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Weekly Vegan Dinner Plan #51 - 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 #51

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Ingredients

PANTRY STAPLES

DRY GOODS

  • buffalo sauce
  • 1 cup white rice uncooked
  • 1 15-ounce can cannellini beans
  • 2 15-ounce cans pinto beans
  • 1/2 cup BBQ sauce
  • 8 oz fettuccine
  • 12 oz jar roasted red peppers
  • 8 taco-sized flour tortillas
  • 1 cup salsa
  • 1/2 tsp Better Than Bouillon No Chicken Base*
  • 6 oz stir-fry noodles

PRODUCE

  • 1/2 head cauliflower
  • 1 red onion
  • 1 white onion
  • 1 yellow onion
  • 1 bunch green onions
  • 1 bunch cilantro
  • 2 bell peppers
  • 3 jalapeños
  • 4 cups spinach
  • 4 avocados
  • 1 head garlic
  • 5 basil leaves
  • 1 lime
  • 1 cup matchstick carrots
  • 1 cup green cabbage

REFRIGERATOR/FREEZER

  • 16 oz pre-made pizza dough
  • vegan ranch
  • vegan butter
  • 1/2 cup frozen corn

Notes

*You can find 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.