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Weekly Vegan Dinner Plan #98 - 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 #98

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 3 cups broth*
  • 3 tbsp tomato paste
  • 1 cup instant polenta
  • 1 15-ounce can chickpeas
  • 1 15-ounce can refried beans
  • 1 tsp taco seasoning
  • 1/4 cup salsa
  • 2 cups brown rice cooked
  • 2 tbsp tahini
  • chili garlic sauce
  • rice wine vinegar
  • sesame oil
  • 6 oz soba noodles
  • 1/4 cup roasted peanuts
  • 4 ciabatta rolls
  • 8 oz rigatoni

PRODUCE

  • 1 yellow onion
  • 2 carrots
  • 3 celery stalks
  • 2 heads garlic
  • 1 1/2 lbs yellow potatoes
  • 2 sprigs rosemary
  • 2 cups pre-made slaw
  • 3 jalapeños
  • 2 bunches cilantro
  • 2 limes
  • 6 oz baby bok choy
  • 3 green onions
  • 1 cup bean sprouts
  • 2 small avocados
  • 2-3 tomatoes
  • 1 small head lettuce
  • 1 large yellow squash
  • 8 basil leaves
  • 1 handful arugula
  • 1 lemon

REFRIGERATOR/FREEZER

  • vegan mayo
  • vegan butter
  • 1 package tempeh bacon

Notes

*I used vegan beef broth. You can get it at Whole Foods or online here. You can also swap it for your favorite broth.
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