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Weekly Vegan Dinner Plan #56 - 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 #56

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1 cup walnuts
  • 3/4 lb spaghetti
  • 6-8 lasagna noodles
  • 1 26-ounce jar marinara sauce
  • 1 loaf sourdough
  • 1 8-ounce jar roasted red peppers
  • 4 tbsp taco seasoning
  • 2 cups brown rice
  • 1 15-ounce can black beans
  • 1 4-ounce can green chilis
  • salsa
  • 1/2 cup BBQ sauce

PRODUCE

  • 1.5 cups broccoli florets
  • 4 cups basil
  • 2 heads garlic
  • 5 lemons
  • 2 shallots
  • 1 bunch parsley
  • 1 bunch cilantro
  • 2 cups baby spinach
  • 4 cups arugula
  • 5 cups salad greens
  • 1 eggplant
  • 1 head cauliflower
  • 1 red onion
  • 1 white onion
  • 1 bell pepper
  • 1 jalapeño
  • 1 avocado
  • 1 lime

REFRIGERATOR/FREEZER

  • 16 ounces pre-made pizza dough
  • vegan butter
  • vegan parmesan
  • 2 14-ounce containers firm tofu
  • 8 oz vegan sausage
  • 3/4 cup vegan mayo
  • 1 cup frozen corn
  • vegan ranch optional
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