Weekly Vegan Dinner Plan #106
Weekly Vegan Dinner Plan #106 – 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 Peanut Tofu Bowls are simple, quick and totally delicious! Ready in 30 minutes ā perfect for meal prepping or a quick vegan dinner!
TUESDAY
A delicious combo of vegan butter, summer squash, garlic and fresh basil make thisĀ Vegan Summer Squash Rigatoni an instant hit and easy dinner.
WEDNESDAY
This One-Pot Vegan Hamburger Helper is 100 times tastier (and healthier) than the classic boxed dinner. Made with lentils for plenty of fiber and protein.
THURSDAY
TheseĀ Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy.
FRIDAY
This Vegan BBQ Chicken Pizza is made extra crispy and delicious by using a cast iron skillet. Top it off with vegan ranch and fresh cilantro!
Weekly Vegan Dinner Plan #106
Ingredients
PANTRY STAPLES
- cornmeal or flour for rolling out pizza dough
- olive oil
- garlic powder
- garlic salt
- onion powder
- smoked paprika
- chili powder
- salt & pepper
- oregano
- red pepper flakes
- yellow mustard
- red wine vinegar
- rice wine vinegar
- low sodium soy sauce
- agave
- unsalted peanut butter
- hot sauce
DRY GOODS
- 1/2 cup BBQ sauce
- 1 cup white rice dry
- 8 oz rigatoni dry
- 8 oz macaroni dry
- thai red curry paste
- hoisin sauce
- 3 tbsp tomato paste
- 3 cups vegan beef broth*
- 1/2 cup tahini
PRODUCE
- 2 red onions
- 1 yellow onion
- 1 jalapeƱo
- 1 bunch cilantro
- 1 bunch green onions
- 6 small sweet peppers or 2 bell peppers
- 1 green bell pepper
- 2 heads garlic
- 1 large yellow squash
- 8 basil leaves
- 1 cup arugula
- 4 lemons
- 1 lb yellow potatoes
- 4 cups kale
- thai chilies, lime wedges optional toppings
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 10 oz vegan chicken strips
- vegan ranch
- 1 14-ounce package firm tofu
- vegan butter
- 12 oz cooked lentils
- 4 oz vegan cream cheese
