Weekly Vegan Dinner Plan #69 - five nights worth of vegan dinners to help inspire…
Weekly Vegan Dinner Plan #116
Weekly Vegan Dinner Plan #116 – 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.
These Vegan Chicken Satay Bowls are loaded with coconut rice, spinach, air fryer vegan chicken satay skewers and a curry peanut sauce! Comforting and quick dinner idea!
A 20 minute dinner that will have you going back for seconds – these Buffalo Chickpea Tacos with Vegan Ranch are simple & delicious.
These Creamy Vegan Cajun Stuffed Shells are the ultimate casserole dinner. Lightened up by using cauliflower cream sauce and a tofu ricotta.
All of your favorite taco flavors come together with these Loaded Vegan Taco Fries.
These Vegan Dan Dan Noodles with Garlic Chili Oil are comforting and delicious. Perfectly savory and slightly spicy for the best vegan dinner.
Weekly Vegan Dinner Plan #116
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
- tahini
- agave
- rice vinegar
- low sodium soy sauce
- white pepper
- red pepper flakes
- brown sugar
- ground ginger
- turmeric
- yellow curry powder
- chili garlic sauce
- unsalted peanut butter
- garlic powder
- chili powder
DRY GOODS
- hoisin sauce
- chili sesame oil
- 8 oz rice noodles
- 5.5 cups broth*
- 1/2 cup unsalted walnuts
- 10 oz coconut milk
- 1 cup basmati rice
- 2 15-ounce cans chickpeas
- 1 15-ounce can black beans
- 1 cup buffalo sauce
- 8 taco-sized flour tortillas
- cajun seasoning
- 12 large pasta shells
- 1/4 cup sun-dried tomatoes packed in oil
PRODUCE
- 2 heads garlic
- 1 inch ginger
- 1 cup white mushrooms
- 6 cups spinach
- 1 bunch green onions
- 3 limes
- 2 red onions
- 1 bunch cilantro
- 1 bunch parsley
- fresh basil
- 1 shallot
- 2 heads cauliflower
- 1 jalapeño
- 1 avocado
- 1 tomato
REFRIGERATOR/FREEZER
- 8 oz vegan beef crumbles
- 12 vegan chicken strips
- vegan ranch
- vegan butter
- 8 oz vegan ricotta**
- 8 oz frozen spinach
- 1/2 cup non-dairy milk unsweetened
- 2 cups frozen french fries
- 1/4 cup frozen corn
Notes
*I used vegan chicken broth. You can get this at Whole Foods or online, here. You can also swap it for your favorite broth.
**You can buy this pre-made or make my Tofu Ricotta Recipe.
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