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Weekly Vegan Dinner Plan #106 - 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 #106

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Ingredients

PANTRY STAPLES

  • cornmeal or flour for rolling out pizza dough
  • olive oil
  • garlic powder
  • garlic salt
  • onion powder
  • smoked paprika
  • chili powder
  • salt & pepper
  • oregano
  • red pepper flakes
  • yellow mustard
  • red wine vinegar
  • rice wine vinegar
  • low sodium soy sauce
  • agave
  • unsalted peanut butter
  • hot sauce

DRY GOODS

  • 1/2 cup BBQ sauce
  • 1 cup white rice dry
  • 8 oz rigatoni dry
  • 8 oz macaroni dry
  • thai red curry paste
  • hoisin sauce
  • 3 tbsp tomato paste
  • 3 cups vegan beef broth*
  • 1/2 cup tahini

PRODUCE

  • 2 red onions
  • 1 yellow onion
  • 1 jalapeño
  • 1 bunch cilantro
  • 1 bunch green onions
  • 6 small sweet peppers or 2 bell peppers
  • 1 green bell pepper
  • 2 heads garlic
  • 1 large yellow squash
  • 8 basil leaves
  • 1 cup arugula
  • 4 lemons
  • 1 lb yellow potatoes
  • 4 cups kale
  • thai chilies, lime wedges optional toppings

REFRIGERATOR/FREEZER

  • 16 oz pre-made pizza dough
  • 10 oz vegan chicken strips
  • vegan ranch
  • 1 14-ounce package firm tofu
  • vegan butter
  • 12 oz cooked lentils
  • 4 oz vegan cream cheese

Notes

*You can get this at Whole Foods or online, here. You can also sub this for veggie broth.
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