Weekly Vegan Dinner Plan #17 – 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.
Spring is on the horizon – and I for one, can’t wait! Warmer days are edging closer and closer – and the grill is calling my name. But until we get there, I have you covered with 5 easy and delicious vegan recipes that will warm you up and keep you satisfied. From The Best Baked Vegan Mac & Cheese to Warm Spicy Peanut Soba Noodles there is no shortage of tasty food coming at you this week.
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
Kick off your week with a bang! Creamy, decadent and topped with a bacon and shallot breadcrumb crust, this is the Best Baked Vegan Mac and Cheese. Ready in less than an hour!
TUESDAY
These Warm Spicy Peanut Soba Noodles are the perfect combination of sautéed veggies, warm soba noodles and spicy peanut sauce. A vegan dinner that is ready in just 30 minutes!
WEDNESDAY
This Green Goddess Sandwich is one of my go-to mid-week dinners. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeño. Comes together quickly and makes the best leftovers!
THURSDAY
Quick, healthy and filling – these Vegan Mexican Salad Wraps with Creamy Avocado Dressing are the perfect quick dinner. No cooking required!
FRIDAY
A vegan twist on a classic – this Roasted Cauliflower Vegan Thai Pizza combines spicy peanut sauce, zesty cauliflower, bean sprouts, carrots and jalapeños on a crispy crust.
Weekly Vegan Dinner Plan #17
Ingredients
PANTRY STAPLES
- sriracha
- corn meal
- flour
- turmeric
- garlic salt
- ground mustard
- yellow mustard
- tabasco
- salt & pepper
DRY GOODS
- peanut butter
- low sodium soy sauce or tamari
- sesame oil
- ground ginger
- 16 oz dry pasta
- 3/4 cups breadcrumbs
- 1/4 cup bacon bits
- 1 cup veggie broth
- 9 oz soba noodles
- 14 oz can black beans
- 1/2 cup canned chickpeas
- 4 large tortillas
- 4 bread slices
- sweet chili sauce optional
- chopped peanuts optional
PRODUCE
- 4 jalapeños
- 1 head garlic
- 1/2 head cauliflower
- 1/2 head purple cabbage
- 1/4 cup matchstick carrots
- 1/4 cup bean sprouts
- 1 bunch green onions
- 1 bunch cilantro
- ginger
- 1 shallot
- 1 lemon
- 2 bell peppers
- 1 red onion
- 1/2 cup corn
- 4 cups baby spinach
- 4 avocados
- basil
- chives
- 1 bunch parsley optional
- lime optional
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- vegan butter
- 1/4 cup vegan parmesan
- 2 cups non-dairy milk
- 8 oz vegan cream cheese
- vegan mayo
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
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