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Weekly Vegan Dinner Plan #102 - 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 #102

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Ingredients

PANTRY STAPLES

  • salt & pepper
  • red pepper flakes
  • Italian seasoning
  • dried oregano
  • olive oil
  • hot sauce
  • flour

DRY GOODS

  • 1 15-ounce can vegan refried beans
  • 1 15-ounce can chickpeas
  • 1 15-ounce can fire roasted tomatoes
  • 1 tbsp taco seasoning
  • 8 corn tortillas
  • 8 oz medium-sized pasta
  • 2 cups vegan beef broth*
  • 4 slices sourdough
  • 1 1/3 cup pearl couscous
  • 4 oz sun-dried tomatoes packed in oil
  • 1/4 cup pine nuts
  • balsamic glaze

PRODUCE

  • 2 large avocados
  • 1 yellow onion
  • 6 cloves garlic
  • 1 cup basil
  • 3 large tomatoes
  • 10 oz cherry tomatoes
  • 1 lemon
  • 2 cups arugula
  • 1 cup mixed greens
  • shredded lettuce, cilantro, salsa optional taco toppings

REFRIGERATOR/FREEZER

  • 8 oz vegan sausage
  • 8 oz vegan cream cheese
  • 4 oz vegan mayo
  • vegan butter
  • 1 cup vegan pesto
  • 1/4 cup vegan parmesan
  • 16 oz pre-made pizza dough

Notes

*You can get this at Whole Foods or online here.
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