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Weekly Vegan Dinner Plan #88 - 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 #88

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1 15-ounce can chickpeas
  • 1 tbsp taco seasoning
  • Better Than Bouillon No Chicken Base*
  • tortillas optional
  • white wine
  • 8 oz linguine dry
  • 3/4 lb spaghetti dry
  • 4 oz sun-dried tomatoes in oil
  • 3-4 cups marinara
  • 1/3 cup walnuts

PRODUCE

  • 1 red onion
  • 1 bunch green onions
  • 2 limes
  • 4 lemons
  • 6 cups spinach
  • 2 avocados
  • 1 bunch cilantro
  • 1 bunch flat-leaf parsley
  • 2 heads garlic
  • 1 jalapeño
  • 2 heads cauliflower
  • 2 shallots
  • 8 oz broccolini
  • 1 1/2 cups broccoli florets
  • fresh basil
  • 1-2 eggplants
  • 2 red potatoes
  • 2-4 habaneros

REFRIGERATOR/FREEZER

  • 6 oz soyrizo
  • 2 1/2 cups cooked lentils
  • 2 cups cooked brown rice
  • vegan butter
  • vegan parmesan
  • non-dairy milk unsweetened
  • 1/4 cup plain hummus
  • 16 oz pre-made pizza dough
  • 8 oz vegan cream cheese

Notes

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