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Weekly Vegan Dinner Plan #73 - 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 #73

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 2 packets taco seasoning
  • Better Than Bouillon No Chicken Base*
  • 1 15-ounce can black beans
  • 1 15-ounce can red kidney beans
  • 2 15-ounce cans pinto beans
  • 1/2 cup chunky salsa
  • 8 oz rigatoni
  • 4 slices sourdough
  • 3/4 cup buffalo sauce

PRODUCE

  • 2 red onions
  • 1 jalapeño
  • 2 heads garlic
  • cilantro
  • 1 lime
  • 1 yellow squash
  • basil
  • 2 cups arugula
  • 2 lemons
  • 2 large tomatoes
  • 2 avocados
  • 1 bell pepper
  • 16 oz riced cauliflower
  • 1/2 head cauliflower
  • 2 green onions

REFRIGERATOR/FREEZER

  • 6 oz soyrizo
  • vegan butter
  • vegan mayo
  • 16 oz pre-made pizza dough
  • vegan ranch

Notes

*You can get 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.