin
  • red pepper flakes
  • garlic salt
  • yellow mustard
  • tabasco

DRY GOODS

  • 1/3 cup artichoke hearts
  • 1/4 cup sun-dried tomatoes
  • 2 packets taco seasoning
  • 1 15-ounce can black beans
  • 3 15-ounce cans chickpeas
  • 1 4-ounce can green chilis
  • 1/4 cup salsa
  • 8 corn tortillas
  • 2 cups vegan broth
  • 1 lb spaghetti
  • 4 slices bread
  • white wine optional

PRODUCE

  • 2 heads garlic
  • 10 oz cherry tomatoes
  • 2 cups baby spinach
  • 2 cups cauliflower
  • 1 red bell pepper
  • 2 red onions
  • 3 jalapeños
  • 1 bunch cilantro
  • 5 basil leaves
  • 5 cups leafy greens
  • 2 avocados
  • 2 limes
  • 1 cup shredded lettuce
  • 1 cup purple cabbage
  • 2 tbsp sage leaves
  • 1 yellow onion
  • 1 medium butternut squash
  • radish slices, serrano peppers, cilantro, lime wedges optional toppings

REFRIGERATOR/FREEZER

  • 16 oz pre-made pizza dough
  • 8 oz vegan ricotta
  • 2 cups cooked brown rice
  • 1 cup frozen corn
  • 8 oz vegan cream cheese
  • vegan mayo
  • vegan butter
  • vegan parmesan
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.