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Weekly Vegan Dinner Plan #57 - 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 #57

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 4 naan flatbreads
  • 8 oz sun-dried tomatoes packed in oil
  • 1/4 cup pumpkin seeds
  • 4 everything bagels
  • cajun seasoning
  • 12 large pasta shells
  • Better Than Bouillon No Chicken Base*
  • 1/4 cup tahini
  • rice wine vinegar
  • 8 oz rice noodles

PRODUCE

  • 5 avocados
  • 4 cups arugula
  • 2 cups kale
  • 2 lemons
  • 2 tsp ginger
  • 3 heads garlic
  • 1/4 purple cabbage
  • 1 red onion
  • 1 lb potatoes
  • 2 tbsb fresh herbs mint, basil, parsley or thyme
  • 2 large tomatoes
  • 2 radishes
  • microgreens or sprouts
  • 4 large basil leaves
  • 1 bunch flat leaf parsley
  • 1 bunch cilantro
  • 1 shallot
  • 2 heads cauliflower
  • 2 bell peppers
  • 1 large carrot
  • 2 cups spinach
  • green onions

REFRIGERATOR/FREEZER

  • 8 oz vegan cream cheese
  • 1/4 cup vegan pesto
  • 14 oz firm tofu
  • 8 oz frozen spinach
  • vegan butter
  • 1/2 cup non-dairy milk unsweetened
  • vegan parmesan

Notes

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