5 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.
October is here!
It is officially Fall and I am soooooo ok with it.
Now if we could just get the weather in San Diego to cool down below 80, it would really feel like the seasons have changed.
I digress.
It is Sunday.
Yes, it means Monday is around the corner. BUT it also is a day to rest and reset. On Sundays you will find me watching movies, reading books and prepping food for the week.
And that is where this weekly dinner plan comes into play.
5 delicious vegan dinner recipes to get you through the work week. Print the grocery list and head to the store. I do the prep work, you do the cooking.
It's a team effort.
If you're making all 5 recipes be sure to print the grocery list at the bottom of the page.
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Want to check out past dinner plans? Head over here.
MONDAY
This Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts is simple to make and the perfect Fall dinner to keep you warm and satisfied! (Plus, who doesn't like having pasta on a Monday?)
TUESDAY
A creamy, spicy combo of marinated cauliflower, vegan ranch and buffalo sauce - Vegan Buffalo Cauliflower Quesadillas. A twist on your typical Taco Tuesday.
WEDNESDAY
This Southwest Chopped Salad with Vegan Cilantro Ranch is the perfect mid-week dinner. Packed full of veggies and ready in just 10 minutes!
THURSDAY
All of your favorite taco flavors come together with these Loaded Vegan Taco Fries. Perfect dinner for Thursday night football!
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 #27
Ingredients
PANTRY STAPLES
- olive oil
- flour
- dried oregano
- salt & pepper
DRY GOODS
- 16 oz pasta
- 15 oz can fire roasted tomatoes
- 1 head garlic
- 1 cup veggie broth
- 2 15 oz cans black beans
- ⅓ cup unsalted cashews
- peperoncini peppers
- 1 teaspoon vegan beef bouillon
PRODUCE
- 2 red onions
- 1 yellow onion
- 1 shallot
- 2 cups shredded brussels sprouts
- 3 avocados
- 1 bunch cilantro
- 1 bunch parsley
- 2 jalapeños
- 1 bunch green onions
- 1 cup kale
- 1 tomato
- 1 lime
- 4 cups romaine lettuce
- 1 bell pepper
- 12 oz cherry tomatoes
- 1 package grape tomatoes
- 1 ¼ cups arugula
- 1 cup basil
REFRIGERATOR/FREEZER
- vegan ranch
- vegan butter
- 1 cup unsweetened non-dairy milk
- 2 cups frozen french fries
- 1 ¼ cup frozen corn
- 16 oz pre-made pizza dough
- 8 oz soyrizo
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Kalen
Good morning Rene. Would you pretty please be able to tell me which recipe the soyrizo goes with? Thank you so much❤️
Rene
Huh - I guess it was more than a name glitch. Thanks for bringing this to my attention. I will need to go through and adjust the grocery list. But I would use it on the taco fries for some extra flavor. Sorry about that!
Kalen
I wasn’t able to locate the “Weekly Vegan Dinner Plan #4” grocery list. At the bottom of the #4 meal plan is the #27 grocery list. Would it be possible to get the #4 shopping list? I’m looking forward to trying these recipes. I am the only vegan in my family of four and am always trying to find things that my carnivores love. Thank you for these recipes.
Rene
Hi Kalen - it is just a glitch. The shopping list is correct. Just ignore the number 🙂
Kalen
Oh thank you! It looked like it was really close to what it should be, if not the exact list. The only thing that made me question was I saw the soyrizo on the bottom of the shipping list and couldn’t find where it was in one of the recipes.