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Weekly Vegan Dinner Plan #127 - 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 #127

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

DRY GOODS

  • bread crumbs
  • ½ cup peanut butter
  • ¼ cup tahini
  • 6 oz soba noodles
  • 1 cup quinoa
  • unsalted peanuts
  • 8 corn tortillas
  • 2 cups broth*
  • 2 15-ounce cans chickpeas
  • black sesame seeds optional
  • 1 15-ounce can fire roasted tomatoes
  • 1 28-ounce jar marinara
  • 3 tablespoon tomato paste
  • 9-12 lasagna noodles

PRODUCE

  • 5 jalapeños
  • 2 habaneros
  • 1 shallot
  • 2 bunches cilantro
  • 1 bunch parsley
  • 1 inch fresh ginger
  • 1 head garlic
  • 1 head purple cabbage
  • 1 large carrot
  • 6 small sweet peppers
  • 1 bunch green onions
  • 2 handfuls kale
  • 1 red onion
  • 1 yellow onion
  • 3 avocados
  • 2 limes
  • 4 cups mixed greens

REFRIGERATOR/FREEZER

  • 1 16-ounce package pre-made pizza dough
  • 12 oz vegan cream cheese
  • ¼ cup vegan mayo
  • 8 oz vegan sausage
  • 8 oz vegan ricotta**
  • 8 oz frozen spinach
  • 8 oz non-dairy half & half
  • 6 oz vegan chicken strips  un-breaded

Notes

*I used vegan chicken broth. You can get it at Whole Foods or online here. You can also swap it for your favorite broth.
**You can buy this pre-made or make my Tofu Ricotta.