Weekly Vegan Dinner Plan #44

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Weekly Vegan Dinner Plan #44 – 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 Vegan Enchilada Casserole with Jalapeño Cream Sauce is the perfect make ahead meal for busy weeknights or Sunday meal prep.

TUESDAY

This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles. The perfect vegan meal for the cold season.

WEDNESDAY

This Pan Seared Vegan Pesto Gnocchi combines gnocchi that have been browned in vegan butter with fresh pesto for a quick weeknight dinner. 

THURSDAY

This Rainbow Buddha Bowl with Tahini Dressing is the perfect vegan and gluten free lunch or dinner. Perfect for meal prepping!

FRIDAY

A new take on traditional avocado toast – these Vegan Cream Cheese Avocado Flatbreads are layered with cream cheese, sun-dried tomatoes, avocado slices and arugula. 

Weekly Vegan Dinner Plan #44

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Ingredients

PANTRY STAPLES

• ▢ soy sauce
• ▢ salt & pepper
• ▢ cumin
• ▢ chili powder
• ▢ ground ginger
• ▢ olive oil
• ▢ dried oregano
• ▢ garlic powder
• ▢ red pepper flakes

DRY GOODS

• ▢ better than bouillon no beef flavor*
• ▢ 1/4 cup tahini
• ▢ 15 oz can cannellini beans
• ▢ 15 oz can refried beans
• ▢ 15 oz can black beans
• ▢ 12 oz green enchilada sauce
• ▢ quinoa
• ▢ 12 corn tortillas
• ▢ 4 naan flatbreads
• ▢ 4 oz sun-dried tomatoes packed in oil

PRODUCE

• ▢ 1 head garlic
• ▢ 1 yellow onion
• ▢ 1 red onion
• ▢ 1 bunch bok choy
• ▢ 2 cups white mushrooms
• ▢ 1 bunch green onion
• ▢ 1 lemon
• ▢ 1 lb potatoes
• ▢ 4 cups baby spinach
• ▢ 6 small sweet peppers
• ▢ 2 bell peppers any color
• ▢ 1/2 cup matchstick carrots
• ▢ 1/2 cup purple cabbage
• ▢ 3 jalapeños
• ▢ 1 bunch cilantro
• ▢ 2 avocados
• ▢ 1 cup arugula

REFRIGERATOR/FREEZER

• ▢ 1 tbsp white miso
• ▢ 1 package firm tofu
• ▢ 1 package shirataki fettuccine noodles
• ▢ vegan butter
• ▢ 1/4 cup vegan pesto
• ▢ 1/2 cup non-dairy milk
• ▢ 1 cup frozen corn
• ▢ 12 oz vegan cream cheese
• ▢ vegan parmesan optional

Notes

*You can get this at Whole Foods or online here.

Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.