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Weekly Vegan Dinner Plan #105 - 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 #105

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1 cup brown rice cooked
  • 1 cup white rice dry
  • 2 15-ounce cans chickpeas
  • 1 15-ounce can black beans
  • 10 slider buns
  • 2.5 cups broth*
  • vegan beef bouillon**
  • 1 lb penne
  • 1 packet taco seasoning
  • 8 corn tortillas
  • 1/2 cup BBQ sauce
  • chili garlic sauce***
  • 2 squares ramen noodles
  • sesame seeds

PRODUCE

  • 1 russet potato
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 bunch green onions
  • 1 red onion
  • 1 cup basil
  • 2 heads garlic
  • 3 avocados
  • 1 plum tomato
  • 3 limes
  • 1 lemon
  • 7 cups greens I used spinach
  • 1 head cauliflower
  • 1 shallot
  • 1 cup shredded lettuce
  • 1 cup purple cabbage
  • 1 jalapeño
  • fresh dill
  • fresh chives
  • 10 oz cherry tomatoes
  • 1 cup mushrooms
  • 2 cups bok choy
  • radish slices, serrano peppers, cilantro, lime wedges optional taco toppings

REFRIGERATOR/FREEZER

  • 1 1/4 cup vegan mayo
  • vegan butter
  • 1/2 cup non-dairy milk unsweetened
  • 6 oz vegan chicken strips un-breaded
  • 8 oz vegan cream cheese
  • 8 oz tempeh
  • 1 cup frozen corn

Notes

*I used vegan chicken broth - you can get it at Whole Foods or online, here. You can also use veggie broth.
**You can get this at Whole Foods or online, here.
***You can find this in the Asian section of the grocery store or online, here.
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