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Weekly Vegan Dinner Plan #136 - 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 #136

Weekly Vegan Dinner Plan #136 - 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

  • buffalo sauce
  • 16 oz orzo dry
  • white rice
  • Better Than Bouillon No Chicken Base*
  • hoisin sauce
  • 5 15-ounce cans black beans
  • 1 4-ounce can green chiles
  • 1 packet taco seasoning
  • 3 large wraps
  • 8 taco-sized tortillas flour or corn
  • 4 cups broth
  • panko bread crumbs
  • black sesame seeds optional
  • tortilla chips optional

PRODUCE

  • 2 heads cauliflower
  • 8 cloves garlic
  • 2 yellow onions
  • 1 red onion
  • 1 bunch green onions
  • 1 bunch cilantro
  • ½ inch fresh ginger
  • ½ cup carrots
  • 2 bell peppers
  • 2 jalapeños
  • 4 limes
  • 3 avocados
  • 1 cup purple cabbage
  • 1 cup green cabbage

REFRIGERATOR/FREEZER

  • vegan butter
  • vegan mayo
  • 12 oz non-dairy milk unsweetened
  • 16 oz vegan cream cheese
  • vegan eggs**
  • ½ cup frozen peas
  • ¼ cup frozen corn
  • ½ cup salsa
  • 6 oz soyrizo

Notes

*You can get this at Whole Food’s or online here.
**I used Just Vegan Eggs. If you can’t find these you can swap the vegan eggs for 4 oz of tofu.