Weekly Vegan Dinner Plan #22 - 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.
I'm really excited about this week's dinner plan. It includes some of my favorite recipes and a TON of my favorite flavors. From vegan enchiladas (that I recommend making on Sunday and eating on Monday) to a Taco Tuesday recipe that is going to have you licking your plate clean.
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
Simple and delicious, these Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are the perfect Monday dinner! Prepare on Sunday and eat the leftovers for lunch on Tuesday.
TUESDAY
Crispy, roasted cauliflower is combined with bright, fresh chimichurri sauce in corn tortillas with a purple cabbage slaw in these Crispy Chimichurri Cauliflower Tacos. So many great flavors in these vegan beauties.
WEDNESDAY
This Sweet Potato Noodle Salad with Peanut Dressing combines fresh spinach, cabbage and green onion with sautéed sweet potato noodles and shelled edamame.
THURSDAY
Greens and other veggies are topped with protein/fiber packed beans, rice, BBQ sauce and ranch in this Ultimate Vegan BBQ Bowl. A simple dinner with all of the best flavors of summer - especially the vegan ranch!
FRIDAY
This Vegan Potato Habanero White Pizza is the perfect balance of spice and creaminess. Topped with thin potato slices and red onion.
Weekly Vegan Dinner Plan #22
Ingredients
PANTRY STAPLES
- olive oil
- red wine vinegar
- garlic powder
- garlic salt
- sriracha
- ground ginger
- cumin
- salt & pepper
DRY GOODS
- 1 cup dry white rice
- 15 oz can cannellini beans
- 15 oz can black beans
- 12 oz red enchilada sauce
- ½ cup BBQ sauce
- 12 taco-sized tortillas corn or flour
- 8 corn tortilla
- ½ cup peanut butter
- tamari
PRODUCE
- 2 bell peppers
- 2 red onions
- 5 jalapeños
- 7 cups baby spinach
- 3 avocados
- 1 head garlic
- 3 bunches cilantro
- ½ bunch flat leaf parsley
- 1 head cauliflower
- ½ head purple cabbage
- 1 bunch green onions
- 1 lime
- 1 sweet potato
- 2 red potatoes
- 2-4 habaneros
REFRIGERATOR/FREEZER
- ½ cup frozen corn
- ½ cup frozen edamame
- 16 oz pre-made pizza dough
- 8 oz vegan cream cheese
- vegan ranch
- vegan parmesan
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Carina
Looks delicious, can’t wait to try!