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. 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.

Print Pin

No ratings yet

Weekly Vegan Dinner Plan #105

Ingredients

PANTRY STAPLES

olive oil
avocado oil
smoked paprika
cumin
chili powder
garlic powder
onion powder
salt & pepper
dried rosemary
dried oregano
red pepper flakes
non-stick spray
apple cider vinegar
sesame oil
white pepper
low sodium soy sauce
agave
rice wine vinegar

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
½ 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 jalapeño
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 ¼ cup vegan mayo
vegan butter
½ cup non-dairy milk unsweetened
6 oz vegan chicken strips un-breaded
8 oz vegan cream cheese
8 oz tempeh
1 cup frozen corn

Notes

*I used vegan chicken broth - you can get it at Whole Foods or online, here. You can also use veggie broth.

**You can get this at Whole Foods or online, here.

***You can find this in the Asian section of the grocery store or online, here.