Weekly Vegan Dinner Plan #112 - This Savory Vegan

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Weekly Vegan Dinner Plan #112 - 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

Weekly Vegan Dinner Plan #112

Ingredients

PANTRY STAPLES

DRY GOODS

1 pre-made pizza crust
6 oz marinated artichoke hearts
1/4 cup roasted pine nuts
1/3 cup walnuts
1/2 cup quinoa dry
1 15-ounce can red kidney beans
1 15-ounce can chickpeas
1 16-ounce package gnocchi
8 oz white wine
vegan chicken bouillon*
3/4 lb spaghetti
1/2 cup BBQ sauce

PRODUCE

12 cloves garlic
7 cups baby spinach
2 bunches cilantro
1 red onion
2 jalapeños
1 large sweet potato
1/2 cup fresh peas
3 handfuls kale
3 lemons
1 lime
1.5 cups broccoli
2 cups basil
1 shallot
2 tbsp carrots
1 head butter lettuce
2 avocados
radishes optional

REFRIGERATOR/FREEZER

4 oz vegan cream cheese
vegan butter
12 oz non-dairy milk unsweetened
vegan mayo
vegan parmesan
1 cup vegan ricotta**

Notes

*You can get this at Whole Foods or online, here.

**If you can't find pre-made vegan ricotta, you can also make my tofu ricotta recipe.