Weekly Vegan Dinner Plan #34
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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.
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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 thisĀ 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
Ingredients
PANTRY STAPLES
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
REFRIGERATOR/FREEZER
- 3 tbsp vegan butter
- 1 cup vegan mayo
- 5 vegan chicken strips
- salad dressing for taco salad
- 8 oz vegan cream cheese
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