Weekly Vegan Dinner Plan #45 - five nights worth of vegan dinners to help inspire…
Weekly Vegan Dinner Plan #130
Weekly Vegan Dinner Plan #130 – 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 Penne with Crispy Brussels Sprouts is a simple vegan pasta that is loaded with garlic, shallot, red pepper flakes & herbs.
These Vegan Beef Lettuce Wraps are the perfect light meal. Loaded with vegan beef crumbles, a hoisin sauce and crunchy water chestnuts.
This Tomato Basil Soup with Vegan Grilled Cheese Croutons is made of a bunch of roasted veggies, basil pesto and the best croutons you’ve ever had!
All of your favorite taco flavors come together with these Loaded Vegan Taco Fries. A fun game day snack or quick dinner.
Restaurant-quality pizza with easy to find ingredients – this Broccolini & Shallot Vegan White Pizza is loaded with seasoned white sauce, crispy shallots and perfectly cooked broccolini.
Weekly Vegan Dinner Plan #130
Weekly Vegan Dinner Plan #130 – 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
- sesame oil
- salt & pepper
- red pepper flakes
- balsamic vinegar
- oregano
- garlic powder
- garlic salt
- low sodium soy sauce
- rice vinegar
DRY GOODS
- 3.5 cups broth*
- 4 slices bread I used sourdough
- 1/4 cup hoisin sauce
- 1 8-ounce can water chestnuts
- 8 oz penne
- 1 15-ounce can black beans
- cashews
- pine nuts optional
PRODUCE
- 2 lbs roma tomatoes
- 1 lb cherry tomatoes
- 1 large tomato
- 2 yellow onions
- 1 red onion
- 1 bunch green onions
- 3 carrots
- 2 heads garlic
- fresh thyme
- fresh basil
- parsley
- cilantro
- 1/2 inch ginger
- 1 serrano pepper
- 1 head butter lettuce
- 2 limes
- 2 lemons
- 4 cups shaved brussels sprouts
- 3 shallots
- 1 jalapeño
- 1 avocado
- broccolini
REFRIGERATOR/FREEZER
- 12 oz vegan cream cheese
- 1 cup non-dairy milk unsweetened
- 1/3 cup vegan pesto
- vegan butter
- 12 oz vegan beef crumbles
- 2 cups frozen french fries
- 1/4 cup corn
- vegan ranch
- 1 16-ounce package pizza dough
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.
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