Weekly Vegan Dinner Plan #123
Weekly Vegan Dinner Plan #123 – 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.
Your new favorite quick vegan noodle dinner is here ā Spicy Garlic Soba Noodles with Bok Choy. So simple, so tasty, so savory.
These Vegan Oven Baked Tacos are the perfect weeknight dinner. Crispy taco shells are loaded with lentil taco āmeatā and vegan queso!
This Creamy Vegan Gnocchi Soup has all of the flavors of chicken noodle soup with none of the chicken. This is comfort in a bowl.
These BBQ Chickpea Lettuce Wraps are the perfect lunch or dinner when you donāt feel like cooking. Topped with Vegan Cilantro Ranch Dressing & avocado slices.
This Vegan Sausage & Ricotta Pizza has the perfect amount of crunch, spice and fresh flavors. A better than takeout vegan pizza you will want to make every Friday!
Weekly Vegan Dinner Plan #123
Ingredients
PANTRY STAPLES
- olive oil
- corn meal
- everything but the bagel seasoning
- salt & pepper
- red pepper flakes
- hot sauce
- corn starch
- Italian seasoning
- poultry seasoning
- low sodium soy sauce
- sriracha
- rice vinegar
- sesame oil
- smoked paprika
- garlic salt
- apple cider vinegar
DRY GOODS
- 1/2 cup marinara sauce
- 8 crunchy tacos
- 1 can chipotle peppers in adobo
- Better Than Bouillon No Beef Base*
- Better Than Bouillon No Chicken Base**
- 2 tbsp taco seasoning
- 8 -12 oz salsa verde
- 1 package gnocchi
- tahini
- chili garlic sauce
- 6 oz soba noodles
- 1/4 cup roasted peanuts
- 1 15-ounce can chickpeas
- 1/2 cup BBQ sauce
PRODUCE
- 2 tomatoes
- 1 shallot
- fresh thyme
- fresh basil
- shredded lettuce
- 1 yellow onion
- 1 red onion
- 2 bunches cilantro
- 1 bunch parsley
- 2 limes
- 2 heads garlic
- 1 bunch celery
- 6 carrots
- 6 oz baby bok choy
- 1 bunch green onions
- 1 cup bean sprouts
- 1 jalapeƱo
- 1 head butter lettuce
- 2 avocados
- radishes optional
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 8 oz vegan sausage
- 4 oz vegan ricotta***
- 2.5 cups cooked lentils
- 8 oz vegan cream cheese
- 2 cups non-dairy milk
- vegan mayo
Yummy