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Weekly Vegan Dinner Plan #101 - 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 #101

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 8 oz Italian dressing
  • 2 cups crusty bread I used ciabatta
  • 1/3 cup tahini
  • 1/4 cup pine nuts
  • 1 16-ounce package gnocchi
  • 2 tbsp taco seasoning
  • 1 can chipotle peppers in adobo
  • 8 taco-sized flour tortillas
  • 2 large flour tortillas
  • 2 15-ounce cans chickpeas
  • 1/3 cup buffalo sauce

PRODUCE

  • 3 lemons
  • 2 limes
  • 2 heads garlic
  • 3 heads romaine
  • 5 avocados
  • 3 tbsp fresh rosemary
  • 2 tbsp fresh thyme
  • 2 cups arugula
  • 2 cups butternut squash
  • 2 red onions
  • 1 bunch green onions
  • 1 bunch cilantro
  • 1 1/4 cups red cabbage
  • 1 jalapeño
  • 2 cups baby spinach
  • 16 oz heirloom cherry tomatoes or cherry tomatoes
  • fresh basil

REFRIGERATOR/FREEZER

  • 8 oz tempeh
  • 3 oz tempeh bacon
  • vegan butter
  • vegan parmesan
  • vegan mayo
  • 1 16 oz package pre-made pizza dough
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.