Weekly Vegan Dinner Plan #136 - 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.

Perfect for a cold weeknight, this Slow Cooker Black Bean Soup is healthy, comforting and packed full of fiber and protein. Spice it up with your fave toppings!

These Vegan Bang Bang Cauliflower Tacos are slightly spicy and a whole lotta delicious! A tangy slaw, crispy cauliflower and avocado slices.

This Vegan Buffalo Cauliflower Orzo Mac and Cheese is creamy, dreamy comfort food. The perfect amount of spice to kick up this classic recipe.

These Simple Vegan Taco Pinwheels are the perfect party appetizer, make ahead lunch or easy snack. No need to cook when you can eat a pinwheel instead.

Vegan Fried Rice is not only super easy to make, it is also SUPER tasty. With a few easy swaps you can have a better than take-out vegan meal at home.

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Weekly Vegan Dinner Plan #136

Weekly Vegan Dinner Plan #136 - 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
garlic powder
chili powder
smoked paprika
salt & pepper
white pepper
mustard powder
onion powder
oregano
sesame oil
low sodium soy sauce
sriracha
rice vinegar
hot sauce
flour
corn starch

DRY GOODS

buffalo sauce
16 oz orzo dry
white rice
Better Than Bouillon No Chicken Base*
hoisin sauce
5 15-ounce cans black beans
1 4-ounce can green chiles
1 packet taco seasoning
3 large wraps
8 taco-sized tortillas flour or corn
4 cups broth
panko bread crumbs
black sesame seeds optional
tortilla chips optional

PRODUCE

2 heads cauliflower
8 cloves garlic
2 yellow onions
1 red onion
1 bunch green onions
1 bunch cilantro
½ inch fresh ginger
½ cup carrots
2 bell peppers
2 jalapeños
4 limes
3 avocados
1 cup purple cabbage
1 cup green cabbage

REFRIGERATOR/FREEZER

vegan butter
vegan mayo
12 oz non-dairy milk unsweetened
16 oz vegan cream cheese
vegan eggs**
½ cup frozen peas
¼ cup frozen corn
½ cup salsa
6 oz soyrizo

Notes

*You can get this at Whole Food’s or online here.

**I used Just Vegan Eggs. If you can’t find these you can swap the vegan eggs for 4 oz of tofu.