Weekly Vegan Dinner Plan #37 – 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 Vegan Black Pepper Parmesan Spaghetti (or Cacio e Pepe) is a one pot meal that is creamy, comforting and simple. Ready in 20 minutes.
TUESDAY
Perfect for those cold fall days, this Spicy Cabbage Detox Soup is packed full of veggies, spices and a delicious vegan beef broth.
WEDNESDAY
These Grilled Veggie Hummus Wraps are the perfect easy dinner. Grilled zucchini and onions are layered with hummus, fresh veggies and red wine vinegar.
THURSDAY
The Best Veggie Everything Bagel Sandwich – a toasted bagel is loaded up with vegan cream cheese, avocado and a whole lotta veggies.
FRIDAY
A new take on traditional avocado toast – these Vegan Cream Cheese Avocado Flatbreads are layered with cream cheese, sun-dried tomatoes, avocado slices and arugula.
Weekly Vegan Dinner Plan #37
Ingredients
PANTRY STAPLES
- salt & pepper
- red pepper flakes
- dried oregano
- red wine vinegar
- sriracha
- low sodium soy sauce
DRY GOODS
- 8 oz dry spaghetti
- Better than Bouillon No Beef Flavor*
- 1/2 cup chunky salsa
- 4 oz pepperoncini peppers
- 4 wraps
- 4 everything bagels
- 4 naan flatbreads
- 1/4 cup sun-dried tomatoes packed in oil
PRODUCE
- 6 garlic cloves
- parsley
- 1/2 inch ginger
- 2 carrots
- 2 stalks celery
- 1 jalapeño
- 1 yellow onion
- 1 red onion
- 1/2 head green cabbage
- 1 zucchini
- 3 tomatoes
- 1/2 cup matchstick carrots
- 1 cup baby spinach
- 1/2 cup microgreens
- 2 radishes
- 4 avocados
- 3 cups arugula
REFRIGERATOR/FREEZER
- 1/4 cup vegan butter
- 1/3 cup vegan parmesan
- 1/2 cup hummus
- 8 oz vegan cream cheese
Recipe Notes
*You can get this at Whole Foods or online here.
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
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