Weekly Vegan Dinner Plan #47
Weekly Vegan Dinner Plan #47 – 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
These Vegan Butter Garlic Noodles with Toasted Breadcrumbs are a simple pasta dish with all kinds of flavor. The breadcrumbs add a crunch that is next level delicious!
TUESDAY
These Crispy Vegan Potato Tacos with JalapeƱo Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.
WEDNESDAY
These Fajita Veggie Bowls with Cilantro Lime Rice are a tastier version of Chipotle that you can make at home in 30 minutes!
THURSDAY
This Green Goddess Detox Salad is packed with roasted pesto potatoes, delicious raw veggies and topped off with a lemon vinaigrette. The perfect salad when you want something healthy and delicious.
FRIDAY
One of the best pizza combos is vegan-ized with this Vegan Roasted Cauliflower BBQ Pizza ā perfect Friday night eat!
Weekly Vegan Dinner Plan #47
Ingredients
PANTRY STAPLES
- olive oil
- salt & pepper
- yellow mustard
- agave
- red wine vinegar
- garlic powder
- sriracha
- red pepper flakes
- apple cider vinegar
DRY GOODS
- 1/4 cup pumpkin seeds
- BBQ sauce
- 4 tbsp taco seasoning
- 2 15 oz cans black beans
- 15 oz can refried beans
- 8 taco-sized flour tortillas
- 2 cups white rice
- 8 oz spaghetti
- salsa
- 1/2 cup breadcrumbs
PRODUCE
- 1 lemon
- 4 limes
- 1 tsp ginger
- 2 heads garlic
- 2 cups kale
- 1 cup arugula
- 1/4 purple cabbage
- 2 red onions
- 1 white onion
- 2 avocados
- 2 lbs potatoes
- 2 tbsp fresh herbs rosemary, thyme and/or mint
- 1/2 head cauliflower
- 2 bunches cilantro
- 3 bell peppers
- 2 jalapeƱos
- flat leaf parsley
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 1/4 cup vegan pesto
- vegan ranch
- vegan mayo
- vegan butter