Weekly Vegan Dinner Plan #125 - 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.

Both healthy and delicious, these Vegan Winter Harvest Bowls with Mustard Tahini Dressing are perfect for meal prepping.

These Vegan Bean & Rice Plates are a super simple dinner recipe that comes together in just 30 minutes. Served with mixed greens and mini quesadillas.

This Vegan Sausage, Kale & Gnocchi Soup is extremely simple but also totally comforting. It also makes the best leftovers!

This Vegan Cauliflower Alfredo Pasta with Broccolini is a healthy take on traditional alfredo pasta that tastes creamy and decadent without the extra calories.

Garlic lovers unite – this Garlic Lovers Vegan Pasta is everything you could ever want. 15 cloves of garlic and vegan sausage make this pasta extra delicious!

Print Pin

No ratings yet

Weekly Vegan Dinner Plan #125

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

olive oil
salt & pepper
dried oregano
dried parsley
dried basil
Italian seasoning
red pepper flakes
fresh basil
cumin
garlic salt
apple cider vinegar
red wine vinegar
yellow mustard

DRY GOODS

2 tablespoon sun-dried tomatoes packed in oil
tomato paste
1 28-ounce jar marinara sauce
8 oz penne dry
8 oz linguine dry
½ cup wild rice dry
1 cup long grain rice dry
1 15-ounce can pinto beans
1 15-ounce can black beans
2 tablespoon taco seasoning
8 mini flour tortillas
7 cups broth*
¼ cup tomato sauce from a can
½ cup tahini
1 16-ounce package gnocchi

PRODUCE

25 cloves garlic
4 cups mixed greens
5 cups kale
1 cup arugula
1 bunch cilantro
1 bunch parsley
1 head cauliflower
1 shallot
2 lemons
8 oz broccolini
1 lb fingerling potatoes
10 oz cherry tomatoes
1 jalapeño
1 red onion
1 yellow onion

REFRIGERATOR/FREEZER

16 oz vegan sausage
6 tablespoon vegan cream cheese
vegan parmesan optional
5 tablespoon vegan butter
½ cup non-dairy milk unsweetened
1 cup non-dairy half & half
½ cup white wine
¼ cup vegan pesto

Notes

*I used vegan chicken broth. You can get it at Whole Foods or online here. You can also swap it for your favorite broth.