Weekly Vegan Dinner Plan #131
Weekly Vegan Dinner Plan #131 – 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 Simple Vegan Tortilla Soup is veggie packed and loaded with flavor. Ready in 30 minutes and perfect for meal prepping!
This Vegan BBQ Chicken Folded Wrap is inspired by the tiktok trend! A toasty wrap with avocado, pickled onions, a creamy sauce & vegan chicken. All in a compact tortilla you can take on the go!
These Mediterranean Braised Chickpea Rice Bowls are loaded with cherry tomatoes, sun-dried tomatoes, spinach & a creamy hummus sauce that is super tasty. Simple and delish!
These Vegan Korean Beef & Rice Bowls are ready in 20 minutes and require just a handful of ingredients. A quick vegan dinner idea!
These Vegan English Muffin Pizzas are kid-friendly but adult approved. Make these in the air fryer or the oven & add your favorite toppings.
Weekly Vegan Dinner Plan #131
Ingredients
PANTRY STAPLES
- olive oil
- sesame oil
- dried oregano
- salt & pepper
- smoked paprika
- cumin
- low sodium soy sauce
- ground ginger
- oil for frying
- onion powder
- white vinegar
- apple cider vinegar
- sugar
- red pepper flakes
- Italian seasoning
DRY GOODS
- 3 english muffins
- 1/4 cup marinara
- 1 4-ounce can green chiles
- 1/4 cup green enchilada sauce
- 1 can chipotle peppers in adobo
- 2 15-ounce cans fire roasted tomatoes
- 1 15-ounce can black beans
- 4 cups broth*
- 2 cups rice dry
- 1/4 cup brown sugar
- Gochugaru can be subbed for red pepper flakes
- sesame seeds
- pickled jalapeƱos
- 1/4 cup BBQ sauce
- 4 large flour tortillas
- mustard seeds
- 1 15-ounce can chickpeas
- 4 oz sun-dried tomatoes
- tortilla chips
PRODUCE
- 2 serrano peppers or jalapeƱos
- fresh basil
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch green onions
- 2 red onions
- 2 heads garlic
- 1 bell pepper
- 3 limes
- 1 lemon
- 2 tbsp chives
- 2 avocados
- 10 oz cherry tomatoes
REFRIGERATOR/FREEZER
- 3 tbsp vegan cream cheese
- 2 tbsp non-dairy half & half
- vegan pepperoni
- 12 oz vegan beef crumbles
- 6 oz vegan chicken
- 1/2 cup vegan yogurt unsweetened
- 8 oz frozen spinach
- 4 oz hummus