Weekly Vegan Dinner Plan #26
Weekly Vegan Dinner Plan #26 – 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.
Want to check out past dinner plans? Head over here.
Want to be notified every time there is a new recipe or dinner plan? Sign up for the TSV newsletter! Also, when you sign up for the email list you will get a FREE eCookBook of my top 16 recipes!
MONDAY
These Black Bean Green Chili Enchiladas with Jalapeño Cream Sauce are one of my most popular recipes of all time – and for good reason. They are a total crowd pleaser. Like meal prepping? Make these ahead of time and freeze them. Perfect for a busy Monday!
TUESDAY
This Sweet Potato Noodle Salad with Peanut Dressing might be healthy but it is also super filling!
WEDNESDAY
This Soba Noodle Salad with Peanut Dressing is one of my favorite mid-week dinners. It comes together quickly and requires more chopping than actual cooking.
THURSDAY
Another quick meal – this Creamy Vegan Sun-Dried Tomato Pesto Gnocchi takes just 20 minutes and is packed full of all kinds of tasty flavor!
FRIDAY
And on Friday’s you must eat pizza – it is a TSV rule! If you are looking for something on the spicy side, this Vegan Potato Habanero White Pizza is going to be right up your alley!
Weekly Vegan Dinner Plan #1
Ingredients
PANTRY STAPLES
- olive oil
- peanut butter
- soy sauce or tamari
- sriracha
- corn starch
- cumin
- garlic powder
- salt and pepper
- red pepper flakes (optional)
DRY GOODS
- 6 oz soba noodles
- 1/4 cup chopped peanuts
- 1 can black beans
- 4 oz can diced green chilies
- 1 small can green enchilada sauce
- 8 corn tortillas
- ground ginger*
- 1 package gnocchi
- 1 8.5 oz jar sun-dried tomatoes in oil
PRODUCE
- 1 inch fresh ginger*
- 2 heads garlic
- 3 jalapeños
- 1 large carrot
- 6 small sweet peppers
- 1 bunch green onions
- 1 bunch cilantro
- 1 red onion
- 1 sweet potato
- 3 cups baby spinach
- 1 cup shredded cabbage
- 2 cups fresh basil
- 1 lemon
- 2 small red potatoes
- 2-4 habaneros
REFRIGERATOR/FREEZER
- 16 oz vegan cream cheese
- 1/2 cup frozen edamame
- 2 cups non-dairy milk
- 1 tbsp vegan butter
- 16 oz pre-made pizza dough
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!
