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Weekly Vegan Dinner Plan #103 - 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 #103

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 8 oz rice noodles
  • white pepper
  • red curry paste
  • 4 cups broth*
  • 2 15-ounce cans chickpeas
  • 1 1/2 cups buffalo sauce
  • 1 cup orzo
  • 1/2 cup tahini
  • 8 taco-sized flour tortillas

PRODUCE

  • 2 yellow onions
  • 2 red onions
  • 1 bunch green onions
  • 1 inch fresh ginger
  • 6 cloves garlic
  • 2 cups spinach
  • 4 cups arugula
  • 1 bunch cilantro
  • 1 lime
  • 2 lemons
  • 1 head cauliflower
  • 5 large carrots
  • 1 shallot
  • 2 stalks celery
  • 2 russet potatoes
  • 1 jalapeño

REFRIGERATOR/FREEZER

  • vegan ranch
  • 8 oz frozen spinach
  • 1 1/3 cup non-dairy milk unsweetened
  • 1/4 cup plain hummus
  • 16 oz pre-made pizza dough
  • 8 oz vegan sausage
  • 8 oz vegan cream cheese
  • vegan butter
  • 8 oz beer

Notes

*I used vegan chicken broth. You can get this at Whole Foods or online here.
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.