Weekly Vegan Dinner Plan #114
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Weekly Vegan Dinner Plan #114 – 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.
Keep dinner simple and delicious with this One Pot Kale, Tomato & Garlic Spaghetti. A simple vegan pasta dish that is packed full of veggies and bright flavors.
These Chickpea Lentil Taco Rice Bowls are filled with brown rice, spinach, roasted chickpeas & vegan taco lentil meat. All topped off with chimichurri.
This Asian Chick’n Wrap with Spicy Tahini Sauce combines fresh greens, crunchy vegan chicken strips and a tahini dipping sauce that is tangy and delicious.
A classic recipe is vegan-ized with these Vegan Egg Salad Sandwiches. Perfect lunch or dinner for warm weather days when you don’t feel like cooking.
This Vegan Eggplant & Hummus Flatbread combines thin slices of eggplant, creamy hummus and balsamic cherry tomatoes & garlic.
Weekly Vegan Dinner Plan #114
Ingredients
PANTRY STAPLES
DRY GOODS
- 4 sandwich rolls
- large flour tortillas
- 1 15-ounce can chickpeas
- 1 tbsp taco seasoning
- Better Than Bouillon No Chicken Base*
- 8 oz spaghetti dry
- 4 tbsp sun-dried tomatoes packed in oil
- 2 tbsp soyaki sauce or teriyaki sauce
- tahini
- hoisin sauce
- balsamic glaze
PRODUCE
REFRIGERATOR/FREEZER
- 1 14-ounce package tofu
- vegan mayo
- 6 oz soyrizo
- 2.5 cups cooked lentils
- 2 cups cooked brown rice
- 1/4 cup vegan parmesan
- 8 vegan chicken strips
- 8 oz pre-made pizza dough
- 1/2 cup hummus
There could be more recipes for those who required gluten free vegan. No bread, no pasta … I’m a lacto ovo vegan and wonder how many of us are out there.
Otherwise some great recipes to build on. Thank you.
Lyn