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Weekly Vegan Dinner Plan #68 - 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 #68

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1 tbsp taco seasoning
  • 1 4-ounce can green chiles
  • 1.5 cups green enchilada sauce
  • 8 tortillas flour or corn
  • 1/2 cup peanut butter
  • 6 oz soba noodles
  • 8 oz pasta dry
  • unsalted peanuts
  • 1 15-ounce can chickpeas
  • tabasco or other hot sauce
  • 2 large flour tortillas
  • 1/2 cup BBQ sauce
  • 1 15-ounce can fire roasted diced tomatoes
  • vegan beef bouillon*

PRODUCE

  • 2 green bell peppers
  • 2 red bell peppers
  • 2 red onions
  • 1 white onion
  • 1 yellow onion
  • 6 cloves garlic
  • 2 avocados
  • 2 bunches cilantro
  • 5 jalapeños
  • 1 lime
  • 1/2 inch fresh ginger
  • 1/2 purple cabbage
  • 1 carrot
  • 6 small sweet peppers
  • 1 green onion
  • 2 handfuls spinach
  • 1 cup kale
  • 1/2 head cauliflower

REFRIGERATOR/FREEZER

  • 16 oz pre-made pizza dough
  • 8 oz vegan cream cheese
  • vegan mayo
  • 8 oz soyrizo
  • vegan ranch optional

Notes

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