Weekly Vegan Dinner Plan #25 - 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.
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
Salads got a whole lot tastier with this Vegan Meatball Salad with Creamy Dreamy Green Sauce. Packed full of butter lettuce, cauliflower meatballs, red onions, jalapeños and the BEST green dressing.
TUESDAY
Load up on summer flavors with this Vegan Orzo Pasta Salad with Grilled Veggies.
WEDNESDAY
This Spicy Roasted Red Pepper Fettuccine is packed full of flavor and requires just 9 ingredients and 25 minutes to come together.
THURSDAY
This Green Goddess Sandwich is the ultimate lunch. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeño.
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 #25
Ingredients
PANTRY STAPLES
- olive oil
- oregano
- red pepper flakes
- salt & pepper
- cumin
- red wine vinegar
- lemon pepper
- Italian seasoning
- yellow mustard
- garlic salt
- tabasco
- corn meal
DRY GOODS
- 8 oz dry fettuccine
- 8 oz dry orzo
- 12 oz jar fire roasted red peppers
- 6 oz grilled artichoke hearts in oil
- 1 cup oats
- ½ cup bread crumbs
- 4 slices bread
- 15 oz can chickpeas
- 3 oz chipotles in adobo
- ½ cup chunky salsa
PRODUCE
- 2 heads garlic
- 10 basil leaves
- 1 medium zucchini
- 10 oz package cherry tomatoes
- 3 cups arugula
- 1 head butter lettuce
- 1 yellow onion
- 2 red onions
- 5 jalapeños
- 2 lemons
- 1 lime
- 1 head cauliflower
- 2 avocados
- 1 bunch cilantro
- 1 cup spinach
REFRIGERATOR/FREEZER
- vegan butter
- vegan mayo
- 16 oz pre-made pizza dough
- 8 oz vegan cream cheese
- vegan ranch
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jessica
The shopping list calls for a 12 oz. jar fire roasted tomatoes, but I think it should be fire roasted red peppers.