Weekly Vegan Dinner Plan #135 - 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 Chicken Satay Bowls are loaded with coconut rice, spinach, air fryer vegan chicken satay skewers and a curry peanut sauce! Comforting and quick dinner idea!
Breakfast for dinner! These Vegan Potato & Egg Breakfast Tacos have veggies, soyrizo, scrambled vegan eggs and plenty of toppings!
This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans – ready in 30 minutes and packed with tons of flavor!
This Peanut Noodle Salad with Sesame Tofu is a combo of crunchy raw veggies, vermicelli rice noodles, crispy sesame tofu and spicy peanut sauce!
This Vegan Potato Habanero White Pizza is the perfect balance of spice and creaminess. Topped with thin potato slices and red onion.
Weekly Vegan Dinner Plan #135
Ingredients
PANTRY STAPLES
- olive oil
- salt & pepper
- garlic powder
- chili powder
- onion powder
- cumin
- smoked paprika
- cayenne
- hot sauce
- low sodium soy sauce or tamari
- brown sugar
- ground ginger
- turmeric
- unsalted peanut butter
- corn starch
- sesame oil
- sriracha
- everything but the bagel seasoning
DRY GOODS
- 1 15-ounce can black beans
- 1 15-ounce can white beans
- 1 15-ounce can fire roasted tomatoes
- 1 15-ounce can coconut milk
- 1 cup red enchilada sauce canned
- 1 4-ounce can green chiles
- 4 cups broth
- yellow curry powder
- chili garlic sauce
- 1 cup basmati or jasmine rice dry
- 8 oz vermicelli rice noodles
- 8 tortillas corn or flour
- tortilla chips optional
PRODUCE
- 2 heads garlic
- 2 red potatoes
- 1 russet potato
- 2 red onions
- 1 yellow onion
- 1 bunch green onions
- 1 bunch cilantro
- 4 habaneros
- 3 jalapeños
- 2 green bell peppers
- 2 red bell peppers
- 1 inch ginger
- 2 avocados
- 4 limes
- spinach
- ¼ head purple cabbage
- ¼ head green cabbage
- 1 zucchini
REFRIGERATOR/FREEZER
- 1 16-ounce package pre-made pizza dough
- 12 oz vegan cream cheese
- vegan parmesan optional
- 1 cup corn
- 12 vegan chicken strips
- 1 block firm tofu
- 6 oz soyrizo
- 12 oz Just egg*
- salsa optional
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