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Weekly Vegan Dinner Plan #84 - 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 #84

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1/4 cup pumpkin seeds
  • 1 packet taco seasoning
  • 1 4-ounce can green chiles
  • 1.5 cups green enchilada sauce
  • 8 tortillas flour or corn
  • 2 cups rice
  • 2 chipotles in adobo sauce in the canned section
  • Better Than Bouillon No Beef Base*
  • 2 28-ounce cans crushed tomatoes
  • 1 cup broth
  • 2 cups ciabatta bread
  • 1/2 cup BBQ sauce

PRODUCE

  • 2 lemons
  • 1 lime
  • 1 tsp ginger
  • 3 heads garlic
  • 2 cups kale
  • 1/4 red cabbage
  • 1 cup arugula
  • 2 red onions
  • 1 yellow onion
  • 1 white onion
  • 3 avocados
  • 1 lb potatoes
  • 2 russet potatoes
  • 2 tbsp fresh herbs
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 bunches cilantro
  • 3 jalapeños
  • 4 cups spinach
  • 1 cup cherry tomatoes
  • 3 cups fresh basil
  • 1/2 head cauliflower

REFRIGERATOR/FREEZER

  • 3/4 cup pesto
  • 8 oz vegan cream cheese
  • vegan mayo
  • 2.5 cups cooked lentils
  • 16 oz pre-made pizza dough
  • vegan ranch

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.