Weekly Vegan Dinner Plan #18
Weekly Vegan Dinner Plan #18 – 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.
Anyone else struggle with the time change this week? My dog looked at me like I was nuts when I tried to get her out of bed to eat breakfast when it was still dark out. She literally refused and slept in for an extra hour. I am very aware I have a diva on my hands – no one messes with her beauty rest.
But I am loving the extra hour of sun – there always has to be a silver lining, right? While we may be eating breakfast in the dark, at least we can see during our night time walk and dinner is on the table while there is still some sun out.
And with spring on the horizon (we’re literally talking days, people), this week’s dinner plan is stocked with recipes to get you excited. From grilled veggies to fresh pesto, there are plenty of spring-y ingredients on the menu.
If you’re making all 5 recipes be sure to print the grocery list at the bottom of the page.
Want to check out past dinner plans? Head over here.
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MONDAY
When you’re craving pasta this Simple Vegan Ricotta & Spinach Linguine will hit the spot. It requires 20 minutes and one pot to get the job done – perfect for a busy Monday!
TUESDAY
These Grilled Veggie Hummus Wraps are the perfect easy dinner. Grilled zucchini and onions are layered with hummus, fresh veggies and red wine vinegar for that extra zip.
WEDNESDAY
Load up on fresh flavors with this Vegan Orzo Pasta Salad with Grilled Veggies. So many veggies, zesty arugula and a simple light dressing that will have you going back for more.
THURSDAY
This Simple Vegan Pesto Gnocchi takes just 20 minutes to whip up and is the perfect dinner for two when you want something fresh and comforting.
FRIDAY
This Vegan Roasted Cauliflower Chipotle Pizza is an irresistible combo of crispy cauliflower, spicy chipotle sauce, red onion and jalapeño cream sauce. Sure to be your new favorite pizza!
Weekly Vegan Dinner Plan #18
Ingredients
PANTRY STAPLES
- olive oil
- dried oregano
- garlic salt
- red pepper flakes
- salt & pepper
DRY GOODS
- red wine vinegar
- lemon pepper
- 1 cup dry orzo
- 8 oz dry linguine
- 16 oz gnocchi
- 6 oz grilled artichoke hearts in oil
- 3 oz chipotles in adobo
- 1/2 cup chunky salsa
- 1/4 cup roasted pine nuts
- 4 wraps or pita bread
- 1/4 cup pepperoncini peppers
PRODUCE
- 2 medium zucchini
- 10 oz cherry tomatoes
- 1 head garlic
- 1 cup baby spinach
- 3 cups arugula
- 1/2 head cauliflower
- 1 red onion
- 1 bunch green onions
- 1 jalapeño
- 1/2 lime
- 2 lemons
- 1 bunch cilantro
- fresh basil
- 1 tomato
- 1/2 cup matchstick carrots
- 1/2 cup microgreens or sprouts
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- vegan ranch
- vegan mayo
- 8 oz vegan ricotta
- 1/2 cup non-dairy milk
- vegan parmesan
- 1/2 cup frozen spinach
- 1/2 cup hummus
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