Weekly Vegan Dinner Plan #120
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Weekly Vegan Dinner Plan #120 – 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 Vegan Cauliflower Alfredo Pasta with Broccolini is a healthy take on traditional alfredo pasta that tastes creamy and decadent without the extra calories.
Two favorite snacks are combined into one with these Vegan Spinach Artichoke Quesadillas. These are ooey, gooey and super delicious.
This Vegan Sausage & Potato Beer Cheese Soup is creamy comfort in a bowl. A hearty vegan soup that can be served with crusty bread and green onion.
The Best Veggie Everything Bagel Sandwich ā a toasted bagel is loaded up with vegan cream cheese, avocado and a whole lotta veggies.
This Vegan Udon Noodle Cabbage Stir Fry is a quick weeknight dinner that is better than takeout. Ready in less than 30 minutes!
Weekly Vegan Dinner Plan #120
Ingredients
PANTRY STAPLES
DRY GOODS
- 6 oz marinated artichoke hearts
- 2 large tortillas
- 1 cup broth*
- 1/2 cup white wine
- 8 oz linguine
- 4 everything bagels
- 13 oz udon noodles
- 3 tbsp black bean garlic sauce
- sesame seeds
- 1 tbsp vegan chicken bouillon**
PRODUCE
- 8 cloves garlic
- 3 cups spinach
- 1 head cauliflower
- 1 shallot
- 1 lemon
- 1 lime
- 8 oz broccolini
- fresh basil
- 2 large tomatoes
- 1 red onion
- 2 yellow onions
- 1 bunch green onions
- 2 radishes
- 2 avocados
- 2 cups arugula
- micro greens
- 1/2 head cabbage
- 1 carrot
- 2 stalks celery
- 2 russet potatoes
- 1 jalapeƱo
REFRIGERATOR/FREEZER
- 16 oz vegan cream cheese
- vegan mayo
- vegan butter
- 12 oz non-dairy milk unsweetened
- 8 oz vegan sausage
- 8 oz beer
Thank you so much for the yummy recipes! I enjoyed them all.
Yay! š¤