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Weekly Vegan Dinner Plan #86 - 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 #86

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1 cup orzo
  • 2 cups broth
  • 1/2 cup tahini
  • 6 oz noodles spaghetti, soba or chow mein
  • 2 tbsp taco seasoning
  • 2-4 chipotles in adobo sauce comes in a can
  • 8 taco-sized flour tortillas
  • fennel seeds
  • Better Than Bouillon No Chicken Base*
  • Better Than Bouillon No Beef Base**
  • pita bread
  • 1 cup marinara

PRODUCE

  • 2 lemons
  • 2 limes
  • 1/2 head cauliflower
  • 5 large carrots
  • 1 shallot
  • 2 heads garlic
  • 4 cups arugula
  • 2 cups kale
  • 1 bunch green onions
  • 2 bell peppers
  • 1 cup green cabbage
  • 1 cup red cabbage
  • 2 cups butternut squash
  • 2 small red onions
  • 1 bunch cilantro
  • 1 cup romaine
  • 2 avocados
  • 1 yellow onion
  • 5 small russet potatoes or 2 large
  • 1 tomato
  • button mushrooms

REFRIGERATOR/FREEZER

  • 8 oz frozen spinach
  • 1 1/3 cups non-dairy milk unsweetened
  • 1/4 cup plain hummus
  • vegan mayo
  • 8-16 oz vegan Italian sausage
  • vegan butter
  • vegan ranch optional

Notes

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