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Weekly Vegan Dinner Plan #34 – 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

I know Macaroni Salad is not a complete meal. But seeing as it’s Labor Day, I assume most of you are grilling up veggie burgers and you might be looking for some tasty sides. And this salad is perfect BBQ food.

TUESDAY

Take your salad to new levels with this Vegan Chicken Taco Salad with Jalapeño Popper Quesadillas. Because quesadillas are the new croutons.

WEDNESDAY

A delicious combo of vegan butter, summer squash, garlic and fresh basil make this Vegan Summer Squash Rigatoni an instant hit and easy dinner.

THURSDAY

These Spicy Sriracha Noodles are the quickest and easiest vegan dinner. Made with rice noodles and a soy sauce & sriracha sauce that will have your lips tingling.

FRIDAY

These Quick Vegan Mexican Tortilla Pizzas take less than 20 minutes to put together and are loaded with plenty of healthy veggies and fats.

Weekly Vegan Dinner Plan #34

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Ingredients

PANTRY STAPLES

• ▢ olive oil
• ▢ salt & pepper
• ▢ red pepper flakes
• ▢ apple cider vinegar
• ▢ spicy mustard
• ▢ agave
• ▢ garlic salt
• ▢ cumin
• ▢ cayenne
• ▢ chili powder
• ▢ sesame oil
• ▢ low sodium soy sauce
• ▢ sriracha
• ▢ rice wine vinegar

DRY GOODS

• ▢ 8 oz rigatoni
• ▢ 16 oz macaroni
• ▢ 8 oz rice noodles
• ▢ 2 large flour tortillas
• ▢ 8 medium flour tortillas or 4 large
• ▢ pickle juice
• ▢ 1/2 cup refried beans
• ▢ 2 cups black beans
• ▢ chopped cashews

PRODUCE

• ▢ 1 large yellow squash
• ▢ 3 heads garlic
• ▢ 1 bunch basil
• ▢ 1 bunch parsley
• ▢ 1 bunch cilantro
• ▢ 1 cup arugula
• ▢ 1 lemon
• ▢ 2 bell peppers
• ▢ 2 stalks celery
• ▢ 2 red onions
• ▢ 3 jalapeños
• ▢ 3 avocados
• ▢ 1 head romaine
• ▢ 1 large tomato
• ▢ 1/2 cup corn
• ▢ 1/2 inch ginger
• ▢ 3 green onions

REFRIGERATOR/FREEZER

• ▢ 3 tbsp vegan butter
• ▢ 1 cup vegan mayo
• ▢ 5 vegan chicken strips
• ▢ salad dressing for taco salad
• ▢ 8 oz vegan cream cheese

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!