Weekly Vegan Dinner Plan #110
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Weekly Vegan Dinner Plan #110 – 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.
These Mediterranean Braised Chickpea Rice Bowls are loaded with cherry tomatoes, sun-dried tomatoes, spinach & a creamy hummus sauce that is super tasty. Simple and delish!
These Vegan Lemon Pepper Chicken Tacos are loaded with a kale avocado slaw and a chili lime crema. Perfect for your next Taco Tuesday!
These Creamy Vegan Fajita Enchiladas are loaded with vegan cream cheese, bell peppers & onions, then topped with avocado, cilantro and green sauce. Perfect mid-week vegan dinner.
These Vegan Butter Garlic Noodles with Toasted Breadcrumbs are a simple pasta dish with all kinds of flavor. The breadcrumbs add a crunch that is next level delicious!
One of the best pizza combos is vegan-ized with this Vegan Roasted Cauliflower BBQ Pizza – perfect Friday night eat!
Weekly Vegan Dinner Plan #110
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 cup white rice dry
- 1 15-ounce can chickpeas
- 1 4-ounce can green chiles
- 4 oz sun-dried tomatoes
- 16 corn tortillas
- 1 tbsp taco seasoning
- 1.5 cups green enchilada sauce
- 1/2 cup BBQ sauce
PRODUCE
- 10 oz cherry tomatoes
- 2 heads garlic
- 1 lemon
- 3 limes
- 1 bunch parsley
- 2 bunches cilantro
- 2 handfuls kale
- 1/2 cup purple cabbage
- 2 red onions
- 1 white onion
- 2 avocados
- 1 green bell pepper
- 1 red bell pepper
- 2 jalapeños
- 1/2 head cauliflower
REFRIGERATOR/FREEZER
- 8 oz frozen spinach
- 8 oz vegan cream cheese
- 3/4 cup vegan mayo
- 4 oz hummus
- 6 oz vegan chicken strips
- 16 oz pre-made pizza dough
- vegan ranch optional
