Weekly Vegan Dinner Plan #109
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Weekly Vegan Dinner Plan #109 – 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 Enchilada Casserole with JalapeƱo Cream Sauce is the perfect make ahead meal for busy weeknights or Sunday meal prep.
These Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are filled with brown rice, bell peppers, onion & beans. A healthy & tasty vegan dinner!
This Vegan Sun-Dried Tomato Pesto Pasta with Spring Peas is a quick and easy dinner ā ready in less than 30 minutes and filled with bright and fresh flavors.
This Green Goddess Sandwich is the ultimate lunch. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeƱo.
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.
Weekly Vegan Dinner Plan #109
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 15-ounce can refried beans
- 2 15-ounce cans black beans
- 1 15-ounce can chickpeas
- 1 4-ounce can green chiles
- 1 8.5-ounce jar sun-dried tomatoes packed in oil
- 1 1/2 cups green enchilada sauce
- 12 corn tortillas
- 8 oz rice noodles
- sesame oil
- white pepper
- red curry paste
- 1 cup broth
- 4 tbsp taco seasoning
- 2 cups brown rice cooked
- 1/4 cup salsa
- 1 lb bow tie pasta
- 4 slices bread
PRODUCE
- 1 yellow onion
- 2 red onions
- 1 bunch green onions
- 4 jalapeƱos
- 2 bunches cilantro
- 2 heads garlic
- 1 inch ginger
- 2 cups cauliflower
- 3 cups basil
- 6 cups leafy greens
- 2 avocados
- 1 lime
- 1 lemon
- 1 shallot
- 1 cup spring peas
REFRIGERATOR/FREEZER
- 2 cups frozen corn
- 8 oz vegan cream cheese
- vegan mayo