Weekly Vegan Dinner Plan #103
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Weekly Vegan Dinner Plan #103 – 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
These Spicy Thai Noodles are quick, simple and totally mouthwatering. Bulk them up with extra veggies for a better than takeout vegan dinner at home.
TUESDAY
A 20 minute dinner that will have you going back for seconds ā these Buffalo Chickpea Tacos with Vegan Ranch are simple & delicious.
WEDNESDAY
These Roasted Veggies with Creamy Vegan Spinach Orzo make up the ultimate bowl. Topped off with Mustard Tahini Dressing and fresh arugula!
THURSDAY
This Vegan Sausage & Potato Beer Cheese Soup is creamy comfort in a bowl. A hearty vegan soup that can be served with crusty bread and green onion.
FRIDAY
This Vegan Roasted Cauliflower Buffalo Pizza is the perfect balance of spiciness and creaminess with a nice crunch from the cauliflower.
Weekly Vegan Dinner Plan #103
Ingredients
PANTRY STAPLES
DRY GOODS
- 8 oz rice noodles
- white pepper
- red curry paste
- 4 cups broth*
- 2 15-ounce cans chickpeas
- 1 1/2 cups buffalo sauce
- 1 cup orzo
- 1/2 cup tahini
- 8 taco-sized flour tortillas
PRODUCE
- 2 yellow onions
- 2 red onions
- 1 bunch green onions
- 1 inch fresh ginger
- 6 cloves garlic
- 2 cups spinach
- 4 cups arugula
- 1 bunch cilantro
- 1 lime
- 2 lemons
- 1 head cauliflower
- 5 large carrots
- 1 shallot
- 2 stalks celery
- 2 russet potatoes
- 1 jalapeƱo
REFRIGERATOR/FREEZER
- vegan ranch
- 8 oz frozen spinach
- 1 1/3 cup non-dairy milk unsweetened
- 1/4 cup plain hummus
- 16 oz pre-made pizza dough
- 8 oz vegan sausage
- 8 oz vegan cream cheese
- vegan butter
- 8 oz beer