Weekly Vegan Dinner Plan #112
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Weekly Vegan Dinner Plan #112 – 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 Broccoli Pesto Pasta With Whipped Tofu Ricotta is filled with a chunky, healthy pesto and creamy vegan ricotta. A comforting and bright meal!
These BBQ Chickpea Lettuce Wraps are the perfect lunch or dinner when you donāt feel like cooking. Topped with Vegan Cilantro Ranch Dressing & avocado slices.
This Creamy Baked Vegan Gnocchi is the ultimate comfort meal ā creamy, saucy and a whole lotta tasty.
This Sweet Potato Quinoa Salad with Vegan Cilantro Pesto is nutty, tangy and filled with a whole lot of greens.
Creamy, comforting and tasty spinach artichoke dip on top of a crispy crust makes this Vegan Spinach Artichoke Pizza an instant favorite.
Weekly Vegan Dinner Plan #112
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 pre-made pizza crust
- 6 oz marinated artichoke hearts
- 1/4 cup roasted pine nuts
- 1/3 cup walnuts
- 1/2 cup quinoa dry
- 1 15-ounce can red kidney beans
- 1 15-ounce can chickpeas
- 1 16-ounce package gnocchi
- 8 oz white wine
- vegan chicken bouillon*
- 3/4 lb spaghetti
- 1/2 cup BBQ sauce
PRODUCE
REFRIGERATOR/FREEZER
- 4 oz vegan cream cheese
- vegan butter
- 12 oz non-dairy milk unsweetened
- vegan mayo
- vegan parmesan
- 1 cup vegan ricotta**
I’ve lost count, at this point, of how many of your recipes I’ve made and my family has enjoyed immensely!!! YUM!!
(I dislike cilantro so I skip it whenever it’s called for and I don’t miss a thing – your recipes are so flavourful regardless!!)
Even my 20 year old son (who’s not vegan) loves your recipes!!
Thank YOU!!!!
Ruth P Cornwall, Ontario, Canada
Yay! So glad you are getting lots of recipe inspo that you and your family enjoy! ā¤ļøļø