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Weekly Vegan Dinner Plan #99 - 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 #99

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 3 tbsp tomato paste
  • 8 oz macaroni dry
  • 7 cups broth*
  • 1 packet taco seasoning
  • 1/4 cup pepitas
  • 1 cups quinoa dry
  • 2 15-ounce cans chickpeas
  • 1/4 cup tahini
  • black sesame seeds optional

PRODUCE

  • 1 yellow onion
  • 1/2 red onion
  • 1 bunch green onions
  • 8 cloves garlic
  • 1 bell pepper
  • 1 bunch cilantro plus more for topping
  • 4 jalapeños
  • 2 habaneros
  • 10 cups fresh greens**
  • 1/2 tbsp ginger
  • 2 cups red cabbage
  • 2 avocados
  • 1 bundle bok choy
  • 2 cups white mushrooms
  • 1 shallot

REFRIGERATOR/FREEZER

  • 3.5 cups cooked lentils
  • 10 oz vegan cream cheese
  • vegan mayo
  • white miso
  • 1 package firm tofu
  • 1 package shirataki fettuccine noodles or 8 oz of noodles of choice
  • 16 oz pre-made pizza dough

Notes

*I used 5 cups of vegan beef broth (get it here) and 2 cups of vegan chicken broth (get it here). You can also swap these out for your favorite broth.
**I used a mix of spinach, arugula, shredded brussels sprouts and microgreens. Use whatever you have on hand.
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