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Weekly Vegan Dinner Plan #58 - 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 #58

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Ingredients

PANTRY STAPLES

  • olive oil
  • salt & pepper
  • red pepper flakes
  • garlic salt
  • garlic powder
  • yellow mustard
  • oregano
  • cumin
  • cornmeal
  • tabasco

DRY GOODS

  • 4 15-ounce cans chickpeas
  • 4 large tortillas
  • 8 oz rigatoni
  • 8 oz spaghetti
  • 1 packet taco seasoning
  • 8 corn tortillas
  • 1/4 cup sun-dried tomatoes, packed in oil
  • 1/2 cup BBQ sauce

PRODUCE

  • 1 avocado
  • 1 red onion
  • 2 jalapeños
  • 1 cup spinach
  • 2 heads garlic
  • 1 large yellow squash
  • 12 large basil leaves
  • 1 cup arugula
  • 1 lemon
  • 1 lime
  • 1 cup shredded lettuce
  • 1 cup purple cabbage
  • 1 cup cherry tomatoes
  • 1 bunch cilantro
  • radish slices, serrano peppers, cilantro, lime wedges for topping optional

REFRIGERATOR/FREEZER

  • vegan mayo
  • vegan butter
  • 8 oz frozen spinach
  • 1/2 cup hummus
  • 8 oz vegan cream cheese
  • 16 oz pre-made pizza dough
  • 10 oz vegan chicken strips
  • vegan ranch
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.