Weekly Vegan Dinner Plan #121
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Weekly Vegan Dinner Plan #121 – 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.
When youāre craving pasta this Simple Vegan Ricotta & Spinach Linguine will hit the spot. It requires 20 minutes and one pot to get the job done!
This Black Bean Brown Rice Vegan Taco Skillet is a super easy dinner or make ahead lunch ā serve in a bowl, over a salad or in taco shells.
These Butternut Squash Quinoa Bowls are a hearty, healthy and tasty meal. Filled with roasted veggies, marinated kale and a mustard tahini dressing!
This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans ā ready in 30 minutes and packed with tons of flavor!
This Vegan BBQ Chicken Pizza is made extra crispy and delicious by using a cast iron skillet. Top it off with vegan ranch and fresh cilantro!
Weekly Vegan Dinner Plan #121
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 tsp vegan chicken bouillon*
- 1 cup quinoa dry
- 1/2 cup tahini
- 8 oz linguine
- 1 packet taco seasoning
- 1 can chipotle peppers in adobo sauce
- 2 15-ounce cans black beans
- 1 15-ounce can white beans
- 1 15-ounce can fire roasted tomatoes
- 1 4-ounce can green chiles
- 1 cup canned red enchilada sauce
- 4 cups broth
- hot sauce
- 1/2 cup BBQ sauce
PRODUCE
- 2 cups butternut squash
- 2 lemons
- 1 lime
- 4 cups kale
- 2 avocados
- 2 red onions
- 1 yellow onion
- 5 cloves garlic
- fresh basil
- 3 bell peppers
- 2 jalapeƱos
- 1 bunch cilantro
REFRIGERATOR/FREEZER
- vegan butter
- 8 oz vegan ricotta**
- 1/2 cup non-dairy milk unsweetened
- 1/2 cup frozen spinach
- vegan parmesan optional
- 1/2 cup salsa
- 1.5 cups brown rice cooked
- 1 cup frozen corn
- 16 oz pre-made pizza dough
- 10 oz vegan chicken strips
- vegan ranch
