Weekly Vegan Dinner Plan #128
Weekly Vegan Dinner Plan #128 – 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 Black Bean Green Chili Vegan Enchiladas with JalapeƱoĀ Cream Sauce are the answer to creamy enchiladas without using vegan cheese.
These Roasted Potato Tacos with Chimichurri are perfectly seasoned, bursting with flavor and the perfect at home vegan Taco Tuesday meal!
This 3 Bean Taco Soup is a hearty vegan meal ā filled with soyrizo, 3 beans, salsa and taco seasoning. Top it off with fresh cilantro and spicy peppers!
This Vegan Thai Peanut Ramen is packed with flavor and loaded up with noodles, crispy cauliflower, roasted shallots and tons of fresh toppings.
This Vegan BLT Pizza is layered with a rosemary cream sauce, heirloom cherry tomatoes, tempeh bacon and arugula. A fun twist on a classic.
Weekly Vegan Dinner Plan #128
Ingredients
PANTRY STAPLES
- olive oil
- avocado oil
- sesame oil
- salt & pepper
- red wine vinegar
- low sodium soy sauce
- rice vinegar
- balsamic vinegar
- agave
- 1/3 cup peanut butter
- red pepper flakes
- cumin
- corn meal
DRY GOODS
- 2 packets taco seasoning
- 8 taco-sized flour tortillas
- 8 corn tortillas
- 4 cups broth
- Better Than Bouillon No Chicken Base*
- 4 tbsp red curry paste
- 1 15-ounce can coconut milk
- 2-4 squares ramen noodles
- roasted peanuts optional
- 2 15-ounce cans black beans
- 1 15-ounce can pinto beans
- 1 15-ounce can kidney beans
- 1 4-ounce can green chiles
- 1.5 cups canned green enchilada sauce
- 1/2 cup chunky salsa
PRODUCE
- 4 jalapeƱos
- 1 lb potatoes
- 2 bell peppers
- 3 red onions
- 1 bunch green onions
- 1 cup purple cabbage
- 1 cup green cabbage
- 2 avocados
- 4 limes
- 1 lemon
- 2 bunches cilantro
- 1 bunch parsley
- 2 heads garlic
- 1 head cauliflower
- 2 shallots
- 1 inch ginger
- 2 cups kale
- 1 sprig rosemary
- 16 oz heirloom cherry tomatoes or cherry tomatoes
- arugula
- basil
REFRIGERATOR/FREEZER
- 8 oz vegan cream cheese
- 6 oz soyrizo
- vegan mayo
- 16 oz pre-made pizza dough
- 3 oz tempeh bacon
We made the Vegan Thai Peanut Ramen last night, and all our minds were blown by how much we loved that meal! It is not easy to find something that everyone in our household loves, but this one knocked it out of the park! I would say it felt a bit onerous on all the ingredients involved and prepping before cooking, but it was worth hte effort in the end! Also, I thought the recommended cooking temps and time for the cauliflower were much too high – it was pretty mushy even though I took out iout of the oven halfway through the cooking time and would have been better with a bit of crunch. I typically use ginger that has been pre-grated or in a tube becuase I find grating fresh ginger tricky and too time consuming. Could you give equivalents for how much you should use if you use that substitution? I couldn’t find it online. Any other short cuts you’d recommend? Thanks so much for this! DELISH!
So glad you and your family liked the ramen! It sounds like your baking sheet was overcrowded – you want to make sure the cauliflower has some space between florets so that it can roast instead of steam. I’d start with a teaspoon of pre-grated ginger then add more to taste š¤