Weekly Vegan Dinner Plan #117 - 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 Pumpkin Lasagna Roll Ups are filled with vegan ricotta, fresh herbs & pumpkin before being topped with a creamy vegan sauce! Perfect dinner for a cold night!

These Simple Vegan Taco Pinwheels are the perfect party appetizer, make ahead lunch or easy snack. No need to cook when you can eat a pinwheel instead.

These Roasted Veggies with Creamy Vegan Spinach Orzo make up the ultimate bowl. Topped off with Mustard Tahini Dressing and fresh arugula!

This Green Goddess Detox Salad is packed with roasted pesto potatoes, delicious raw veggies and topped off with a lemon vinaigrette. The perfect salad when you want something healthy and delicious.

These Vegan Ramen Noodles with Mushrooms & Bok Choy are simple, veggie-packed and totally delicious. Perfect vegan dinner!

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Weekly Vegan Dinner Plan #117

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

garlic powder
garlic salt
salt & pepper
flour
sesame oil
white pepper
soy sauce
agave
chili garlic sauce
rice wine vinegar
red wine vinegar
olive oil
mustard powder
oregano
red pepper flakes
yellow mustard

DRY GOODS

4 oz pumpkin puree
1 15-ounce can black beans
1 4-ounce can green chiles
32 oz broth*
10 lasagna noodles
vegan beef bouillon**
2 squares ramen noodles
sesame seeds
2 tablespoon taco seasoning
3 large wraps
1 cup orzo
½ cup tahini
¼ cup pumpkin seeds

PRODUCE

2 heads garlic
2 shallots
fresh sage
fresh basil
fresh rosemary
3 lemons
1 lime
parsley
cilantro
1 cup white mushrooms
2 cups bok choy
1 bell pepper
1 red onion
1 jalapeño
½ head cauliflower
4 carrots
5 cups arugula
1 teaspoon ginger
2 cups kale
¼ purple cabbage
1 avocado
1 lb potatoes

REFRIGERATOR/FREEZER

10 oz vegan cream cheese
vegan butter
15 oz non-dairy milk
8 oz vegan ricotta***
¼ cup corn
8 oz frozen spinach
¼ cup plain hummus
¼ cup vegan pesto

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 get this at Whole Foods or online here.

***You can buy this pre-made or make my Tofu Ricotta Recipe.