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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
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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 tbsp tomato paste
  • 1 28-ounce can crushed tomatoes
  • 1 16-ounce package gnocchi
  • 1 loaf sourdough
  • 1 15-ounce can chickpeas
  • 1/3 cup tahini
  • 3 cups broth**
  • 2 tbsp 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
  • 1/3 cup vegan pesto
  • 1 cup non-dairy milk unsweetened

Notes

*You can get this at Whole Foods or onlineĀ 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.