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Weekly Vegan Dinner Plan #77 - 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 #77

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1 15-ounce can chickpeas
  • 2 large flour tortillas
  • 9 oz soba noodles
  • chili sesame oil
  • Better Than Bouillon No Beef Flavor*
  • 8 oz bucatini
  • 4 oz sun-dried tomatoes packed in oil
  • 4 oz pumpkin puree

PRODUCE

  • 1 avocado
  • 1 red onion
  • 2 yellow onions
  • 1 bunch green onions
  • 1 jalapeño
  • spinach
  • 9 cloves garlic
  • 3 stalks celery
  • 2 large carrots
  • 1 bundle bok choy
  • 2 cups white mushrooms
  • 10 oz cherry tomatoes
  • fresh thyme
  • fresh sage
  • fresh basil
  • 2 cups butternut squash
  • 1 shallot

REFRIGERATOR/FREEZER

  • 16 oz pre-made pizza dough
  • vegan mayo
  • 2 blocks firm tofu
  • white miso
  • 1 package shirataki fettuccine noodles
  • 8 oz frozen spinach
  • 4 oz hummus
  • 8 oz vegan sausage
  • 8 oz vegan cream cheese

Notes

*You can get this at Whole Foods or online here.
**You can get this is the refrigerator section at the store or online here.
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