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    Weekly Vegan Dinner Plan #48

    January 20, 2019 By Rene 1 Comment

    Weekly Vegan Dinner Plan #48 - 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 #48 - 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 print the grocery list at the bottom of the page.

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

    Want to be notified every time there is a new recipe or dinner plan? Sign up for the TSV newsletter! Also, when you sign up for the email list you will get a FREE eCookBook of my top 16 recipes!

    MONDAY

    These Creamy Vegan Cajun Stuffed Shells are the ultimate casserole dinner. Lightened up by using cauliflower cream sauce and a tofu ricotta.

    These Creamy Vegan Cajun Stuffed Shells are the ultimate casserole dinner. Lightened up by using cauliflower cream sauce and a tofu ricotta | ThisSavoryVegan.com #thissavoryvegan #vegancasserole

    TUESDAY

    These Vegan White Bean Tacos with Jalapeño Cilantro Sauce are filled with spicy white beans, pre-made slaw and a delicious green sauce.

    These Vegan White Bean Tacos with Jalapeño Cilantro Sauce are filled with spicy white beans, pre-made slaw and a delicious green sauce | ThisSavoryVegan.com #thissavoryvegan #vegantacos

    WEDNESDAY

    Both healthy and delicious, these Vegan Winter Harvest Bowls with Mustard Tahini Dressing are perfect for meal prepping.

    Both healthy and delicious, these Vegan Winter Harvest Bowls with Mustard Tahini Dressing are perfect for meal prepping | ThisSavoryVegan.com #thissavoryvegan #mealprep

    THURSDAY

    This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans – ready in 30 minutes and packed with tons of flavor!

    This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans - ready in 30 minutes and packed with tons of flavor! | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegan

    FRIDAY

    Restaurant-quality pizza with easy to find ingredients – this Broccolini & Shallot Vegan White Pizza is loaded with seasoned white sauce, crispy shallots and perfectly cooked broccolini.

    Restaurant-quality pizza with easy to find ingredients - this Broccolini & Shallot Vegan White Pizza is loaded with seasoned white sauce, crispy shallots and perfectly cooked broccolini | ThisSavoryVegan.com #vegan #veganpizza
    Weekly Vegan Dinner Plan #48 - 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 #48

    Ingredients

    PANTRY STAPLES

    • corn meal
    • garlic salt
    • garlic powder
    • oregano
    • red pepper flakes
    • olive oil
    • salt & pepper
    • chili powder
    • onion powder
    • cumin
    • smoked paprika
    • cayenne
    • hot sauce
    • yellow mustard
    • apple cider vinegar

    DRY GOODS

    • 4 cups vegetable broth
    • 4 cups vegan chicken broth*
    • pine nuts
    • 1 15-ounce can black beans
    • 2 15-ounce cans white beans
    • 1 15-ounce can fire roasted tomatoes
    • 1 4-ounce can green chiles
    • 1 cup red enchilada sauce
    • ½ cup wild rice dry
    • ½ cup tahini
    • red wine vinegar
    • ¼ cup salsa
    • 8 corn tortillas
    • cajun seasoning
    • 12 large pasta shells
    • ¼ cup sun-dried tomatoes packed in oil

    PRODUCE

    • 3 shallots
    • 2 heads garlic
    • 2 red onions
    • 1 yellow onion
    • 5-8 broccolini spears
    • 3 lemons
    • 2 limes
    • fresh basil
    • 1 green bell pepper
    • 1 red bell pepper
    • 6 jalapeños
    • 1 lb fingerling potatoes
    • 3 cups kale
    • 1 cup arugula
    • 10 oz cherry tomatoes
    • 2 cups pre-made slaw
    • 2 bunches cilantro
    • 1 bunch flat-leaf parsley
    • 2 heads cauliflower
    • green onions, avocado optional soup toppings

    REFRIGERATOR/FREEZER

    • 16 oz pre-made pizza dough
    • 8 oz vegan cream cheese
    • 1 cup frozen corn
    • ¼ cup vegan pesto
    • ½ cup vegan mayo
    • 8 oz frozen spinach
    • 14 oz firm tofu
    • vegan parmesan
    • vegan butter
    • ½ cup non-dairy milk

    Notes

    *You can get this at Whole Foods, or online here.

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

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

    « Roasted Chickpea Avocado Toast
    Brown Rice Chickpea Taco Bowls with Jalapeño Cilantro Sauce »

    Reader Interactions

    Comments

    1. Jessica

      February 27, 2019 at 3:18 pm

      I think the grocery list should say two cans of white beans.

      Reply

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

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