Go Back
Weekly Vegan Dinner Plan #107 - 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 #107

No ratings yet
Print Recipe Pin Recipe

Ingredients

PANTRY STAPLES

DRY GOODS

  • 8 oz medium shell pasta
  • 8 oz angel hair pasta
  • 1 packet taco seasoning
  • 1/2 cup chunky salsa
  • Better Than Bouillon No Beef Base*
  • Better Than Bouillon No Chicken Base**
  • 12 oz green enchilada sauce
  • 1 cup broth***
  • 1 4-ounce can green chilies
  • 1 4-ounce can jalapeños
  • 1 15-ounce cans black beans
  • 2 15-ounce cans artichoke hearts
  • 18 corn tortillas
  • 4 slices sourdough
  • 6-8 slider buns
  • 1 cup BBQ sauce

PRODUCE

  • 2 red onions
  • 1 bunch green onions
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 jalapeños
  • 1 lime
  • 2 cups butternut squash
  • 2 poblano peppers
  • 3 cloves garlic
  • 1 tomato
  • 3 avocados
  • 1 cup baby spinach
  • 1 bunch cilantro
  • 1 cup white mushrooms
  • 2 cups broccoli slaw

REFRIGERATOR/FREEZER

  • 6 oz soyrizo
  • 14 oz vegan cream cheese
  • vegan butter
  • 1/2 cup corn
  • 1/4 cup vegan parmesan

Notes

*You can get this at Whole Foods or online, here.
**You can get it at Whole Foods or online, here.
***You can use the vegan chicken bouillon or swap it for veggie broth.
 
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.