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Weekly Vegan Dinner Plan #82 - 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 #82

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1/2 cup tahini
  • 1 cup BBQ sauce
  • 2 15-ounce cans black beans
  • 1 15-ounce can white beans
  • 2 15-ounce cans fire roasted tomatoes
  • 4 large flour tortillas
  • 8 ounces medium-sized pasta
  • vegan beef bouillon*
  • 4 cups broth**
  • 1 4-ounce can green chiles
  • 8 ounces canned red enchilada sauce
  • 8 ounces rice noodles
  • rice wine vinegar
  • chopped cashews
  • tortilla chips optional, for topping

PRODUCE

  • 1 lemon
  • 1 lime
  • 1 red onion
  • 2 yellow onions
  • 2 cups pre-made cabbage slaw
  • 3 avocados
  • 1 bunch cilantro
  • 2 heads garlic
  • basil or parsley for topping
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 jalapeños
  • 2 cups baby spinach
  • 1 large tomato
  • 1/2 inch ginger
  • 1 bunch green onions

REFRIGERATOR/FREEZER

  • 3 cup cooked lentils
  • 8 ounces vegan sausage
  • 12 ounces vegan cream cheese
  • 1 cup frozen corn
  • 16 ounces pre-made pizza dough
  • vegan mayo

Notes

*You can get this at Whole Foods or online, here.
**I used vegan chicken broth. 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.