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.

5 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 | ThisSavoryVegan.com #thissavoryvegan #vegan #mealprep

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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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!

Black Bean Green Chili Enchiladas with Vegan Jalapeno Cream Sauce | ThisSavoryVegan.com


This Sweet Potato Noodle Salad with Peanut Dressing might be healthy but it is also super filling!

Sweet Potato Noodle Salad with Peanut Dressing | Vegan + GF | ThisSavoryVegan.com


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.

Keep dinner light and healthy with this Soba Noodle Salad with Peanut Dressing. Ready in less than 30 minutes and packed full of delicious veggies | ThisSavoryVegan.com


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!

This Creamy Vegan Sun-Dried Tomato Pesto Gnocchi is a flavor explosion with fresh basil, marinated tomatoes and garlic. Ready in just 20 minutes! | ThisSavoryVegan.com


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!

Vegan Potato Habanero White Pizza | ThisSavoryVegan.com


Weekly Vegan Dinner Plan #1

5 from 2 ratings



  • olive oil
  • peanut butter
  • soy sauce or tamari
  • sriracha
  • corn starch
  • cumin
  • garlic powder
  • salt and pepper
  • red pepper flakes (optional)


  • 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


  • 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


  • 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


*This week's recipes call for both fresh and dried ginger. Feel free to sub one for the other in either recipe.
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!