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Weekly Vegan Dinner Plan #38 – 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

This Creamy Vegan Butternut Squash Pasta with Fried Sage is the perfect comforting Fall meal. With just a few ingredients and one hour, you will have a decadent and tasty pasta dish.

TUESDAY

Say so-long to store bought soup with this Tomato Basil Soup with Pesto Ciabatta Croutons. Made simple by using canned tomatoes and made extra delicious with roasted garlic. A quick vegan recipe loaded with fresh flavors. 

WEDNESDAY

This Vegan Enchilada Casserole with Jalapeño Cream Sauce is the perfect make ahead meal for busy weeknights or Sunday meal prep.

THURSDAY

This Green Goddess Sandwich is the ultimate lunch. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeño.

FRIDAY

Creamy, comforting and tasty spinach artichoke dip on top of a crispy crust makes this Vegan Spinach Artichoke Pizza an instant favorite. 

Weekly Vegan Dinner Plan #38

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Ingredients

PANTRY STAPLES

• ▢ olive oil
• ▢ salt & pepper
• ▢ garlic powder
• ▢ garlic salt
• ▢ red pepper flakes
• ▢ cumin
• ▢ chili powder
• ▢ yellow mustard
• ▢ tabasco

DRY GOODS

• ▢ 16 oz dry spaghetti
• ▢ 1 pre-made pizza crust
• ▢ 6 oz marinated artichoke hearts
• ▢ 15 oz can refried beans
• ▢ 15 oz can black beans
• ▢ 15 oz can green enchilada sauce
• ▢ 1/2 cup canned chickpeas
• ▢ 12 corn tortillas
• ▢ 4 slices bread
• ▢ 2 28 oz cans crushed tomatoes
• ▢ 3 cups veggie broth
• ▢ 2 cups ciabatta bread

PRODUCE

• ▢ 2 heads garlic
• ▢ 4 cups baby spinach
• ▢ 1 avocado
• ▢ 1 red onion
• ▢ 3 yellow onions
• ▢ 1 red bell pepper
• ▢ 1 green bell pepper
• ▢ 3 jalapeños
• ▢ 1 bunch cilantro
• ▢ 2 cups fresh basil
• ▢ 2 tbsp fresh sage
• ▢ 1 medium butternut squash

REFRIGERATOR/FREEZER

• ▢ 12 oz vegan cream cheese
• ▢ 1/2 cup vegan mayo
• ▢ 1 cup frozen corn
• ▢ 1/2 cup pesto
• ▢ 2 tbsp vegan butter
• ▢ vegan parmesan

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!