Weekly Vegan Dinner Plan #36 - 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.

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

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MONDAY

This One Pot Creamy Hummus Pasta is ready in 20 minutes! This vegan pasta dish is kept light by using hummus in place of typical cream sauce.

TUESDAY

This Green Goddess Detox Salad is packed with roasted pesto potatoes, delicious raw veggies and topped off with a lemon vinaigrette. The perfect salad when you want something healthy and delicious.

WEDNESDAY

This Sweet Potato Noodle Salad with Peanut Dressing combines fresh spinach, cabbage and green onion with sautéed sweet potato noodles and shelled edamame.

THURSDAY

This Vegetarian Orzo Chili is packed full of nutritious veggies, fiber packed beans and hearty orzo.

FRIDAY

These Vegan Cherry Tomato Ricotta Flatbreads are simple to make, easier to eat and perfect for a quick dinner.

Weekly Vegan Dinner Plan #36 - 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 #36

Ingredients

PANTRY STAPLES

olive oil
yellow mustard
agave
salt & pepper
chili powder
dried oregano
ground ginger
red pepper flakes
tamari or soy sauce
sriracha
red wine vinegar

DRY GOODS

¼ cup pumpkin seeds
8 oz linguine
1 cup orzo
½ cup sun dried tomatoes packed in oil
⅓ cup artichoke hearts
½ cup peanut butter
28 oz can diced tomatoes
28 oz can crushed tomatoes
6 oz can tomato paste
15 oz can black beans
tabasco or other hot sauce
white wine optional

PRODUCE

1 large lemon
1 teaspoon ginger
3 heads garlic
2 cups kale
¼ cup purple cabbage
1 cup arugula
6 cups baby spinach
1 red onion
1 yellow onion
1 avocado
1 lb potatoes
2 tablespoon fresh herbs basil, mint, parsley or thyme
1 jalapeño
1 sweet potato
1 cup shredded cabbage
3 green onions
2 bell peppers
10 oz cherry tomatoes

REFRIGERATOR/FREEZER

¼ cup pesto
1 cup hummus
½ cup frozen edamame
16 oz pre-made pizza dough
8 oz vegan ricotta

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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!