Weekly Vegan Dinner Plan #20
Weekly Vegan Dinner Plan #20 – 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.
BIG NEWS here at TSV.
We’re are officially saying goodbye to savory food and we’re going to just post dessert recipes from here on out. Yep, no more Mac & Cheese or Buffalo Cauliflower Tacos.
Now we’ll just make cakes, doughnuts and quinoa pudding…
APRIL FOOLS!
Ok, I HAD to do some sort of dumb joke since april fool’s day landed on a dinner plan day. Have no fear, I still don’t have much of a sweet tooth. We’ll stick to the one dessert recipe per year policy.
Now that I have that out of my system, we can move onto this week’s dinner plan. Five nights of recipes – and this week is another week of spring goodies. Lots of pesto, lots of fresh greens. A nice balance of healthy good stuff and tasty flavors.
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
This Sweet Potato Quinoa Salad with Vegan Cilantro Pesto is nutty, tangy and filled with a whole lot of greens. Perfect recipe to kick off Spring (and the beginning of the week).
TUESDAY
These Smashed Chickpea Tacos with Vegan Jalapeño Cream Sauce are the perfect blend of seasoned chickpeas, fresh slaw and a bit of spice! Taco Tuesday never looked so good.
WEDNESDAY
Simple and delicious, these Vegan Mushroom Garlic Parmesan Noodles are a delicious mix of angel hair pasta, sliced mushrooms, fresh garlic and vegan parmesan.
THURSDAY
These Vegan Mediterranean Sandwiches are packed with sun-dried tomato & basil spread, roasted red peppers and marinated tofu. Bright and fresh flavors packed into a tasty sandwich.
FRIDAY
A fresh mix of flavors and veggies comes together with this Spring Greens Pesto Pizza. A crunchy crust, fresh pesto, sun-dried tomatoes, chickpeas, asparagus, peas and arugula make a light vegan pizza!
Weekly Vegan Dinner Plan #20
Ingredients
PANTRY STAPLES
- olive oil
- red wine vinegar
- dried oregano
- garlic powder
- red pepper flakes
- cumin
- cornmeal
- salt & pepper
DRY GOODS
- 4 ciabatta rolls
- 1/2 cup pine nuts
- 3/4 cup sun-dried tomatoes packed in oil
- 12 oz jar roasted red peppers
- 3 15 oz cans chickpeas
- 15 oz can red kidney beans
- 8 oz angel hair pasta dry
- 1/2 tsp Better Than Bouillon No Chicken Base
- 1 packet taco seasoning
- 8 corn tortillas
- 1/2 cup uncooked quinoa
PRODUCE
- 2 heads garlic
- 2 cups fresh basil
- 1 tomato
- 2 tbsp fresh rosemary
- 1 cup arugula
- 1 bunch asparagus
- 3/4 cup peas
- 1 lemon
- 1 lime
- 1 cup white mushrooms
- 2 green onions
- 1 red onion
- 1 cup shredded lettuce
- 4 cups baby spinach
- 1 cup purple cabbage
- 2 bunches cilantro
- 2 jalapeños
- 1 large sweet potato
REFRIGERATOR/FREEZER
- 1/2 cup hummus
- 1/2 block firm tofu
- 16 oz pre-made pizza dough
- 1/4 cup vegan pesto*
- vegan butter
- 8 oz vegan cream cheese
- vegan parmesan
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!
Thanks for making my week of meal prep exciting.