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Weekly Vegan Dinner Plan #91 - 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 #91

Ingredients

PANTRY STAPLES

DRY GOODS

  • 1 packet taco seasoning
  • Better Than Bouillon No Chicken Base*
  • 1 15-ounce can black beans
  • 1 15-ounce can kidney beans
  • 1 15-ounce can pinto beans
  • ½ cup chunky salsa
  • 8 oz spaghetti dry
  • 8 oz soba noodles dry
  • 4 tablespoon sun-dried tomatoes packed in oil
  • ½ cup wild rice dry
  • broth for the wild rice**
  • ½ cup tahini
  • ½ cup peanut butter unsalted
  • ¾ cup buffalo sauce
  • tortilla chips optional
  • chopped peanuts optional

PRODUCE

  • 3 red onions
  • 4 jalapeños
  • 7 cloves garlic
  • 1 bunch cilantro
  • 1 bunch green onions
  • 1 lime
  • 1 lemon
  • 1 shallot
  • 16 oz cherry tomatoes
  • 4 cups kale
  • 1 lb fingerling potatoes
  • 1 cup arugula
  • ½ inch ginger
  • 1 bell pepper any color
  • ½ head red cabbage
  • ½ head cauliflower

REFRIGERATOR/FREEZER

  • 6 oz soyrizo
  • 16 oz pre-made pizza dough
  • ¼ cup vegan pesto
  • vegan ranch***
  • vegan parmesan

Notes

*You can get this at Whole Foods or online here.
**You can use the same bouillon listed above for the wild rice broth or purchase veggie broth.
***You can buy pre-made ranch or use my dry ranch seasoning.