Weekly Vegan Dinner Plan #43 - 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 Creamy Vegan Spinach Artichoke Pasta is like eating your favorite dip in pasta form. Ready in less than 30 minutes. The perfect weeknight dinner that is simple and comforting.
TUESDAY
Quick, healthy and filling – these Vegan Mexican Salad Wraps with Creamy Avocado Dressing are a great quick dinner.
WEDNESDAY
These Pulled Artichoke BBQ Sliders are quick and easy. Artichokes have a “meaty” texture that when combined with BBQ sauce is truly mouth watering.
THURSDAY
Simple and delicious, these Vegan Mushroom Garlic Parmesan Noodles are a delicious mix of angel hair pasta, sliced mushrooms, fresh garlic and parmesan.
FRIDAY
These Vegan Cherry Tomato Ricotta Flatbreads are simple to make, easier to eat and perfect for a quick dinner or party appetizer.
Weekly Vegan Dinner Plan #43
Ingredients
PANTRY STAPLES
- garlic powder
- salt & pepper
- apple cider vinegar
- sugar
- red wine vinegar
- oregano
DRY GOODS
- 8 oz linguine dry
- 8 oz angel hair pasta dry
- 4 15 oz cans artichoke hearts
- 1 15 oz can black beans
- 1 cup BBQ sauce
- 6-8 slider buns
- ¼ cup sun-dried tomatoes packed in oil
- 4 large flour tortillas
- Better Than Bouillon No Chicken Base*
- splash of white wine optional
PRODUCE
- 2 heads garlic
- 2 cups broccoli slaw
- 10 oz cherry tomatoes
- 5 cups baby spinach
- 1 bell pepper
- 1 red onion
- 1 bunch green onions
- ½ cup corn
- 1 jalapeño
- 1 bunch cilantro
- 3 avocados
- 1 cup white mushrooms
- 5 large basil leaves
- ¼ cup chives
- 1 lemon
- limes optional
REFRIGERATOR/FREEZER
- vegan butter
- 8 oz frozen spinach
- 8 oz vegan cream cheese
- vegan parmesan
- ⅓ cup vegan mayo
- 16 oz pre-made pizza dough
- 8 oz vegan ricotta
Notes
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