Weekly Vegan Dinner Plan #28 - 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
Hearty layers of vegan ricotta, spinach and simple marinara sauce make this the Best Vegan Lasagna. A simple vegan dinner that is a great make ahead meal.
TUESDAY
These White Bean, Rice & Kale Vegan Burritos are the perfect meal on the go. Packed full of marinated kale, hot white rice and beans mixed with Creamy Dreamy Green Sauce. Both healthy and delicious!
WEDNESDAY
These Sesame Soba Noodles with Crispy Tofu are quick, easy and tasty. A satisfying meal that will have you coming back for more.
THURSDAY
Keep it light and tasty with this Grilled Corn Summer Salad with Chimichurri Dressing. Packed full of tons of veggies and fresh flavors!
FRIDAY
A fresh mix of flavors and veggies comes together with this Spring Greens Pesto Pizza. A crunchy crust, fresh pesto, sun-dried tomatoes, chickpeas, asparagus, peas and arugula make a light vegan pizza!
Weekly Vegan Dinner Plan #28
Ingredients
PANTRY STAPLES
- olive oil
- salt & pepper
- Italian seasoning
- red pepper flakes
- low sodium soy sauce
- red wine vinegar
- corn meal
DRY GOODS
- 9 lasagna noodles
- 9 oz soba noodles
- 15 oz can diced tomatoes
- 15 oz can white beans
- 15 oz can chickpeas
- 25 oz jar marinara sauce
- 1-2 cups cooked white rice
- 4 large flour tortillas
- chili sesame oil
- ¼ cup sun-dried tomatoes
PRODUCE
- 1 bunch fresh parsley
- 2 bunches cilantro
- 2 heads garlic
- 3 lemons
- 2 cups kale
- 4 cups mixed greens
- ½ cup arugula
- 2 red onions
- 3 jalapeños
- 2 avocados
- 5 large basil leaves
- ½ block firm tofu
- 3 stalks celery
- 2 large carrots
- 3 green onions
- 2 ears corn
- 12 oz mixed cherry tomatoes
- 8-12 stalks asparagus
- ¼ cup peas
REFRIGERATOR/FREEZER
- 8 oz vegan ricotta
- ¼ cup vegan parmesan
- ¾ cup non-dairy milk unsweetened
- 8 oz frozen spinach
- 16 oz pre-made pizza dough
- ¼ cup vegan pesto
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Vicci
Thank you 🙂