Weekly Vegan Dinner Plan #100
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.
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!
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.
WEDNESDAY
These Vegan Dan Dan Noodles with Garlic Chili Oil are comforting and delicious. Perfectly savory and slightly spicy for the best vegan dinner.
THURSDAY
These Fajita Veggie Bowls with Cilantro Lime Rice are a tastier version of Chipotle that you can make at home in 30 minutes!
FRIDAY
These Vegan Ricotta Zucchini Flatbreads are topped with homemade tofu ricotta, thin zucchini slices, basil and almonds. Simple and delicious!
Weekly Vegan Dinner Plan #100
Ingredients
PANTRY STAPLES
- olive oil
- cumin
- salt & pepper
- red pepper flakes
- corn starch
- agave
- low sodium soy sauce
- white pepper
- garlic salt
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 jalapeño
- 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
This entire week’s recipes were a major hit in my house! The dan dan noodle recipe was my husband’s favorite and I he made 2 of the meals for us as well. The instructions are super simple to follow and I really appreciate that. I’ve been following you for a while but never really dove in and now I feel like I’m head over heels! Thanks so much!!!