Weekly Vegan Dinner Plan #126 - 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.
These BBQ Tempeh Bowls with Garlic Herb Rice are loaded with flavor-packed rice, corn, tomatoes, greens, crispy tempeh and vegan dressing. Perfect for meal prepping!
These Vegan Baked Tacos with Chipotle Ranch are the perfect weeknight dinner. Loaded with seasoned potatoes and beans then topped with avocado salsa and chipotle ranch.
This Green Goddess Detox Salad is packed with roasted pesto potatoes, delicious raw veggies and topped off with a lemon vinaigrette. The perfect salad when you want something healthy and delicious.
These Soba Noodle Summer Rolls with Peanut Sauce are the perfect cold meal. Fresh veggies, fiber-packed soba noodles and a creamy peanut sauce.
These Vegan Cherry Tomato Ricotta Flatbreads are simple to make, easier to eat and perfect for a quick dinner.
Weekly Vegan Dinner Plan #126
Ingredients
PANTRY STAPLES
- olive oil
- red wine vinegar
- apple cider vinegar
- low sodium soy sauce
- sesame oil
- salt & pepper
- oregano
- sriracha
- yellow mustard
- agave
- garlic powder
- onion powder
DRY GOODS
- ⅓ cup artichoke hearts
- ¼ cup sun-dried tomatoes
- 8 oz soba noodles
- 8 -12 rice paper wrappers
- ½ cup peanut butter
- ¼ cup pumpkin seeds
- 1 cup white rice dry
- 2 cups broth*
- 1 4-ounce can green chiles
- 2 tablespoon taco seasoning
- 8 -12 corn tortillas
- 1 15-ounce can vegan refried beans
- 1 small can chipotle peppers in adobo
PRODUCE
- 3 heads garlic
- 20 oz cherry tomatoes
- 1 cup baby spinach
- 2 heads romaine
- 1 head purple cabbage
- 8 small sweet peppers
- 1 bunch cilantro
- 1 bunch parsley
- fresh chives
- fresh dill
- fresh basil
- 1 inch ginger
- 2 jalapeños
- 1 lemon
- 1 lime
- 2 cups kale
- 1 cup arugula
- 1 red onion
- 4 avocados
- 2 lbs potatoes
- 1 bell pepper
REFRIGERATOR/FREEZER
- 1 16-ounce package pre-made pizza dough
- 8 oz vegan ricotta**
- ¼ cup vegan pesto
- vegan mayo
- 8 oz tempeh
- 2 cups frozen corn
- white wine optional
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