Weekly Vegan Dinner Plan #111
This post may contain affiliate links, please see our privacy policy for details.
Weekly Vegan Dinner Plan #111 – 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 Spicy Vegan Garlic Pasta with Roasted Chickpeas is the ultimate quick vegan dinner. Simple ingredients in a light & spicy garlicky sauce.
These Air Fryer Vegan Rolled Tacos are filled with beans and avocado before being layered with all of your favorite taco toppings. Simple and quick!
For a quick and easy meal try these Black Bean Quinoa Buddha Bowls with Salsa Verde Vinaigrette. Healthy, simple and easy to customize.
These Vegan Buffalo Chickpea Salad Pinwheels are the ultimate party snack or make-ahead lunch. Slightly spicy, perfectly crunchy and healthy!
These Vegan Kung Pao Tofu Rice Bowls are a better than takeout vegan dinner at home. Filled with sticky, savory & sweet tofu, red bell pepper & rice.
Weekly Vegan Dinner Plan #111
Ingredients
PANTRY STAPLES
DRY GOODS
- hoisin sauce
- rice wine vinegar
- garlic chili sauce
- 1 cup white rice dry
- 1 cup quinoa dry
- sesame seeds
- chopped peanuts
- 3 15-ounce cans chickpeas
- 1 15-ounce can black beans
- 1 15-ounce can refried beans
- 12 oz pasta shells
- 1 tbsp taco seasoning
- 8 corn tortillas
- 1 cup salsa verde
- buffalo sauce
- 2 large tortillas
PRODUCE
- 1 bunch green onions
- 1 bunch cilantro
- 1 head garlic
- 1 red bell pepper
- 2 jalapeños
- 1 inch fresh ginger
- 1 lemon
- arugula
- fresh basil
- 3 avocados
- 4 cups spinach
- 1 red onion
- 1/4 cup red cabbage
- shredded lettuce, salsa, vegan cilantro ranch optional toppings
REFRIGERATOR/FREEZER
- 1 14-ounce package firm tofu
- vegan butter
- vegan mayo
