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Weekly Vegan Dinner Plan #90 - 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 #90

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 8 oz Italian salad dressing
  • 2 cups crusty bread
  • 1/3 cup tahini
  • 3 cups broth*
  • 4 slices bread I used sourdough
  • 1/4 cup pine nuts
  • 1 16-ounce package gnocchi
  • 2 15-ounce cans chickpeas
  • 1 packet taco seasoning
  • 8 corn tortillas
  • 4 wraps
  • 1/4 cup peperoncini peppers

PRODUCE

  • 2 lemons
  • 2 heads garlic
  • 2 heads romaine
  • 2 avocados
  • 2 lbs roma tomatoes
  • 1 lb cherry tomatoes
  • 1 yellow onion
  • 1 red onion
  • 3 carrots
  • 1/2 cup matchstick carrots
  • thyme
  • basil
  • rosemary
  • 1 cup arugula
  • 1 cup shredded lettuce
  • 1 cup red cabbage
  • 1 lime
  • 1 bunch cilantro
  • 1 zucchini
  • 1 tomato on the vine
  • 1 cup spinach
  • 1/2 cup microgreens or sprouts
  • 1 jalapeño

REFRIGERATOR/FREEZER

  • 8 oz tempeh
  • 1 cup non-dairy milk unsweetened
  • 8 oz basil pesto
  • vegan butter
  • 8 oz vegan cream cheese plain
  • 4 oz vegan cream cheese I used chive
  • 4 oz plain hummus
  • vegan parmesan optional

Notes

*I used vegan chicken broth. You can get this at Whole Foods or online here.
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