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Weekly Vegan Dinner Plan #137 - 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 #137

Weekly Vegan Dinner Plan #137 - 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

  • red wine vinegar
  • apple cider vinegar
  • olive oil
  • yellow mustard
  • oregano
  • garlic salt
  • salt & pepper
  • red pepper flakes
  • corn starch
  • low sodium soy sauce
  • sriracha
  • hot sauce optional

DRY GOODS

  • ½ cup tahini
  • ¾ lb pasta I used penne
  • 1 cup panko
  • cajun seasoning
  • 2 tbsp tomato paste
  • 4.5 cups broth*
  • 3 15-ounce cans white beans
  • 2 tbsp taco seasoning
  • 2 cups green enchilada sauce
  • ½ cup salsa verde
  • hoisin sauce
  • chili garlic sauce
  • 2 cups rice cooked
  • sesame seeds
  • 8 corn tortillas
  • 6 oz chow mein noodles
  • tortilla chips optional

PRODUCE

  • 1 lemon
  • 3 limes
  • 1 shallot
  • 2 heads garlic
  • 1 sprig rosemary
  • 1 bunch parsley
  • 2 bunches cilantro
  • 1 bunch green onions
  • 1 red onion
  • 1 yellow onion
  • 4 jalapeños
  • 1.5 cups mushrooms
  • 1 inch fresh ginger
  • 4 bundles baby bok choy
  • 2 cups slaw
  • 1 cup green cabbage
  • 1 red bell pepper
  • 1 carrot
  • 1 avocado

REFRIGERATOR/FREEZER

  • 8 oz vegan cream cheese
  • 8 oz tempeh
  • vegan butter
  • 1 cup non-dairy milk unsweetened
  • 1 cup frozen corn
  • ¼ cup salsa
  • vegan mayo

Notes

**I used vegan chicken broth – you can get this at Whole Foods or online, here. Or swap for your favorite broth.