Weekly Vegan Dinner Plan #32
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Weekly Vegan Dinner Plan #32 – 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.
Want to check out past dinner plans? Head over here.
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MONDAY
This Vegan Brown Butter Gnocchi with Fresh Herbs is a simple and flavorful dish. A savory meal that vegans and non-vegans will definitely enjoy.
TUESDAY
This Asian Chick’n Wrap with Spicy Tahini Sauce combines fresh greens, crunchy vegan chicken strips and a tahini dipping sauce that is tangy and delicious.
WEDNESDAY
A quick and easy dinner – these Simple Vegan Hummus Quesadillas are packed full of healthy mediterranean flavors. Ready in just 10 minutes!
THURSDAY
Both savory and healthy this Vegan Shaved Asparagus Pesto Pasta is the ultimate summer dinner and only takes 20 minutes to put together.
FRIDAY
This Vegan Eggplant & Hummus Flatbread combines thin slices of eggplant, creamy hummus and balsamic cherry tomatoes & garlic.
Weekly Vegan Dinner Plan #32
Ingredients
PANTRY STAPLES
- olive oil
- red pepper flakes
- salt & pepper
- dried oregano
- soy sauce
- sriracha
- ginger powder
- non-stick spray
DRY GOODS
- 16 oz package gnocchi
- 8 oz fettuccine dry
- 1/4 cup pine nuts
- 1/2 cup sliced almonds
- soyaki sauce or teriyaki sauce
- hoisin sauce
- 2 tbsp tahini
- 4 large tortillas
- 1/2 cup roasted red peppers
- balsamic glaze
PRODUCE
- 3 heads garlic
- 2 tsp fresh rosemary
- 2 tsp fresh thyme
- 2 cups fresh basil
- chives
- 1 cup arugula
- 2 cups spring salad mix
- 2 cups baby spinach
- 3 small sweet peppers (or 1/2 bell pepper)
- 2 jalapeños
- 1/2 eggplant
- 1/2 cup cherry tomatoes
- 1 lemon
- 8 stalks asparagus
REFRIGERATOR/FREEZER
- 4 tbsp vegan butter
- 1/2 cup vegan parmesan
- 8 strips vegan chicken
- 1 cup hummus
- 8 oz pre-made pizza dough
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