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Weekly Vegan Dinner Plan #100 - 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 #100

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 2 15-ounce cans chickpeas
  • 1 15-ounce can black beans
  • 2 packets taco seasoning
  • 8 corn tortillas
  • 4 pieces naan
  • 1 8.5 oz jar sun-dried tomatoes packed in oil
  • 1 16-ounce package gnocchi
  • 3 tbsp tahini
  • hoisin sauce
  • rice wine vinegar
  • 1/3 cup chili sesame oil
  • 8 oz rice noodles
  • 2 1/2 cups broth*
  • 1/2 cup unsalted walnuts
  • 1/4 cup almond slices
  • 2 cups rice cooked
  • salsa

PRODUCE

  • 2 red onions
  • green onions
  • 1 cup shredded lettuce
  • 1 cup red cabbage
  • 3 limes
  • 2 lemons
  • 2 heads garlic
  • 1 jalapeño
  • 1 bunch cilantro
  • 3 cups fresh basil
  • 1 inch ginger
  • 1 cup white mushrooms
  • 2 cups spinach
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 avocado
  • 1 zucchini
  • radish slices, serrano peppers, lime wedges optional toppings for tacos

REFRIGERATOR/FREEZER

  • 8 oz vegan cream cheese
  • 8 oz non-dairy milk unsweetened
  • vegan butter
  • 8 oz vegan beef crumbles
  • 8 oz vegan ricotta
  • vegan parmesan optional

Notes

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