Weekly Vegan Dinner Plan #101
This post may contain affiliate links, please see our privacy policy for details.
Weekly Vegan Dinner Plan #101 – 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 Vegan Brown Butter Gnocchi with Fresh Herbs is a simple and flavorful dish. A savory meal that vegans and non-vegans will definitely enjoy.
TUESDAY
These Vegan Butternut Squash Tacos with Chipotle Cilantro Sauce are a healthy mix of roasted veggies, crunchy toppings and spicy sauce.
WEDNESDAY
This Grilled Tempeh Vegan Caesar Salad is lightened up by using a tahini-based dressing and protein-packed with marinated tempeh.
THURSDAY
These Vegan Buffalo Chickpea Salad Pinwheels are slightly spicy, perfectly crunchy and healthy!
FRIDAY
This Vegan BLT Pizza is layered with a rosemary cream sauce, heirloom cherry tomatoes, tempeh bacon and arugula. A fun twist on a classic.
Weekly Vegan Dinner Plan #101
Ingredients
PANTRY STAPLES
DRY GOODS
- 8 oz Italian dressing
- 2 cups crusty bread I used ciabatta
- 1/3 cup tahini
- 1/4 cup pine nuts
- 1 16-ounce package gnocchi
- 2 tbsp taco seasoning
- 1 can chipotle peppers in adobo
- 8 taco-sized flour tortillas
- 2 large flour tortillas
- 2 15-ounce cans chickpeas
- 1/3 cup buffalo sauce
PRODUCE
- 3 lemons
- 2 limes
- 2 heads garlic
- 3 heads romaine
- 5 avocados
- 3 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 2 cups arugula
- 2 cups butternut squash
- 2 red onions
- 1 bunch green onions
- 1 bunch cilantro
- 1 1/4 cups red cabbage
- 1 jalapeño
- 2 cups baby spinach
- 16 oz heirloom cherry tomatoes or cherry tomatoes
- fresh basil
REFRIGERATOR/FREEZER
- 8 oz tempeh
- 3 oz tempeh bacon
- vegan butter
- vegan parmesan
- vegan mayo
- 1 16 oz package pre-made pizza dough
