Weekly Vegan Dinner Plan #134
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Weekly Vegan Dinner Plan #134 – 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 Zesty Potato, Kale & Lentil Soup has the perfect smoky flavor and is loaded with protein, veggies & carbs. A complete vegan dinner made simple!
These Vegan Chipotle Lentil Rolled Tacos are spicy, crispy and served with vegan jalapeño ranch! Baking and air fryer instructions are included!
These Roasted Cauliflower Burrito Bowls are loaded with cilantro lime rice, black beans, smoky cauliflower and a chipotle yogurt sauce.
These Vegan Beef Lettuce Wraps are the perfect light meal. Loaded with vegan beef crumbles, a hoisin sauce and crunchy water chestnuts.
This Soyrizo Pizza with Vegan Chipotle Ranch is hearty, spicy and tasty. This no-cheese pizza combines colorful veggies with spicy soyrizo on a crispy crust.
Weekly Vegan Dinner Plan #134
Ingredients
PANTRY STAPLES
DRY GOODS
- 1/4 cup marinara
- 1 can chipotles in adobo
- 12 corn tortillas
- 2.5 tbsp taco seasoning
- 6 1/4 cups broth
- 1 cup white rice dry
- 1 15-ounce can black beans
- 1/4 cup hoisin sauce
- 1 8-ounce can water chestnuts
- cashews optional
PRODUCE
- 1 red bell pepper
- 3 jalapeños
- 1 bunch cilantro
- 1 bunch parsley
- 8 cloves garlic
- 5 limes
- iceberg lettuce
- 1 head butter lettuce
- pickled onions* optional
- 1 red onion
- 2 yellow onions
- 1 head cauliflower
- 1 avocado
- 2 cups yellow potatoes
- 2 cups kale
- 1/2 inch ginger
- 1 serrano
REFRIGERATOR/FREEZER
- 1 16-ounce package pre-made pizza dough
- 1/4 cup frozen corn
- 12 oz soyrizo
- vegan mayo
- 3 tbsp vegan cream cheese
- 4 cups cooked lentils
- 1 cup non-dairy yogurt plain
- 12 oz vegan beef crumbles
