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Weekly Vegan Dinner Plan #66 - 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 #66

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1 lb bow tie pasta dry
  • 8 oz spaghetti dry
  • 1.5 cups sun-dried tomatoes packed in oil
  • 1/3 cup walnuts
  • 1 loaf sourdough bread
  • 8 oz jar roasted red peppers
  • 4 tbsp taco seasoning
  • 2 cups brown rice cooked
  • 1 15-ounce can black beans
  • 1 4-ounce can green chilis
  • 3/4 cup salsa
  • 3 oz chipotles in adobo

PRODUCE

  • 2 shallots
  • 1 cups spring peas
  • 4 cups fresh basil
  • 2 heads garlic
  • 1 lemon
  • 1 eggplant
  • 3 cups arugula
  • 1 head cauliflower
  • 1 red bell pepper
  • 2 red onions
  • 3 jalapeños
  • 2 bunches cilantro
  • 5 cups leafy greens
  • 1 avocado
  • 2 limes
  • green onion
  • 6 oz cherry tomatoes
  • 1 cup kale

REFRIGERATOR/FREEZER

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