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5 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.

This week was bittersweet.

Christmas spirit is in full swing. I was enjoying Christmas music on my commute to work and Christmas lights on my drive home.

We had a couple weeks of cool weather here in San Diego and I could actually wear a sweater.

And then those dang Santa Ana winds came around and decided to create perfect fire weather.

Fires have always been a part of my life. Anyone who grows up in Southern California knows a thing or two about fires and fire weather.

And this week we saw some devastating fires from my hometown to my current home in San Diego. Luckily myself and my family are far enough away from the fires that we are safe, but my thoughts have been with everyone who wasn’t so lucky. Just another reminder to give thanks for being safe, happy and healthy.

And while we keep those sentiments in mind, we turn to this week’s dinner plan which will keep all of our bodies and minds healthy.

If you’re making all 5 recipes be sure to print the grocery list at the bottom of the page.

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Want to check out past dinner plans? Head over here.

MONDAY

This Creamy Vegan Gnocchi Soup has all of the flavors of chicken noodle soup with none of the chicken. It is both filling and healthy – essentially, this is comfort in a bowl.

TUESDAY

This Cranberry Candied Walnut Salad with Chick’n is my favorite winter salad – packed full of traditional winter flavors and it comes together in less than 30 minutes!

WEDNESDAY

A quick and easy meal – these Black Bean Quinoa Buddha Bowls with Salsa Verde Vinaigrette are healthy, simple and easy to customize. 

THURSDAY

Keep things cool and easy with these Southwest Veggie Wraps with Vegan Ranch. A super simple dinner packed full of veggies and lots of flavor!

FRIDAY

This Vegan Eggplant & Hummus Flatbread combines thin slices of eggplant, creamy hummus and balsamic cherry tomatoes & garlic. 

Weekly Vegan Dinner Plan #10

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Ingredients

PANTRY STAPLES

• ▢ olive oil
• ▢ salt & pepper
• ▢ 1/4 cup sugar
• ▢ 1 tbsp brown sugar
• ▢ 3 tsbp corn starch
• ▢ apple cider vinegar
• ▢ dried oregano
• ▢ red pepper flakes

DRY GOODS

• ▢ 1/2 cup raw walnuts
• ▢ 1/4 cup balsamic vinegar
• ▢ balsamic glaze
• ▢ dried cranberries
• ▢ better than bouillon no chicken base
• ▢ 2 tbsp Italian seasoning
• ▢ 1 tsp poultry seasoning
• ▢ 1 package gnocchi
• ▢ 1 cup salsa verde
• ▢ 1/2 cup chunky salsa
• ▢ 1 cup dry quinoa
• ▢ 2 14 oz cans black beans
• ▢ flour tortillas
• ▢ 1/2 cup tortilla chip strips
• ▢ hot sauce optional

PRODUCE

• ▢ 2 heads garlic
• ▢ 6 cups romaine
• ▢ 4 cups baby spinach
• ▢ 1/2 yellow onion
• ▢ 1/4 red onion
• ▢ 5 stalks celery
• ▢ 5 large carrots
• ▢ 2 avocados
• ▢ 1/2 eggplant
• ▢ 1/2 cup cherry tomatoes
• ▢ chives
• ▢ fresh parsley, serrano peppers, cilantro, green onions optional

REFRIGERATOR/FREEZER

• ▢ 8 oz pre-made pizza dough
• ▢ vegan butter
• ▢ vegan chicken strips
• ▢ 2 cups non-dairy milk
• ▢ vegan ranch
• ▢ 1/2 cup hummus

Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.

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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!