Weekly Vegan Dinner Plan #102
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Weekly Vegan Dinner Plan #102 – 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
The perfect weeknight dinner, this Creamy Vegan Sausage & Pasta Skillet is ready in less than 30 minutes and requires just a few ingredients!
TUESDAY
These Air Fryer Vegan Rolled Tacos are filled with beans and avocado before being layered with all of your favorite taco toppings. Simple and quick!
WEDNESDAY
These Roasted Tomato Sandwiches with Vegan Lemon Garlic Aioli are loaded with avocado, arugula and some of the tastiest tomato slices.
THURSDAY
This Vegan Mediterranean Couscous Salad is packed full of pearl couscous, chickpeas, sun-dried tomatoes, cherry tomatoes, pesto and arugula!
FRIDAY
Step up Pizza Friday with this Vegan Pesto Pizza with Balsamic Glaze. It is fresh, green and simple. Perfect pizza for Spring.
Weekly Vegan Dinner Plan #102
Ingredients
DRY GOODS
- 1 15-ounce can vegan refried beans
- 1 15-ounce can chickpeas
- 1 15-ounce can fire roasted tomatoes
- 1 tbsp taco seasoning
- 8 corn tortillas
- 8 oz medium-sized pasta
- 2 cups vegan beef broth*
- 4 slices sourdough
- 1 1/3 cup pearl couscous
- 4 oz sun-dried tomatoes packed in oil
- 1/4 cup pine nuts
- balsamic glaze
PRODUCE
- 2 large avocados
- 1 yellow onion
- 6 cloves garlic
- 1 cup basil
- 3 large tomatoes
- 10 oz cherry tomatoes
- 1 lemon
- 2 cups arugula
- 1 cup mixed greens
- shredded lettuce, cilantro, salsa optional taco toppings
REFRIGERATOR/FREEZER
- 8 oz vegan sausage
- 8 oz vegan cream cheese
- 4 oz vegan mayo
- vegan butter
- 1 cup vegan pesto
- 1/4 cup vegan parmesan
- 16 oz pre-made pizza dough
