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Weekly Vegan Dinner Plan #70 - 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 #70

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1 packet taco seasoning
  • chipotle peppers in adobo
  • 1/2 cup salsa
  • 1 15-ounce can black beans
  • 1.5 cups cooked brown rice
  • 1 cup quinoa dry
  • 1/2 cup jarred artichoke hearts
  • 1/4 cup sun-dried tomatoes
  • red wine vinegar
  • 1/4 cup tahini
  • 1 cup buffalo sauce
  • 16 oz package gnocchi
  • 8 oz white wine
  • 1 tsp Better Than Bouillon No Chicken Base*
  • veggie broth
  • pine nuts

PRODUCE

  • 1 red onion
  • 1 bell pepper
  • 1 jalapeño
  • 2 large zucchini
  • 2 heads garlic
  • 10 oz cherry tomatoes
  • 1 bunch cilantro
  • 2 limes
  • fresh basil
  • 1 head red leaf lettuce
  • 3 avocados
  • 4 lemons
  • chives
  • dill
  • 1 head cauliflower
  • 3 cups kale
  • 2 shallots
  • 8 broccolini spears

REFRIGERATOR/FREEZER

  • 4 oz hummus
  • vegan parmesan
  • vegan butter
  • 12 oz non-dairy milk unsweetened
  • 16 oz pre-made pizza dough
  • 8 oz vegan cream cheese

Notes

*You can buy this 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.