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Weekly Vegan Dinner Plan #55 - 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 #55

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 2 cups rice cooked
  • 2.5 cups lentils cooked
  • 1 cup pearl couscous
  • 8 oz linguine
  • 4 tbsp taco seasoning
  • 1 15-ounce can black beans
  • 1 15-ounce can refried beans
  • 1 15-ounce can chickpeas
  • 8 taco-sized flour tortillas
  • Better Than Bouillon No Chicken Base*
  • Better Than Bouillon No Beef Base**
  • 1/4 cup sun-dried tomatoes packed in oil

PRODUCE

  • 2 russet potatoes
  • 1 lb small potatoes yellow, purple or red
  • 4 cups spinach
  • 1 cup cherry tomatoes
  • 1 red onion
  • 1 yellow onion
  • 1-2 chipotle peppers in adobo
  • 3 avocados
  • 2 bunches cilantro
  • 2 heads garlic
  • 5 large basil leaves
  • 3 jalapeños
  • 3 lemons
  • 2 limes
  • 1 bell pepper
  • 2 cups lettuce
  • 1 tbsp fresh ginger
  • 2 carrots
  • 2 stalks celery
  • fresh rosemary
  • fresh thyme
  • 8-12 stalks asparagues
  • 1/4 cup peas
  • 1/2 cup arugula

REFRIGERATOR/FREEZER

  • 16 oz pre-made pizza dough
  • vegan butter
  • 8 oz vegan ricotta
  • 1/2 cup non-dairy milk
  • 1/2 cup frozen spinach
  • vegan parmesan
  • 1/2 cup vegan mayo
  • 10 oz vegan chicken strips un-breaded
  • 1/4 cup vegan pesto

Notes

*You can get this at Whole Foods or online here.
**You can get this at Whole Foods or online here.
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