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Weekly Vegan Dinner Plan #38 - 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 #38

Ingredients

PANTRY STAPLES

DRY GOODS

  • 16 oz dry spaghetti
  • 1 pre-made pizza crust
  • 6 oz marinated artichoke hearts
  • 15 oz can refried beans
  • 15 oz can black beans
  • 15 oz can green enchilada sauce
  • ½ cup canned chickpeas
  • 12 corn tortillas
  • 4 slices bread
  • 2 28 oz cans crushed tomatoes
  • 3 cups veggie broth
  • 2 cups ciabatta bread

PRODUCE

  • 2 heads garlic
  • 4 cups baby spinach
  • 1 avocado
  • 1 red onion
  • 3 yellow onions
  • 1 red bell pepper
  • 1 green bell pepper
  • 3 jalapeños
  • 1 bunch cilantro
  • 2 cups fresh basil
  • 2 tablespoon fresh sage
  • 1 medium butternut squash

REFRIGERATOR/FREEZER

  • 12 oz vegan cream cheese
  • ½ cup vegan mayo
  • 1 cup frozen corn
  • ½ cup pesto
  • 2 tablespoon vegan butter
  • vegan parmesan