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Weekly Vegan Dinner Plan #81 - 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 #81

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 16 oz pasta
  • 1 15-ounce can fire roasted tomatoes
  • 1 head garlic
  • 1 cup veggie broth
  • 2 15-ounce cans black beans
  • 1/3 cup unsalted cashews
  • peperoncini peppers
  • 1 tsp vegan beef bouillon*

PRODUCE

  • 2 red onions
  • 1 yellow onion
  • 1 shallot
  • 2 cups shredded brussels sprouts
  • 3 avocados
  • 1 bunch cilantro
  • 1 bunch parsley
  • 2 jalapeños
  • 1 bunch green onions
  • 1 cup kale
  • 1 tomato
  • 1 lime
  • 4 cups romaine lettuce
  • 1 bell pepper
  • 12 oz cherry tomatoes
  • 1 package grape tomatoes
  • 1 1/4 cups arugula
  • 1 cup basil

REFRIGERATOR/FREEZER

  • vegan ranch
  • vegan butter
  • 1 cup unsweetened non-dairy milk
  • 2 cups frozen french fries
  • 1 1/4 cup frozen corn
  • 16 oz pre-made pizza dough
  • 8 oz soyrizo

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.