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Weekly Vegan Dinner Plan #75 - 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 #75

5 from 2 ratings
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Ingredients

PANTRY STAPLES

  • flour
  • olive oil
  • salt & pepper
  • cumin
  • Italian seasoning
  • red pepper flakes
  • paprika
  • chili powder
  • red wine vinegar
  • yellow mustard
  • oregano
  • garlic salt
  • sesame oil
  • low sodium soy sauce
  • sriracha

DRY GOODS

  • bread crumbs
  • 8 flour tortillas taco-sized
  • 2 15-ounce cans pinto beans
  • 1 15-ounce can diced fire roasted tomatoes
  • 1 cup salsa
  • Better Than Bouillon No Beef Base*
  • Better Than Bouillon No Chicken Base**
  • 8 oz medium-sized pasta dry
  • 1/2 cup tahini
  • 1/2 cup peanut butter
  • 4 whole wheat wraps

PRODUCE

  • 5 jalapeños
  • 2 habaneros
  • 1 shallot
  • 2 bunches cilantro
  • 1 white onion
  • 1 yellow onion
  • 1 red onion
  • 2 green onions
  • 1 lime
  • 2 lemons
  • 2 avocados
  • 4 cloves garlic
  • basil or parsley for topping
  • 1 lb yellow potatoes
  • 1 green bell pepper
  • 4 cups kale
  • 1/2 inch ginger
  • 1 cup spinach
  • 8 small sweet peppers
  • 1/2 cup broccoli slaw

REFRIGERATOR/FREEZER

  • 16 oz pre-made pizza dough
  • 16 oz vegan cream cheese
  • 8 oz vegan sausage

Notes

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