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Weekly Vegan Dinner Plan #71 - 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 #71

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1 packet taco seasoning
  • pita bread
  • 4 large flour tortillas
  • 4 ciabatta rolls
  • 1/2 cup tahini
  • BBQ sauce
  • 1 15-ounce can black beans
  • 3 15-ounce cans chickpeas
  • 8 oz spaghetti dry
  • 1/4 cup sun-dried tomatoes, packed in oil
  • 8 corn tortillas

PRODUCE

  • 2 red onions
  • 2 pints cherry tomatoes
  • basil
  • 2 jalapeños
  • 2 bunches cilantro
  • 4 avocados
  • 3 tomatoes
  • 1 head lettuce
  • 2 lemons
  • 2 limes
  • 2 cups pre-made coleslaw
  • 5 cloves garlic
  • 1 cup purple cabbage
  • radish slices, serrano peppers, cilantro, lime wedges for topping tacos

REFRIGERATOR/FREEZER

  • 2 cups hummus
  • vegan pesto
  • 1 package tempeh bacon
  • vegan mayo
  • 3 cups cooked lentils
  • 8 oz frozen spinach
  • 8 oz vegan cream cheese
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.