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.
Want to be notified every time there is a new recipe or dinner plan? Sign up for the TSV newsletter! Also, when you sign up for the email list you will get a FREE eCookBook of my top 16 recipes!
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
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
- ½ 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
- ½ cup corn
- ½ inch ginger
- 3 green onions
REFRIGERATOR/FREEZER
- 3 tablespoon vegan butter
- 1 cup vegan mayo
- 5 vegan chicken strips
- salad dressing for taco salad
- 8 oz vegan cream cheese
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
Leave a Reply