• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Savory Vegan
  • RECIPES
  • DINNER PLANS
  • SHOP
    • eBook
    • Amazon Faves
  • NEWSLETTER
  • VIDEOS
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • RECIPES
  • SHOP
  • NEWSLETTER
  • DINNER PLANS
  • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • SHOP
    • NEWSLETTER
    • DINNER PLANS
    • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home

    Weekly Vegan Dinner Plan #26

    May 27, 2018 By Rene Leave a Comment

    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.

    Jump to Recipe

    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.

    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!

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

    TUESDAY

    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

    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.

    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

    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!

    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

    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!

    Vegan Potato Habanero White Pizza | ThisSavoryVegan.com

     

    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
    Print Pin
    5 from 2 votes

    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
    • ¼ 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
    • ½ cup frozen edamame
    • 2 cups non-dairy milk
    • 1 tablespoon vegan butter
    • 16 oz pre-made pizza dough

    Notes

    *This week's recipes call for both fresh and dried ginger. Feel free to sub one for the other in either recipe.

    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!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    « Vegan Soyrizo Pasta
    Pulled Artichoke BBQ Sliders »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, nice to meet you!

    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

    Footer

    ↑ back to top

    About

    • Recipes
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 This Savory Vegan by Rene Barker