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Weekly Vegan Dinner Plan #79 - 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 #79

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Ingredients

PANTRY STAPLES

  • olive oil
  • salt & pepper
  • red pepper flakes
  • smoked paprika
  • oregano
  • cumin
  • hot sauce
  • corn meal

DRY GOODS

  • 1/3 cup walnuts
  • 8 lasagna noodles
  • 2 tbsp taco seasoning
  • 1 can chipotles in adobo
  • 8 taco-sized flour tortillas
  • 4 large flour tortillas
  • 1 16-ounce jar marinara
  • 1 15-ounce can fire roasted tomatoes
  • 1/2 cup enchilada sauce
  • 1 15-ounce can red kidney beans
  • 1 15-ounce can white beans
  • 1 cup vegan beef broth*
  • white rice
  • 1/2 cup chunky salsa

PRODUCE

  • 1 cup arugula
  • 2 cups fresh basil
  • 2 heads garlic
  • 3 lemons
  • 1 shallot
  • 2 cups baby spinach
  • 2 cups butternut squash
  • 5 red onions
  • 4 limes
  • 3 bunches cilantro
  • 1 cup red cabbage
  • 1 cup romaine
  • 3 avocados
  • 1 red bell pepper
  • 2 cups kale
  • 4 jalapeños
  • 1/2 head cauliflower
  • green onions
  • parsley optional

REFRIGERATOR/FREEZER

  • 16 oz pre-made pizza dough
  • 8 oz vegan sausage
  • vegan parm
  • 14 oz firm tofu
  • vegan mayo
  • 2.5 cups cooked lentils
  • vegan ranch
  • 8 oz vegan cream cheese

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.