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Weekly Vegan Dinner Plan #89 - 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 #89

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 8 taco-sized flour tortillas
  • 8 large flour tortillas or wraps
  • 2 15-ounce cans pinto beans
  • 1 15-ounce can white beans
  • 1 cup salsa
  • Better Than Bouillon No Chicken Base*
  • 1 16-ounce package gnocchi
  • 8 oz white wine
  • 2 cups rice cooked
  • 1 pre-made pizza dough
  • 6 oz marinated artichoke hearts
  • 8 oz roasted red peppers

PRODUCE

  • 1 white onion
  • 1 red onion
  • 2 bunches cilantro
  • 1 lime
  • 3 avocados
  • 3 jalapeños
  • 4 cups kale
  • 2 heads garlic
  • 7 cups baby spinach
  • 3 lemons
  • 5 basil leaves

REFRIGERATOR/FREEZER

  • vegan butter
  • 12 oz non-dairy milk
  • vegan parmesan
  • 4 oz vegan cream cheese
  • vegan mayo
  • 8 oz hummus

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.