Weekly Vegan Dinner Plan #132
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Weekly Vegan Dinner Plan #132 – 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 Vegan Butter Garlic Noodles with Toasted Breadcrumbs are a simple pasta dish with all kinds of flavor. The breadcrumbs add a crunch that is next level delicious!
These Crispy Vegan Potato Tacos with JalapeƱo Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.
This One-Pot Vegan Hamburger Helper is 100 times tastier (and healthier) than the classic boxed dinner. Made with lentils for plenty of fiber and protein.
This TTLA Sandwich (aka the Whole Foods Copycat Vegan BLT) is loaded with Tempeh bacon, Tomato, Lettuce & Avocado. One of the BEST sandwiches EVER!
These Spicy Peanut Udon Noodle Bowls are loaded with crispy baked tofu, broccolini and saucy noods. A savory and healthy vegan dinner!
Weekly Vegan Dinner Plan #132
Ingredients
PANTRY STAPLES
DRY GOODS
- tomato paste
- 8 oz macaroni
- 3 cups broth*
- 2 tbsp taco seasoning
- 1 15-ounce can black beans
- 1 15-ounce can refried beans
- 8 taco-sized flour tortillas
- 8 oz spaghetti
- 1/2 cup breadcrumbs
- 4 ciabatta rolls
PRODUCE
- 1 yellow onion
- 1 bunch green onions
- 2 heads garlic
- 8 oz broccolini
- 1/2 inch ginger
- 1 lb potatoes
- 1 bell pepper
- 2 cups lettuce
- 4 avocados
- 1 bunch cilantro
- 2 limes
- 2 jalapeƱos
- 1 bunch flat leaf parsley
- 3 tomatoes
- 1 head lettuce
REFRIGERATOR/FREEZER
- 12 oz lentils
- 4 tbsp vegan cream cheese
- 1 block extra firm tofu
- 14 oz udon noodles
- vegan mayo
- vegan butter
- tempeh bacon