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.

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 #59

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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