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Weekly Vegan Dinner Plan #87 - 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 #87

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Ingredients

PANTRY STAPLES

  • olive oil
  • red wine vinegar
  • salt & pepper
  • oregano
  • red pepper flakes
  • cornmeal
  • garlic powder
  • hot sauce
  • chili powder
  • onion powder
  • cumin
  • smoked paprika
  • cayenne

DRY GOODS

  • 2 packets taco seasoning
  • 8 taco-sized flour tortillas
  • 1/2 cup BBQ sauce
  • 8 oz pasta dry, I used medium shells
  • 8 oz angel hair pasta dry
  • 1/2 cup chunky salsa
  • Better Than Bouillon No Chicken Base*
  • Better Than Bouillon No Beef Base**
  • 1 15-ounce can black beans
  • 1 15-ounce can white beans
  • 1 15-ounce can fire roasted tomatoes diced
  • 1 4-ounce can green chiles
  • 1 cup red enchilada sauce
  • tortilla chips optional

PRODUCE

  • 1 lb potatoes
  • 5 bell peppers 2 red, 3 green
  • 2 red onions
  • 1 yellow onion
  • 1 bunch green onions
  • 4 jalapeños
  • 1 cup red cabbage
  • 1 cup green cabbage
  • 3 avocados
  • 2 limes
  • 2 bunches cilantro
  • 1 bunch parsley
  • 8 cloves garlic
  • 1 lemon
  • 1 cup corn
  • 1 cup mushrooms

REFRIGERATOR/FREEZER

  • 10 oz vegan chicken
  • vegan ranch
  • 6 oz soyrizo
  • 16 oz pre-made pizza dough
  • 4 oz vegan cream cheese
  • vegan butter
  • vegan parmesan

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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