Weekly Vegan Dinner Plan #46 – 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 Crunchy Chickpea Kale Salad with Peanut Ginger Dressing is a healthy dinner recipe that is both quick and tasty.
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TUESDAY
A 20 minute dinner that will have you going back for seconds – these Buffalo Chickpea Tacos with Vegan Ranch are simple & delicious.
WEDNESDAY
Keep dinner simple and delicious with this One Pot Kale, Tomato & Garlic Spaghetti. A simple vegan pasta dish that is packed full of veggies and bright flavors.
THURSDAY
These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy.
FRIDAY
These Vegan Ricotta Zucchini Flatbreads are topped with homemade tofu ricotta, thin zucchini slices, basil and almonds. Simple and delicious!
Weekly Vegan Dinner Plan #46
Ingredients
PANTRY STAPLES
- sesame oil
- olive oil
- low sodium soy sauce
- sriracha
- garlic powder
- garlic salt
- chili powder
- paprika
- salt & pepper
- red pepper flakes
- oregano
- red wine vinegar
- rice wine vinegar
- 6 tbsp peanut butter
DRY GOODS
- 3 15 oz cans chickpeas
- 1/4 cup peanuts
- 1/4 cup sliced almonds
- 8 oz spaghetti
- 4 tbsp sun-dried tomatoes, packed in oil
- 4 naan flatbreads
- buffalo sauce
- 8 taco-sized flour tortillas
- 1/2 cup tahini
PRODUCE
- 2 limes
- 4 lemons
- 2 tbsp ginger
- 5 cloves garlic
- 8 cups kale
- 2 cups spinach
- 1 cup napa cabbage
- 1/2 cups matchstick carrots
- 1 bunch cilantro
- 2 green onions
- 2 red onions
- 1 shallot
- 6 oz cherry tomatoes
- 1 zucchini
- fresh basil
- 1 lb yellow potatoes
- 1 jalapeño
- 1 green bell pepper
REFRIGERATOR/FREEZER
- 1/2 cup vegan parmesan
- 14 oz firm tofu
- vegan ranch
- yellow mustard
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