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Weekly Vegan Dinner Plan #31 – 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.

This week’s dinner plan is another tasty one. We of course are celebrating Taco Tuesday and Pizza Friday and in between we’ve got quick meals to keep your time in the kitchen to a minimum and have you eating well.

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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MONDAY

Keep dinner simple and delicious with this One Pot Kale, Tomato & Garlic Spaghetti. A simple vegan pasta dish that is packed full of veggies and bright flavors.

TUESDAY

These Marinated Pinto Bean Tacos are healthy, vegan and super simple. With just a few ingredients and 30 minutes, you can have Taco Tuesday at home!

WEDNESDAY

An easy mid-week dinner – these Smashed Chickpea Salad Wraps require no cooking and are totally delicious. Easy to make and even easier to eat.

THURSDAY

These Loaded Sweet Potato Fries with Vegan Chipotle Sauce are “Thirsty Thursday” food made healthy. Sweet potato fries are baked until crispy then topped with beans, red onion, cilantro and a spicy chipotle tahini sauce.

FRIDAY

A new take on traditional avocado toast – these Vegan Cream Cheese Avocado Flatbreads are layered with cream cheese, sun-dried tomatoes, avocado slices and arugula. Perfect for an easy Friday night dinner!

Weekly Vegan Dinner Plan #31

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Ingredients

PANTRY STAPLES

• ▢ olive oil
• ▢ garlic powder
• ▢ garlic salt
• ▢ red pepper flakes
• ▢ salt & pepper
• ▢ yellow mustard
• ▢ apple cider vinegar
• ▢ tabasco or other hot sauce

DRY GOODS

• ▢ 8 oz spaghetti dry
• ▢ 6 oz sun-dried tomatoes, packed in oil
• ▢ 8 flour tortillas, taco-sized
• ▢ 4 naan flatbreads
• ▢ 2 15 oz cans pinto beans
• ▢ 1 cup black beans
• ▢ 1 15 oz can chickpeas
• ▢ Better Than Bouillon No Chicken Base*
• ▢ 2 large tortillas or wraps of choice
• ▢ 1/2 cup tahini
• ▢ 7 oz can chipotle peppers in adobo
• ▢ 1 cup salsa

PRODUCE

• ▢ 3 cloves garlic
• ▢ 2 tbsp shallot
• ▢ 6 oz cherry tomatoes
• ▢ 1 cup kale
• ▢ 1 cup arugula
• ▢ 2 cups spinach
• ▢ 1 red onion
• ▢ 1 white onion
• ▢ 2 limes
• ▢ 1 bunch cilantro
• ▢ 5 avocados
• ▢ 2 jalapeños
• ▢ 1 large sweet potato

REFRIGERATOR/FREEZER

• ▢ vegan parmesan
• ▢ vegan mayo
• ▢ 4 oz vegan cream cheese

Notes

*You can find this at Whole Foods or online, here.

Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.

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