Weekly Vegan Dinner Plan #129 - 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.
This Creamy Vegan Pesto Pasta is loaded with roasted red peppers, kale, fresh basil and lemon zest. A one-pot vegan dinner that is ready in 30 minutes!
Take your salad to new levels with this Vegan Chicken Taco Salad with Jalapeño Popper Quesadillas. Because quesadillas are the new croutons.
This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth!
A classic recipe is vegan-ized with these Vegan Egg Salad Sandwiches. Perfect lunch or dinner for warm weather days when you don’t feel like cooking.
These Vegan Ramen Noodles with Mushrooms & Bok Choy are simple, veggie-packed and totally delicious. Perfect vegan dinner!
Weekly Vegan Dinner Plan #129
Ingredients
PANTRY STAPLES
- olive oil
- salt & pepper
- sesame oil
- red pepper flakes
- smoked paprika
- chili powder
- flour
- oregano
- yellow mustard
- garlic salt
- hot sauce
- white pepper
- low sodium soy sauce
- agave
- chili garlic sauce
- rice vinegar
DRY GOODS
- 12 oz bow tie pasta
- 1 12-ounce jar roasted red peppers
- ¼ cup broth
- Better Than Bouillon No Chicken Base*
- Better Than Bouillon No Beef Base**
- 1 15-ounce can black beans
- 4-8 medium flour tortillas
- ½ tablespoon fennel seeds
- 4 sandwich rolls
- 2 squares ramen
- sesame seeds
PRODUCE
- 1 shallot
- 2 heads garlic
- 4 cups kale
- 2 cups spinach
- fresh basil
- 1 lemon
- 1 lime
- 1 head romaine
- 1 large tomato
- 2 red onions
- 1 yellow onion
- 3 avocados
- 1 bunch cilantro
- 3 jalapeños
- 5 small russet potatoes
- microgreens
- 1 bunch green onions
- 1 cup mushrooms
- 2 cups bok choy
REFRIGERATOR/FREEZER
- 4 oz vegan pesto
- ¾ cup non-dairy half & half
- 1 cup non-dairy milk
- 5 vegan chicken strips
- ½ cup corn
- 8 oz vegan cream cheese
- vegan butter
- salad dressing***
- 8 oz vegan sausage
- 1 14-ounce package firm tofu
- vegan mayo
Patty
Your recipes are always delicious! I’ve been veg for 37 years and I love all the new and creative spins you incorporate. You have a gift for mixing flavors and textures that a lot of other vegan recipes are lacking.
Rene
Thank you so much for the sweet words Patty! ❤️️❤️️❤️️