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Weekly Vegan Dinner Plan #94 - 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 #94

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Ingredients

PANTRY STAPLES

DRY GOODS

  • balsamic glaze
  • 1/4 cup tahini
  • 8 oz rice noodles
  • sesame seeds
  • fennel seeds
  • Better Than Bouillon No Chicken Base*
  • Better Than Bouillon No Beef Base**
  • 1 4-ounce can green chiles
  • 2 tbsp taco seasoning
  • 8-12 corn tortillas
  • 1 15-ounce can vegetarian refried beans
  • 1 4-ounce can chipotle peppers in adobo sauce
  • 1/4 cup bread crumbs
  • 3/4 lb rigatoni
  • 1 cup broth you can also just use the Better Than Bouillon for this
  • 1/4 cup pine nuts

PRODUCE

  • 1 large tomato
  • 1 cup mixed greens
  • 10 cloves garlic
  • 3 bell peppers any color
  • 1 large carrot
  • 2 cups spinach
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 bunch green onions
  • 1 yellow onion
  • 5 small russet potatoes or 2 large ones
  • 1 lb potatoes
  • 2 cups kale
  • 1 avocado
  • 1 cup corn
  • 1 jalapeño
  • basil
  • 1 head cauliflower
  • 1 shallot
  • 1 sprig rosemary
  • 1 lemon
  • ginger paste

REFRIGERATOR/FREEZER

  • 16 oz pre-made pizza dough
  • 1/2 cup pesto
  • 4 oz vegan parmesan
  • 8-16 oz vegan Italian sausage
  • vegan butter
  • 20 oz non-dairy milk unsweetened
  • vegan mayo
  • 2 tbsp vegan cream cheese

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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