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Weekly Vegan Dinner Plan #61 - 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 #61

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 8 oz medium-sized pasta dry
  • 3/4 lb spaghetti dry
  • 16 oz package gnocchi
  • 1 15-ounce can fire roasted tomatoes
  • 1 15-ounce can chickpeas
  • 1 tsp taco seasoning
  • 1/4 cup salsa
  • 1 15-ounce can refried beans
  • 2 cups brown rice
  • 1/3 cup walnuts
  • 4 naan flatbreads
  • sliced almonds
  • 2 cups vegan beef broth*

PRODUCE

  • 1 yellow onion
  • 8 cloves garlic
  • 4 cups basil
  • parsley
  • 2 cups pre-made slaw
  • 2 jalapeños
  • cilantro
  • 1 lime
  • 5 lemons
  • 1.5 cups broccoli florets
  • 1 shallot
  • 1 zucchini

REFRIGERATOR/FREEZER

  • 8 oz vegan sausage
  • 8 oz vegan cream cheese
  • vegan mayo
  • vegan butter
  • 1/4 cup pre-made vegan pesto
  • 1/2 cup non-dairy milk
  • vegan parmesan
  • 28 oz firm tofu

Notes

*You can get beef-less bouillon 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.