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    Weekly Vegan Dinner Plan #115

    August 30, 2020 By Rene Leave a Comment

    Weekly Vegan Dinner Plan #115 - 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.

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    Weekly Vegan Dinner Plan #115 - 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

    If you're making all 5 recipes be sure to check out the grocery list at the bottom of the page.

    Want to check out past weekly vegan dinner plans? Head over here.

    This Baked Gnocchi with Vegan Tofu Ricotta is a saucy casserole that is best served with rosemary garlic bread and a big green salad on the side.

    This Baked Gnocchi with Vegan Tofu Ricotta is a saucy casserole that is best served with rosemary garlic bread and a big green salad on the side | ThisSavoryVegan.com #thissavoryvegan #vegancasserole #gnocchi

    These Vegan Oven Baked Tacos are the perfect weeknight dinner. Crispy taco shells are loaded with lentil taco “meat” and vegan queso!

    These Vegan Oven Baked Tacos are the perfect weeknight dinner. Crispy taco shells are loaded with lentil taco "meat" and vegan queso | ThisSavoryVegan.com #thissavoryvegan #vegantacos #tacocasserole

    This Vegan Grilled Caesar Salad is the perfect summer salad – romaine is given a quick char then topped off with roasted chickpeas, homemade croutons and tahini caesar dressing.

    This Vegan Grilled Caesar Salad is the perfect summer salad - romaine is given a quick char then topped off with roasted chickpeas, homemade croutons and tahini caesar dressing | ThisSavoryVegan.com #thissavoryvegan #vegan #vegancaesarsalad

    This Tomato Basil Soup with Vegan Grilled Cheese Croutons is made of a bunch of roasted veggies, basil pesto and the best croutons you’ve ever had!

    This Tomato Basil Soup with Vegan Grilled Cheese Croutons is made of a bunch of roasted veggies, basil pesto and the best croutons you've ever had | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegangrilledcheese

    These Spicy Peanut Tofu Bowls are simple, quick and totally delicious! Ready in 30 minutes – perfect for meal prepping or a quick vegan dinner!

    These Spicy Peanut Tofu Bowls are simple, quick and totally delicious! Ready in 30 minutes - perfect for meal prepping or a quick vegan dinner | ThisSavoryVegan.com #thissavoryvegan #thai #peanuttofu
    Weekly Vegan Dinner Plan #115 - 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
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    Weekly Vegan Dinner Plan #115

    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.

    Ingredients

    PANTRY STAPLES

    • salt & pepper
    • hot sauce
    • olive oil
    • sesame oil
    • white pepper
    • low sodium soy sauce
    • agave
    • rice wine vinegar
    • unsalted peanut butter
    • red pepper flakes
    • Italian seasoning
    • balsamic vinegar
    • garlic powder
    • dried rosemary
    • smoked paprika
    • apple cider vinegar
    • oregano

    DRY GOODS

    • 8 crunchy taco shells
    • 1 can chipotles in adobo
    • Better Than Bouillon No Beef Base*
    • 12 oz jar salsa verde
    • 1 cup white rice dry
    • thai red curry paste
    • hoisin sauce
    • 2 tablespoon tomato paste
    • 1 28-ounce can crushed tomatoes
    • 1 16-ounce package gnocchi
    • 1 loaf sourdough
    • 1 15-ounce can chickpeas
    • ⅓ cup tahini
    • 3 cups broth**
    • 2 tablespoon taco seasoning

    PRODUCE

    • shredded lettuce
    • 2 yellow onions
    • 1 red onion
    • 1 bunch green onions
    • 1 bunch cilantro
    • 2 limes
    • 6 small sweet peppers
    • 2 heads garlic
    • 1 shallot
    • 2 cups fresh tomatoes any variety
    • 2 lbs roma tomatoes
    • 1 lb cherry tomatoes
    • 1 bunch parsley
    • fresh basil
    • 3 heads romaine
    • 2 lemons
    • 3 carrots
    • fresh thyme

    REFRIGERATOR/FREEZER

    • 2.5 cups cooked lentils
    • 12 oz vegan cream cheese
    • 1 14-ounce package firm tofu
    • 8 oz vegan ricotta
    • vegan butter
    • ⅓ cup vegan pesto
    • 1 cup non-dairy milk unsweetened

    Notes

    *You can get this at Whole Foods or online here.
    **I used vegan chicken broth - you can get this at Whole Foods or online, here. You can also swap it for your favorite broth.
    « Simple Vegan Coconut Rice
    Vegan Chicken Satay Bowls »

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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