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Weekly Vegan Dinner Plan #67 - 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 #67

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Ingredients

PANTRY STAPLES

DRY GOODS

  • sesame oil
  • 6 oz noodles - spaghetti, soba or chow mein
  • 1/2 cup tahini
  • 3 cups lentils cooked
  • 1 cup brown rice cooked
  • 1 cup BBQ sauce
  • 2 15-ounce cans black beans
  • 4 large flour tortillas
  • 8 oz rice noodles
  • agave
  • chopped cashews
  • 1/3 cup artichoke hearts
  • 1/4 cup sun-dried tomatoes
  • splash of white wine optional
  • 10 slider buns

PRODUCE

  • 2 heads garlic
  • 1 bunch green onions
  • 1 bell pepper
  • 1 cup shredded carrots
  • 1 cup green cabbage
  • 1 lemon
  • 1 lime
  • 2 cups pre-made cabbage slaw
  • 3 avocados
  • 1 bunch cilantro
  • 1/2 inch ginger
  • 10 oz cherry tomatoes
  • 2 cups baby spinach
  • 1 russet potato
  • 1 red onion
  • 10 large basil leaves
  • 1 plum tomato

REFRIGERATOR/FREEZER

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