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.
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.
Want to be notified every time there is a new recipe or dinner plan? Sign up for the TSV newsletter!
Want to check out past dinner plans? Head over here.
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?)
This Southwest Chopped Salad with Vegan Cilantro Ranch is the perfect mid-week dinner. Packed full of veggies and ready in just 10 minutes!
All of your favorite taco flavors come together with these Loaded Vegan Taco Fries. Perfect dinner for Thursday night football!
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
- 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
- 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
- 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
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!