Weekly Vegan Dinner Plan #108
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Weekly Vegan Dinner Plan #108 – 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.
This Vegan Spicy Sausage Pesto Pasta is perfectly creamy, slightly spicy and totally filling. Loaded with greens to make it a complete meal.
These Vegan Baked Tacos with Chipotle Ranch are the perfect weeknight dinner. Loaded with seasoned potatoes and beans then topped with avocado salsa and chipotle ranch.
This Crunchy Chickpea Kale Salad with Peanut Ginger Dressing is a healthy dinner recipe that is both quick and tasty.
This Black Bean Brown Rice Vegan Taco Skillet is a super easy dinner ā serve in a bowl, over a salad or in taco shells.
This Vegan Udon Noodle Cabbage Stir Fry is a quick weeknight dinner that is better than takeout. Ready in less than 30 minutes!
Weekly Vegan Dinner Plan #108
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 15-ounce can chickpeas
- 1 15-ounce can vegan refried beans
- 1 15-ounce can black beans
- 1 4-ounce can green chiles
- 1 can chipotle peppers in adobo
- rice wine vinegar
- 1/4 cup peanuts
- 2 packets taco seasoning
- 1/2 cup salsa
- 1.5 cups brown rice cooked
- 3/4 lb pasta I used linguine
- 8-12 corn tortillas
- 13 oz udon noodles
- 3 tbsp black bean garlic sauce
- sesame seeds
PRODUCE
- 1 lime
- 2 tbsp ginger
- 2 heads garlic
- 3 cups kale
- 1 cup napa cabbage
- 1/2 head green cabbage
- 1/2 cup matchstick carrots
- 1 bunch cilantro
- 1 bunch green onions
- 1 red onion
- 1 yellow onion
- 2 bell peppers
- 3 jalapeƱos
- 2 avocados
- 1 shallot
- 2 handfuls baby spinach
- fresh basil
- 1 lb potatoes
- 1/2 cup broth
REFRIGERATOR/FREEZER
- 8 oz vegan sausage
- 8 oz vegan pesto
- 4 oz vegan cream cheese
- 1 cup corn
- vegan mayo