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Weekly Vegan Dinner Plan #108 - 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 #108

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Ingredients

PANTRY STAPLES

DRY GOODS

  • 1 15-ounce can chickpeas
  • 1 15-ounce can vegan refried beans
  • 1 15-ounce can black beans
  • 1 4-ounce can green chiles
  • 1 can chipotle peppers in adobo
  • rice wine vinegar
  • 1/4 cup peanuts
  • 2 packets taco seasoning
  • 1/2 cup salsa
  • 1.5 cups brown rice cooked
  • 3/4 lb pasta I used linguine
  • 8-12 corn tortillas
  • 13 oz udon noodles
  • 3 tbsp black bean garlic sauce
  • sesame seeds

PRODUCE

  • 1 lime
  • 2 tbsp ginger
  • 2 heads garlic
  • 3 cups kale
  • 1 cup napa cabbage
  • 1/2 head green cabbage
  • 1/2 cup matchstick carrots
  • 1 bunch cilantro
  • 1 bunch green onions
  • 1 red onion
  • 1 yellow onion
  • 2 bell peppers
  • 3 jalapeños
  • 2 avocados
  • 1 shallot
  • 2 handfuls baby spinach
  • fresh basil
  • 1 lb potatoes
  • 1/2 cup broth

REFRIGERATOR/FREEZER

  • 8 oz vegan sausage
  • 8 oz vegan pesto
  • 4 oz vegan cream cheese
  • 1 cup corn
  • vegan mayo
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