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Weekly Vegan Dinner Plan #95 - 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 #95

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1 cup quinoa dry
  • 6 cups broth*
  • 5 15-ounce cans chickpeas
  • 1/4 cup tahini
  • black sesame seeds
  • 1 small baguette
  • 8 oz pasta
  • 1 packet taco seasoning
  • 1/2 cup chunky salsa
  • Better Than Bouillon No Beef Base**
  • 8 taco-sized flour tortillas
  • pita bread
  • walnuts

PRODUCE

  • 8 cloves garlic
  • 1/2 inch ginger
  • 4 cups mixed greens
  • 2 cups red cabbage
  • 2 cups spinach
  • 3 avocados
  • 3 jalapeños
  • 1 bunch cilantro
  • 1 head cauliflower
  • 1 yellow onion
  • 3 red onions
  • 1 lemon
  • 2 limes
  • fresh basil
  • 1 green bell pepper
  • 1 red bell pepper
  • cherry tomatoes

REFRIGERATOR/FREEZER

  • vegan butter
  • 6 oz soyrizo
  • 4 oz vegan cream cheese
  • 1 cup buffalo sauce
  • vegan ranch
  • hummus
  • vegan pesto

Notes

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