Weekly Vegan Dinner Plan #115 - 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 Baked Gnocchi with Vegan Tofu Ricotta is a saucy casserole that is best served with rosemary garlic bread and a big green salad on the side.

These Vegan Oven Baked Tacos are the perfect weeknight dinner. Crispy taco shells are loaded with lentil taco “meat” and vegan queso!

This Vegan Grilled Caesar Salad is the perfect summer salad – romaine is given a quick char then topped off with roasted chickpeas, homemade croutons and tahini caesar dressing.

This Tomato Basil Soup with Vegan Grilled Cheese Croutons is made of a bunch of roasted veggies, basil pesto and the best croutons you’ve ever had!

These Spicy Peanut Tofu Bowls are simple, quick and totally delicious! Ready in 30 minutes – perfect for meal prepping or a quick vegan dinner!

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Weekly Vegan Dinner Plan #115

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.

Ingredients

PANTRY STAPLES

salt & pepper
hot sauce
olive oil
sesame oil
white pepper
low sodium soy sauce
agave
rice wine vinegar
unsalted peanut butter
red pepper flakes
Italian seasoning
balsamic vinegar
garlic powder
dried rosemary
smoked paprika
apple cider vinegar
oregano

DRY GOODS

8 crunchy taco shells
1 can chipotles in adobo
Better Than Bouillon No Beef Base*
12 oz jar salsa verde
1 cup white rice dry
thai red curry paste
hoisin sauce
2 tablespoon tomato paste
1 28-ounce can crushed tomatoes
1 16-ounce package gnocchi
1 loaf sourdough
1 15-ounce can chickpeas
⅓ cup tahini
3 cups broth**
2 tablespoon taco seasoning

PRODUCE

shredded lettuce
2 yellow onions
1 red onion
1 bunch green onions
1 bunch cilantro
2 limes
6 small sweet peppers
2 heads garlic
1 shallot
2 cups fresh tomatoes any variety
2 lbs roma tomatoes
1 lb cherry tomatoes
1 bunch parsley
fresh basil
3 heads romaine
2 lemons
3 carrots
fresh thyme

REFRIGERATOR/FREEZER

2.5 cups cooked lentils
12 oz vegan cream cheese
1 14-ounce package firm tofu
8 oz vegan ricotta
vegan butter
⅓ cup vegan pesto
1 cup non-dairy milk unsweetened

Notes

*You can get this at Whole Foods or online here.

**I used vegan chicken broth - you can get this at Whole Foods or online, here. You can also swap it for your favorite broth.