Weekly Vegan Dinner Plan #15 – 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.
As I’m sure you noticed, we took a brief break from dinner plans so that I could share some different round-up ideas with you.
So many holiday’s happen in the beginning of February I couldn’t leave you hanging without any vegan options (I mean, I know the Super Bowl isn’t really a holiday, but it revolves around food, so it’s a holiday in my eyes).
PLUS, my birthday happens in the middle of all of that.
Needless to say, it’s been a crazy couple weeks.
But have no fear we are back today with a new dinner plan to make your work week a little easier.
If you’re making all 5 recipes be sure to print the grocery list at the bottom of the page.
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Want to check out past dinner plans? Head over here.
Kick off the week with something healthy AND delicious! These Healthy Cauliflower Taco Bowls combine all of your favorite taco flavors in one simple recipe and they’re ready in just 30 minutes.
These Black Bean Green Chili Vegan Enchiladas with Jalapeño Cream Sauce are one of TSV reader’s all time favorites. They are the answer to creamy enchiladas without using vegan cheese and a great recipe to make for your non-vegan friends!
This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles. The perfect way to keep warm on these cold winter nights.
The simple way to get all of the flavors of jalapeño poppers with minimal work. These Vegan Jalapeño Popper Quesadillas are creamy, crunchy and a little spicy.
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 #15
- olive oil
- soy sauce low sodium
- ground ginger
- red pepper flakes
- chili powder
- salt & pepper
- Better Than Bouillon No Beef Base*
- Better Than Bouillon No Chicken Base**
- 8 medium flour tortillas
- 8 corn tortillas
- 1 packet taco seasoning
- 15 oz can black beans
- 15 oz can pinto beans
- 4 oz can green chilies
- 12 oz green enchilada sauce
- 1 small can chipotles in adobo
- pizza sauce
- 3 heads garlic
- 1 yellow onion
- 2 red onions
- 1 bundle bok choy
- 2 cups white mushrooms
- 1 bundle green onion
- 5 jalapeños
- 1 bell pepper
- 16 oz cauliflower rice
- 1 bunch cilantro
- 1 cup sweet mini peppers
- 2-4 cups spinach optional
- 1-2 avocados optional
- white miso
- 1 package firm tofu
- 1 package shirataki fettuccine noodles
- 16 oz vegan cream cheese
- vegan butter
- 1/4 cup vegan ranch
- 16 oz pre-made pizza dough
- 1/4 cup frozen corn
- 1/4 cup soyrizo
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