Weekly Vegan Dinner Plan #45 - five nights worth of vegan dinners to help inspire…
Weekly Vegan Dinner Plan #113
Weekly Vegan Dinner Plan #113 – 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 check out the grocery list at the bottom of the page.
Want to check out past weekly vegan dinner plans? Head over here.
This Creamy Vegan Sun-Dried Tomato Pesto Gnocchi is a flavor explosion with fresh basil, marinated tomatoes and garlic. Ready in just 20 minutes!
This One-Pot Vegan Hamburger Helper is 100 times tastier (and healthier) than the classic boxed dinner. Made with lentils for plenty of fiber and protein.
These Simple Sesame Ginger Soba Noodles are the perfect vegan one pot meal for busy weeknights. Ready in just 10 minutes!
These Veggie Thai Wraps with Spicy Peanut Sauce make a simple and delicious cold, summer dinner.
This Vegan BLT Pizza is layered with a rosemary cream sauce, heirloom cherry tomatoes, tempeh bacon and arugula. A fun twist on a classic.
Weekly Vegan Dinner Plan #113
Ingredients
PANTRY STAPLES
- olive oil
- corn starch
- corn meal
- salt & pepper
- red pepper flakes
- garlic powder
- onion powder
- chili powder
- smoked paprika
- hot sauce
- low sodium soy sauce
- sesame oil
- sriracha
- rice wine vinegar
- agave
- ground ginger
- balsamic vinegar
DRY GOODS
- 1 16-ounce package gnocchi
- 1 8.5-ounce jar sun-dried tomatoes packed in oil
- 3 tbsp tomato paste
- 8 oz macaroni dry
- 3 cups broth*
- 8 oz soba noodles
- 2 tbsp toasted sesame seeds
- 1/2 cup peanut butter
- 4 whole wheat wraps
PRODUCE
- 2 heads garlic
- 3 cups fresh basil
- 1 lemon
- 1 yellow onion
- 1 bunch green onions
- 1/2 inch fresh ginger
- 1 jalapeño
- 1 cup baby spinach
- 8 small sweet peppers
- 1/2 cup broccoli slaw
- 1 bunch cilantro
- 1 sprig rosemary
- 16 oz heirloom cherry tomatoes or cherry tomatoes
- 1 cup arugula
REFRIGERATOR/FREEZER
- 8 oz non-dairy milk unsweetened
- vegan butter
- vegan parmesan optional
- 12 oz cooked lentils
- 4 tbsp vegan cream cheese
- vegan mayo
- 1 16-ounce package pre-made pizza dough
- 3 oz tempeh bacon
Notes
*I used vegan beef broth – you can get this at Whole Foods or online here. You can also swap it for your favorite vegan broth.
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