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Weekly Vegan Dinner Plan #35 - 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 #35

Ingredients

PANTRY STAPLES

DRY GOODS

  • 16 oz package gnocchi
  • 8 oz linguine dry
  • 8 oz white wine
  • vegan chicken bouillon
  • 6 oz can chipotles in adobo
  • 1 cup chunky salsa
  • 15 oz can black beans
  • 15 oz can refried beans
  • 3 cups cooked rice
  • 15 oz can artichoke hearts
  • cup unsalted cashews
  • 5 peperoncini peppers
  • 4 large flour tortillas
  • 2 tablespoon taco seasoning

PRODUCE

  • 3 handfuls kale
  • 1 small lemon
  • 2 jalapeños
  • 5 cloves garlic
  • 1 red onion
  • ½ yellow onion
  • 2 limes
  • 4 avocados
  • 1 bunch cilantro
  • 1 cup fresh basil
  • 2 cups arugula
  • ½ package grape tomatoes
  • 6 red potatoes
  • 1 bell pepper

REFRIGERATOR/FREEZER

  • 3 tablespoon vegan butter
  • 12 oz non-dairy milk unsweetened
  • ¼ cup vegan parmesan
  • 16 oz firm tofu
  • 8 oz frozen spinach
  • 8 oz vegan cream cheese
  • 16 oz pre-made pizza dough