Weekly Vegan Dinner Plan #40 - 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 Sweet Potato Quinoa Salad with Vegan Cilantro Pesto is nutty, tangy and filled with a whole lot of greens.

TUESDAY

These Vegan Mediterranean Sandwiches are packed with sun-dried tomato & basil spread, roasted red peppers and marinated tofu.

WEDNESDAY

This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans – ready in 30 minutes and packed with tons of flavor!

THURSDAY

These Simple Sesame Ginger Soba Noodles are the perfect vegan one pot meal for busy weeknights. Ready in just 10 minutes!

FRIDAY

One of the best pizza combos is vegan-ized with this Vegan Roasted Cauliflower BBQ Pizza – perfect Friday night eat!

Weekly Vegan Dinner Plan #40 - 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 | ThisSavoryVegan.com #thissavoryvegan #mealprep #dinnerplan

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Weekly Vegan Dinner Plan #40

Ingredients

PANTRY STAPLES

olive oil
chili powder
onion powder
garlic powder
cumin
smoked paprika
oregano
cayenne
red pepper flakes
ground ginger
salt & pepper
hot sauce
red wine vinegar
soy sauce
sriracha
agave

DRY GOODS

15 oz can black beans
15 oz can white beans
15 oz can kidney beans
15 oz can fire roasted tomatoes
4 oz can green chiles
1 cup red enchilada sauce
4 cups broth
4 ciabatta rolls
½ cup pine nuts
toasted sesame seeds
4 oz sun-dried tomatoes packed in oil
1 jar roasted red peppers
8 oz soba noodles
sesame oil
rice wine vinegar
½ cup BBQ sauce
½ cup quinoa
tortilla chips optional

PRODUCE

1 yellow onion
1 red onion
1 white onion
1 bunch green onions
1 green bell pepper
1 red bell pepper
2 jalapeños
2 heads garlic
2 cups basil
rosemary
1 tomato
½ cup arugula
½ head cauliflower
2 bunches cilantro
1 large sweet potato
½ cup peas
4 cups spinach
avocado optional

REFRIGERATOR/FREEZER

16 oz pre-made pizza dough
½ block firm tofu
½ cup hummus
1 cup frozen corn
vegan ranch optional

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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!