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

Recipe 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.

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