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Weekly Vegan Dinner Plan #113 - 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 #113

Ingredients

PANTRY STAPLES

  • olive oil
  • corn starch
  • corn meal
  • salt & pepper
  • red pepper flakes
  • garlic powder
  • onion powder
  • chili powder
  • smoked paprika
  • hot sauce
  • low sodium soy sauce
  • sesame oil
  • sriracha
  • rice wine vinegar
  • agave
  • ground ginger
  • balsamic vinegar

DRY GOODS

  • 1 16-ounce package gnocchi
  • 1 8.5-ounce jar sun-dried tomatoes packed in oil
  • 3 tbsp tomato paste
  • 8 oz macaroni dry
  • 3 cups broth*
  • 8 oz soba noodles
  • 2 tbsp toasted sesame seeds
  • 1/2 cup peanut butter
  • 4 whole wheat wraps

PRODUCE

  • 2 heads garlic
  • 3 cups fresh basil
  • 1 lemon
  • 1 yellow onion
  • 1 bunch green onions
  • 1/2 inch fresh ginger
  • 1 jalapeƱo
  • 1 cup baby spinach
  • 8 small sweet peppers
  • 1/2 cup broccoli slaw
  • 1 bunch cilantro
  • 1 sprig rosemary
  • 16 oz heirloom cherry tomatoes or cherry tomatoes
  • 1 cup arugula

REFRIGERATOR/FREEZER

  • 8 oz non-dairy milk unsweetened
  • vegan butter
  • vegan parmesan optional
  • 12 oz cooked lentils
  • 4 tbsp vegan cream cheese
  • vegan mayo
  • 1 16-ounce package pre-made pizza dough
  • 3 oz tempeh bacon

Notes

*I used vegan beef broth - you can get this at Whole Foods or online here. You can also swap it for your favorite vegan broth.