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Weekly Vegan Dinner Plan #96 - 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 #96

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 8 oz pasta
  • 10 cups broth*
  • 1 15-ounce can white beans
  • 1 15-ounce can black beans
  • 1 15-ounce can kidney beans
  • 1 15-ounce can chickpeas
  • 1 15-ounce can fire roasted tomatoes
  • 1/2 cup chunky salsa
  • 1/2 cup tahini
  • 1 cup BBQ sauce
  • 6 large flour tortillas
  • 1/2 cup enchilada sauce
  • rice

PRODUCE

  • 1 yellow onion
  • 2 red onions
  • 3 carrots
  • 1 cup cherry tomatoes
  • 6 cloves garlic
  • 2 lemons
  • 3 cups greens I used spinach
  • 1/2 inch ginger
  • 2 stalks celery
  • 2 jalapeños
  • 1/2 head green cabbage
  • 2 cups slaw pre-cut**
  • 3 avocados
  • 1 red bell pepper
  • 1 lime optional
  • cilantro optional

REFRIGERATOR/FREEZER

  • vegan mayo
  • vegan butter
  • 1/2 cup non-dairy milk
  • 5.5 cups cooked lentils
  • vegan parmesan optional

Notes

*For 9 of the the 10 cups I used vegan beef broth - you can get it at Whole Foods or online here. You can also just use your broth of choice for all 10 cups.
**You can also buy a full head of cabbage and use one half to make your own slaw.
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.