Weekly Vegan Dinner Plan #12
5 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.
There’s nothing like a 3 day weekend after the holidays.
We all gotta ease back into the swing of things. And that extra day makes all the difference.
It also gives us all an extra day to meal prep.
And I’m not mad about that.
Per usual, I have 5 dinner recipes that are meat and dairy free that will get you through the week and make you excited to cook every night.
If you’re making all 5 recipes be sure to print the grocery list at the bottom of the page.
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Want to check out past dinner plans? Head over here.
MONDAY
This Roasted Vegetable Vegan Ramen is bursting with flavor – roasted carrots and shishito peppers simmer in a vegan beef broth before being topped off with ramen noodles.
TUESDAY
These Marinated Pinto Bean Tacos are healthy, vegan and super simple. With just a few ingredients and 30 minutes, you can have Taco Tuesday at home!
WEDNESDAY
This Sweet Potato Noodle Salad with Peanut Dressing combines fresh spinach, cabbage and green onion with sautéed sweet potato noodles and shelled edamame.
THURSDAY
These Black Bean Tofu Scramble Vegan Enchiladas are loaded with a hearty tofu scramble of black beans & veggies and are topped off with a green chili cream sauce.
FRIDAY
The perfect vegan pizza when you need something simple, comforting and delicious – Vegan Roasted Garlic and Spinach White Pizza.
Weekly Vegan Dinner Plan #12
Ingredients
PANTRY STAPLES
- olive oil
- peanut butter
- soy sauce or tamari
- cumin
- paprika
- salt & pepper
- red pepper flakes
- garlic powder
DRY GOODS
- sriracha
- ground ginger
- Better than Bouillon No Beef flavor*
- Better than Bouillon No Chicken flavor**
- rice wine vinegar
- 4 packages Top Ramen
- 8 flour taco-sized tortillas
- 2 cans pinto beans
- 1 can black beans
- 1 cup salsa
- 1 4 oz can green chilies
- 12 oz red enchilada sauce
- sesame seeds optional
- sesame oil optional
PRODUCE
- 2 heads garlic
- 4 jalapeños
- 1 sweet potato
- 7 cups baby spinach
- 1 cup shredded purple cabbage
- 1 bunch green onions
- 6 oz shishito peppers
- 10 oz carrots
- 1/2 inch fresh ginger
- 2 white onions
- 1 red onion
- 1 cup cilantro
- 2 limes
- 3 avocados
- 1 bell pepper
- 1/2 cup corn
- 14 oz package firm tofu
- 1 large tomato
- parsley optional
REFRIGERATOR/FREEZER
- 1/2 cup frozen edamame
- 8 oz vegan cream cheese
- 16 oz pre-made pizza dough
- vegan mayo
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