Weekly Vegan Dinner Plan #19 – 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 the perfect combo of comfort and freshness. Pasta is lightened up by adding shaved asparagus and fresh pesto while salad gets a new look by swapping out croutons for quesadillas – yes, we’re putting quesadillas on our salads these days. #livingyourbestlife
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
Both savory and healthy this Vegan Shaved Asparagus Pesto Pasta is the ultimate spring dinner and only takes 20 minutes to put together.
TUESDAY
These Vegan Buffalo Cauliflower Tacos are packed full of spicy buffalo sauce, creamy ranch, crunchy romaine and hearty avocados. Taco Tuesday never looked so good. Looking for a good vegan ranch? This one is my favorite.
WEDNESDAY
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.
THURSDAY
Take some leftover quesadillas from last night and put them to good use with this Vegan Chicken Taco Salad. Because quesadillas are the new croutons.
FRIDAY
A new take on traditional avocado toast – these Vegan Cream Cheese Avocado Flatbreads are layered with cream cheese, sun-dried tomatoes, avocado slices and arugula.
Weekly Vegan Dinner Plan #19
Ingredients
PANTRY STAPLES
- olive oil
- chili powder
- garlic powder
- red pepper flakes
- salt & pepper
DRY GOODS
- 8 medium flour tortillas
- 8 taco-sized tortillas
- 15 oz can black beans
- 3/4 cup buffalo sauce
- 1/2 cup almonds unsalted
- 8 oz dry fettucine
- 4 oz sun-dried tomatoes packed in oil
- salad dressing for taco salad
PRODUCE
- 2 red onions
- 2 jalapeños
- 1 large tomato
- 2 heads garlic
- 2 heads romaine
- 1/2 cup corn
- 4 avocados
- 1 bunch cilantro
- 1/2 head cauliflower
- 2 cups basil
- 1 lemon
- 8 stalks asparagus
- 1 cup arugula
REFRIGERATOR/FREEZER
- 8-12 oz vegan cream cheese
- vegan butter
- 5 vegan chicken strips
- vegan ranch
- vegan parmesan
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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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