Weekly Vegan Dinner Plan #11
5 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.
We’re one week into 2018 and I’m already feeling like this year is a breath of fresh air.
I personally love the beginning of the year. It gives you time to reflect and refocus on things you may have lost sight of in the previous year.
Everything that worked, keeping doing it. Everything that didn’t, leave it in the past.
And I know some people think new years resolutions are cheesy, but a vegan’s resolutions couldn’t possible be cheesy…we don’t even eat cheese.
Ok, now that I’ve knocked the first bad joke of the year out of the park, let’s get into this week’s dinner plan.
For everyone that is new to TSV, let me first say…welcome!
These dinner plans give you 5 recipes to get through the work week. And the best part is, the hard work is done for you. I have planned out the recipes, written out your grocery list and put links to all of the recipes in one place. Bookmark this page and come back to it throughout the week for easy access to all of your dinners.
If you’re making all 5 recipes be sure to print the grocery list at the bottom of the page.
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Want to check out past dinner plans? Head over here.
The beginning of the week is the perfect time to load up on the veggies and sweat out any unhealthy food choices from the weekend. Which makes this Spicy Cabbage Detox Soup the perfect way to kick off the week. This soup is full of veggies, spices and a delicious vegan beef broth.
Simple and delicious, these Vegan Mushroom Garlic Parmesan Noodles are a yummy mix of angel hair pasta, sliced mushrooms, fresh garlic and parmesan. Ready in just 15 minutes! Looking for a good vegan parmesan? Check out my favorite brand here.
Hump day calls for something easy and quick! These Simple Vegan Hummus Quesadillas are just that. Hummus acts as the binder and roasted red peppers and spinach pack some healthy mediterranean flavors into one crispy tortilla.
Imagine all of your favorite flavors in one bowl – that’s what these Vegan Greek Buddha Bowls are.
Weekly Vegan Dinner Plan #11
- 1/2 cup red wine vinegar
- 2 cups quinoa cooked
- 1 can cannellini beans
- 1/4 cup pepperoncini peppers
- Better than Bouillon No Beef flavor*
- Better than Bouillon No Chicken flavor**
- 1/2 cup chunky red salsa
- sesame oil
- ground ginger
- 1/4 cup corn meal
- 8 oz angel hair pasta dry
- large whole wheat tortillas
- 1 jar roasted red peppers
- sweet chili sauce optional
- 1 cup hummus
- 16 oz pre-made pizza dough
- vegan butter
- vegan parmesan
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