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Weekly Vegan Dinner Plan #80 - 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 #80

5 from 3 ratings
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Ingredients

PANTRY STAPLES

DRY GOODS

  • better than bouillon no beef flavor*
  • 1/4 cup tahini
  • 1 15-ounce can cannellini beans
  • 1 15-ounce can refried beans
  • 1 15-ounce can black beans
  • 12 oz green enchilada sauce
  • quinoa
  • 10 corn tortillas
  • 4 naan flatbreads
  • 4 oz sun-dried tomatoes packed in oil

PRODUCE

  • 1 head garlic
  • 1 yellow onion
  • 1 red onion
  • 1 bunch bok choy
  • 2 cups white mushrooms
  • 1 bunch green onion
  • 1 lemon
  • 1 lb potatoes
  • 4 cups baby spinach
  • 6 small sweet peppers
  • 2 bell peppers
  • 1/2 cup matchstick carrots
  • 1/2 cup purple cabbage
  • 3 jalapeños
  • 1 bunch cilantro
  • 2 avocados
  • 1 cup arugula

REFRIGERATOR/FREEZER

  • 1 tbsp white miso
  • 1 package firm tofu
  • 1 package shirataki fettuccine noodles
  • vegan butter
  • 1/4 cup vegan pesto
  • 1/2 cup non-dairy milk
  • 1 cup frozen corn
  • 12 oz vegan cream cheese
  • vegan parmesan optional

Notes

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