Weekly Vegan Dinner Plan #80 - five nights worth of vegan dinners to help inspire…
Weekly Vegan Dinner Plan #117
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!
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 tbsp taco seasoning
- 3 large wraps
- 1 cup orzo
- 1/2 cup tahini
- 1/4 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
- 1/2 head cauliflower
- 4 carrots
- 5 cups arugula
- 1 tsp ginger
- 2 cups kale
- 1/4 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***
- 1/4 cup corn
- 8 oz frozen spinach
- 1/4 cup plain hummus
- 1/4 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.
Leave a Reply