Weekly Vegan Dinner Plan #105
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Weekly Vegan Dinner Plan #105 – 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 BBQ Tempeh Bowls with Garlic Herb Rice are loaded with flavor-packed rice, corn, tomatoes, greens, crispy tempeh and vegan dressing.Ā Perfect for meal prepping!
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
This Vegan Chicken Alfredo Pasta is the ultimate comfort meal! The sauce is lightened up by using a cauliflower base and the chicken is smoky and flavor-packed.
THURSDAY
These Vegan Ramen Noodles with Mushrooms & Bok Choy are simple, veggie-packed and totally delicious. Perfect vegan dinner!
FRIDAY
These Zesty Brown Rice Black Bean Vegan Sliders with Basil Aioli are the perfect party appetizer. Topped off with an avocado & tomato salsa.
Weekly Vegan Dinner Plan #105
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 cup brown rice cooked
- 1 cup white rice dry
- 2 15-ounce cans chickpeas
- 1 15-ounce can black beans
- 10 slider buns
- 2.5 cups broth*
- vegan beef bouillon**
- 1 lb penne
- 1 packet taco seasoning
- 8 corn tortillas
- 1/2 cup BBQ sauce
- chili garlic sauce***
- 2 squares ramen noodles
- sesame seeds
PRODUCE
- 1 russet potato
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch green onions
- 1 red onion
- 1 cup basil
- 2 heads garlic
- 3 avocados
- 1 plum tomato
- 3 limes
- 1 lemon
- 7 cups greens I used spinach
- 1 head cauliflower
- 1 shallot
- 1 cup shredded lettuce
- 1 cup purple cabbage
- 1 jalapeƱo
- fresh dill
- fresh chives
- 10 oz cherry tomatoes
- 1 cup mushrooms
- 2 cups bok choy
- radish slices, serrano peppers, cilantro, lime wedges optional taco toppings
REFRIGERATOR/FREEZER
- 1 1/4 cup vegan mayo
- vegan butter
- 1/2 cup non-dairy milk unsweetened
- 6 oz vegan chicken strips un-breaded
- 8 oz vegan cream cheese
- 8 oz tempeh
- 1 cup frozen corn