Weekly Vegan Dinner Plan #137 – 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 Vegan Cajun Pasta with Panko Tempeh is comfort in a bowl. Creamy pasta, crunchy tempeh and the perfect amount of spice – a must make!
These Vegan White Bean Tacos with Jalapeño Cilantro Sauce are filled with spicy white beans, pre-made slaw and a delicious green sauce.
This 20 Minute Veggie Stir-Fry is the perfect quick dinner. Loaded up with tons of veggies, noodles and a simple stir-fry sauce.
Quick, easy and delicious this Slow Cooker White Bean Enchilada Soup is the perfect vegan weeknight dinner! Stove top instructions included as well.
This Vegan Sesame Ginger Fried Rice is packed with flavor and bulked up with mushrooms and bok choy. Better than takeout!
Weekly Vegan Dinner Plan #137
Ingredients
PANTRY STAPLES
- red wine vinegar
- apple cider vinegar
- olive oil
- yellow mustard
- oregano
- garlic salt
- salt & pepper
- red pepper flakes
- corn starch
- low sodium soy sauce
- sriracha
- hot sauce optional
DRY GOODS
- 1/2 cup tahini
- 3/4 lb pasta I used penne
- 1 cup panko
- cajun seasoning
- 2 tbsp tomato paste
- 4.5 cups broth*
- 3 15-ounce cans white beans
- 2 tbsp taco seasoning
- 2 cups green enchilada sauce
- 1/2 cup salsa verde
- hoisin sauce
- chili garlic sauce
- 2 cups rice cooked
- sesame seeds
- 8 corn tortillas
- 6 oz chow mein noodles
- tortilla chips optional
PRODUCE
- 1 lemon
- 3 limes
- 1 shallot
- 2 heads garlic
- 1 sprig rosemary
- 1 bunch parsley
- 2 bunches cilantro
- 1 bunch green onions
- 1 red onion
- 1 yellow onion
- 4 jalapeños
- 1.5 cups mushrooms
- 1 inch fresh ginger
- 4 bundles baby bok choy
- 2 cups slaw
- 1 cup green cabbage
- 1 red bell pepper
- 1 carrot
- 1 avocado
REFRIGERATOR/FREEZER
- 8 oz vegan cream cheese
- 8 oz tempeh
- vegan butter
- 1 cup non-dairy milk unsweetened
- 1 cup frozen corn
- 1/4 cup salsa
- vegan mayo
Notes
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