Weekly Vegan Dinner Plan #35 - 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
This Creamy Baked Vegan Gnocchi is the ultimate comfort meal – creamy, saucy and a whole lotta tasty.
TUESDAY
These Spicy Sofritas Black Bean Bowls are healthy, simple and super delicious. Perfect for meal prepping or busy weeknights!
WEDNESDAY
This Creamy Vegan Spinach Artichoke Pasta is like eating your favorite dip in pasta form. Ready in less than 30 minutes. The perfect weeknight dinner that is simple and comforting.
THURSDAY
This 7 Layer Vegan Burrito combines roasted potatoes, rice, beans, bell pepper & onion, jalapeños, salsa and avocado in a warm tortilla.
FRIDAY
This Mediterranean Flatbread is topped with arugula basil pesto, roasted tomatoes, peperoncini peppers, onions and fresh arugula. A vegan pizza dream.
Weekly Vegan Dinner Plan #35
Ingredients
PANTRY STAPLES
- 2 tablespoon flour
- salt & pepper
- olive oil
- garlic powder
- dried oregano
- cumin
- hot sauce
DRY GOODS
- 16 oz package gnocchi
- 8 oz linguine dry
- 8 oz white wine
- vegan chicken bouillon
- 6 oz can chipotles in adobo
- 1 cup chunky salsa
- 15 oz can black beans
- 15 oz can refried beans
- 3 cups cooked rice
- 15 oz can artichoke hearts
- ⅓ cup unsalted cashews
- 5 peperoncini peppers
- 4 large flour tortillas
- 2 tablespoon taco seasoning
PRODUCE
- 3 handfuls kale
- 1 small lemon
- 2 jalapeños
- 5 cloves garlic
- 1 red onion
- ½ yellow onion
- 2 limes
- 4 avocados
- 1 bunch cilantro
- 1 cup fresh basil
- 2 cups arugula
- ½ package grape tomatoes
- 6 red potatoes
- 1 bell pepper
REFRIGERATOR/FREEZER
- 3 tablespoon vegan butter
- 12 oz non-dairy milk unsweetened
- ¼ cup vegan parmesan
- 16 oz firm tofu
- 8 oz frozen spinach
- 8 oz vegan cream cheese
- 16 oz pre-made pizza dough
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