Weekly Vegan Dinner Plan #100 – 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.

Weekly Vegan Dinner Plan #100 - 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

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

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

MONDAY

This Creamy Vegan Sun-Dried Tomato Pesto Gnocchi is a flavor explosion with fresh basil, marinated tomatoes and garlic. Ready in just 20 minutes!

ThisĀ Creamy Vegan Sun-Dried Tomato Pesto Gnocchi is a flavor explosion with fresh basil, marinated tomatoes and garlic. Ready in just 20 minutes! | ThisSavoryVegan.com

TUESDAY

These Smashed Chickpea Tacos with Vegan Jalapeño Cream Sauce are the perfect blend of seasoned chickpeas, fresh slaw and a bit of spice! Taco Tuesday never looked so good.

These Smashed Chickpea Tacos with Vegan Jalapeño Cream Sauce are the perfect blend of seasoned chickpeas, fresh slaw and a bit of spice! Taco Tuesday never looked so good | ThisSavoryVegan.com #tacotuesday #vegan

WEDNESDAY

These Vegan Dan Dan Noodles with Garlic Chili Oil are comforting and delicious. Perfectly savory and slightly spicy for the best vegan dinner.

These Vegan Dan Dan Noodles with Garlic Chili Oil are comforting and delicious. Perfectly savory and slightly spicy for the best vegan dinner | ThisSavoryVegan.com #thissavoryvegan #dandannoodles #vegannoodles

THURSDAY

These Fajita Veggie Bowls with Cilantro Lime Rice are a tastier version of Chipotle that you can make at home in 30 minutes!

These Fajita Veggie Bowls with Cilantro Lime Rice are a tastier version of Chipotle that you can make at home in 30 minutes! | ThisSavoryVegan.com #thissavoryvegan #buddhabowl

FRIDAY

These Vegan Ricotta Zucchini Flatbreads are topped with homemade tofu ricotta, thin zucchini slices, basil and almonds. Simple and delicious!

These Vegan Ricotta Zucchini Flatbreads are topped with homemade tofu ricotta, thin zucchini slices, basil and almonds. Simple and delicious! | ThisSavoryVegan.com #thissavoryvegan #veganpizza

Weekly Vegan Dinner Plan #100

5 from 1 rating

Ingredients

PANTRY STAPLES

DRY GOODS

  • 2 15-ounce cans chickpeas
  • 1 15-ounce can black beans
  • 2 packets taco seasoning
  • 8 corn tortillas
  • 4 pieces naan
  • 1 8.5 oz jar sun-dried tomatoes packed in oil
  • 1 16-ounce package gnocchi
  • 3 tbsp tahini
  • hoisin sauce
  • rice wine vinegar
  • 1/3 cup chili sesame oil
  • 8 oz rice noodles
  • 2 1/2 cups broth*
  • 1/2 cup unsalted walnuts
  • 1/4 cup almond slices
  • 2 cups rice cooked
  • salsa

PRODUCE

  • 2 red onions
  • green onions
  • 1 cup shredded lettuce
  • 1 cup red cabbage
  • 3 limes
  • 2 lemons
  • 2 heads garlic
  • 1 jalapeƱo
  • 1 bunch cilantro
  • 3 cups fresh basil
  • 1 inch ginger
  • 1 cup white mushrooms
  • 2 cups spinach
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 avocado
  • 1 zucchini
  • radish slices, serrano peppers, lime wedges optional toppings for tacos

REFRIGERATOR/FREEZER

  • 8 oz vegan cream cheese
  • 8 oz non-dairy milk unsweetened
  • vegan butter
  • 8 oz vegan beef crumbles
  • 8 oz vegan ricotta
  • vegan parmesan optional

Notes

*I used vegan chicken broth. You can get it at Whole Foods or online here. You can also swap it for your favorite broth.
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.