Weekly Vegan Dinner Plan #30 - 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
This Creamy Vegan Spinach Artichoke Pasta is like eating your favorite dip in pasta form. Ready in less than 30 minutes. The perfect weeknight dinner that is simple and comforting.
TUESDAY
These Spicy Sofritas Black Bean Bowls are healthy, simple and super delicious. Perfect for meal prepping or busy weeknights!
WEDNESDAY
Keep things cool and easy with these Southwest Veggie Wraps with Vegan Ranch. A super simple dinner packed full of veggies and lots of flavor!
THURSDAY
This Chopped Salad with Tofu Feta is simple and healthy. As someone who hates most vegan cheeses, this tofu feta is something I can vouch for!
FRIDAY
This Vegan Roasted Cauliflower Buffalo Pizza is the perfect balance of spiciness and creaminess with a nice crunch from the cauliflower.
Weekly Vegan Dinner Plan #30
Ingredients
PANTRY STAPLES
- olive oil
- garlic powder
- dried oregano
- chili powder
- red pepper flakes
- apple cider vinegar
- red wine vinegar
- salt & pepper
DRY GOODS
- 8 oz linguine
- 15 oz can artichoke hearts
- 2 15 oz cans black beans
- 6 oz can chipotles in adobo
- 1 cup chunky salsa
- 2 cups white rice
- 4 large flour tortillas
- ½ cup tortilla chip strips
- ¼ cup peperoncini peppers
- ¾ cup buffalo sauce
PRODUCE
- 1 head garlic
- 1 jalapeño
- 1 red onion
- 1 yellow onion
- 2 green onions
- 1 lime
- 4 avocados
- 1 bunch cilantro
- 7 cups romaine
- 1 lemon
- 1 green bell pepper
- 1 red bell pepper
- 1 tomato
- ½ head cauliflower
- fresh basil optional
REFRIGERATOR/FREEZER
- vegan butter
- 8 oz frozen spinach
- 8 oz vegan cream cheese
- 2 packages firm tofu
- 1 cup frozen corn
- ½ cup vegan ranch
- white miso
- 16 oz pre-made pizza dough
- vegan parmesan optional
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