Weekly Vegan Dinner Plan #45
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Weekly Vegan Dinner Plan #45 – 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
These Spinach Ricotta Vegan Ravioli are made easy by using pre-made wonton wrappers in place of pasta dough. Serve with your favorite sauce!
TUESDAY
Lighten up “pasta night” with these Mediterranean Zucchini Noodles. A simple dinner recipe that combines cherry tomatoes, sun-dried tomatoes & artichoke hearts.
WEDNESDAY
These Vegan White Bean Pesto Pitas are a creamy mixture of white beans, artichoke hearts, pesto and vegan mayo.
THURSDAY
This Chopped Salad with Tofu Feta is simple and healthy. As someone who hates most vegan cheeses, this tofu feta is something I can vouch for!
FRIDAY
A fresh mix of flavors and veggies comes together with this Spring Greens Pesto Pizza. A crunchy crust, fresh pesto, sun-dried tomatoes, chickpeas, asparagus, peas and arugula make a light vegan pizza!
Weekly Vegan Dinner Plan #45
Ingredients
PANTRY STAPLES
DRY GOODS
- 3/4 cup jarred artichoke hearts
- 1/2 cup sun-dried tomatoes
- 15 oz can white beans
- 1/3 cup chickpeas
- 2 pitas
PRODUCE
- 1/2 cup fresh basil
- 3 lemons
- 1 head garlic
- 2 large zucchini
- 10 oz cherry tomatoes
- 1/4 red onion
- 1/4 yellow onion
- 3 cups arugula
- 3 cups romaine
- 1 green bell pepper
- 1 red bell pepper
- 1/4 cup peperoncini peppers
- 1 tomato
- 8-12 stalks asparagus
- 1/4 cup peas
REFRIGERATOR/FREEZER
- 1 package wonton wrappers
- 8 oz frozen spinach
- 1 cup pesto
- 2 packages firm tofu
- vegan parmesan
- 4 oz hummus
- 1 tbsp white miso
- 16 oz pre-made pizza dough
- vegan mayo
