Weekly Vegan Dinner Plan #16 - 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.
This week's dinner plan is filled with simple vegan recipes that are bursting with flavor. From the Jalapeño Cream Sauce in the Quinoa Stuffed Peppers to the Marinated Pinto Beans in your tacos, there is no shortage of flavor here.
If you're making all 5 recipes be sure to print the grocery list at the bottom of the page.
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MONDAY
Lighten up “pasta night” with these Mediterranean Zucchini Noodles. A simple dinner recipe that combines cherry tomatoes, sun-dried tomatoes & artichoke hearts.
TUESDAY
These Marinated Pinto Bean Tacos are healthy, vegan and super simple. With just a few ingredients and 30 minutes, you can have Taco Tuesday at home!
WEDNESDAY
These Quinoa Stuffed Peppers with Vegan Jalapeno Cream Sauce are healthy and satisfying. Eat them for dinner and heat up leftovers for lunch.
THURSDAY
This Vegan Lemon Parmesan Pasta is one of my favorites. The lemon gives it a light and fresh flavor while the pasta makes it comforting and filling.
FRIDAY
Restaurant-quality pizza with easy to find ingredients – this Broccolini & Shallot Vegan White Pizza is loaded with seasoned white sauce, crispy shallots and perfectly cooked broccolini.
Weekly Vegan Dinner Plan #16
Ingredients
PANTRY STAPLES
- olive oil
- red wine vinegar
- corn meal
- garlic salt
- oregano
- cumin
- red pepper flakes
- salt & pepper
DRY GOODS
- vegetable broth
- pine nuts
- 4 oz jarred artichoke hearts
- ¼ cup sun-dried tomatoes packed in oil
- 8 flour tortillas taco-sized
- 2 cans pinto beans
- 1 can black beans
- 1 cup quinoa
- Better Than Bouillon No Chicken Base*
- 1 can rotel tomatoes & green chilies
- 8 oz dry spaghetti
PRODUCE
- 3 heads garlic
- 1-2 shallots
- 1 red onion
- 1 yellow onion
- 1 white onion
- 5-8 broccolini spears
- 2 lemons
- 1 lime
- fresh basil
- 2 zucchini
- 10 oz cherry tomatoes
- 1 bunch cilantro
- 1 bunch parsley
- 1-2 avocados
- 2 jalapeños
- 3 large bell peppers
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 16 oz vegan cream cheese
- 4 oz plain hummus
- vegan parmesan
- vegan butter
- ½ cup frozen corn
Notes
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
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