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Weekly Vegan Dinner Plan #104 - 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 #104

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1/2 cup BBQ sauce
  • 8 taco-sized tortillas
  • 10 slices sourdough bread
  • 1 6-ounce can chipotle peppers in adobo
  • 1 15-ounce can black beans
  • 1 15-ounce can chickpeas
  • 1 8-ounce jar roasted red peppers
  • 1/2 cup chunky salsa
  • 2 cups white rice cooked
  • 1/3 cup walnuts
  • 1/3 cup tahini

PRODUCE

  • 4 avocados
  • 1 cup corn
  • 2 jalapeños
  • 1 bunch cilantro
  • 1 cup red cabbage
  • 1 cup green cabbage
  • 4 heads romaine
  • 1 head garlic
  • 1 red onion
  • 1 yellow onion
  • 2 limes
  • 3 lemons
  • 1 eggplant
  • 3 cups arugula
  • 1 cup basil
  • 2 cups butternut squash
  • 1 shallot
  • fresh thyme
  • fresh sage

REFRIGERATOR/FREEZER

  • 8 oz vegan cream cheese
  • vegan mayo
  • vegan ranch
  • 16 oz pre-made pizza dough
  • 16 oz firm tofu
  • 8 oz vegan sausage
  • 8 oz tempeh
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