Weekly Vegan Dinner Plan #138 - 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.
Are you ready for The Ultimate Vegan Lasagna? Loaded with vegan sausage, vegan ricotta and spinach. Plus a secret ingredient for a cheesy topping.
These Simple Mexican Quinoa Bowls are a great weeknight dinner or meal prepped lunch. Served with a Chipotle Cilantro Vinaigrette!
This Green Goddess Sandwich is the ultimate lunch. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeño.
These Soba Noodle Summer Rolls with Peanut Sauce are the perfect cold meal. Fresh veggies, fiber-packed soba noodles and a creamy peanut sauce.
These Spicy Peanut Tofu Bowls are simple, quick and totally delicious! Ready in 30 minutes – perfect for meal prepping or a quick vegan dinner!
Weekly Vegan Dinner Plan #138
Ingredients
PANTRY STAPLES
- olive oil
- agave
- onion powder
- cumin
- salt & pepper
- red pepper flakes
- Italian seasoning
- low sodium soy sauce or tamari
- sesame oil
- sriracha
- yellow mustard
- garlic salt
- hot sauce
- white pepper
- rice vinegar
- hoisin sauce
DRY GOODS
- 1 can chipotle peppers in adobo
- 1 cup dry quinoa or 2 cups cooked
- 1 cup dry rice or 2 cups cooked
- 1 15-ounce can black beans
- 1 15-ounce can fire roasted tomatoes
- 1 28-ounce jar marinara
- 1 15-ounce can chickpeas
- 3 tbsp tomato paste
- 9 -12 lasagna noodles
- 8 oz soba noodles
- 8 pieces rice paper
- ¾ cup unsalted peanut butter
- 4 slices bread*
- red curry paste
PRODUCE
- 2 bunches cilantro
- 1 bunch parsley
- 1 bunch green onions
- 1 red onion
- 1 yellow onion
- 9 cloves garlic
- 3 limes
- 1 cup cherry tomatoes
- 3 avocados
- 2 heads romaine
- ½ head red cabbage
- 14 small sweet peppers
- ½ inch ginger
- 2 jalapeños
- 1 cup arugula
- Thai chiles optional
REFRIGERATOR/FREEZER
- 4 oz vegan cream cheese
- 8 oz non-dairy cream or non-dairy milk
- vegan mayo
- 8 oz vegan Italian sausage
- 8 oz vegan ricotta
- 1 cup frozen corn
- 8 oz frozen spinach
- 1 package firm tofu
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