Weekly Vegan Dinner Plan #48 - 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 Creamy Vegan Cajun Stuffed Shells are the ultimate casserole dinner. Lightened up by using cauliflower cream sauce and a tofu ricotta.

TUESDAY

These Vegan White Bean Tacos with Jalapeño Cilantro Sauce are filled with spicy white beans, pre-made slaw and a delicious green sauce.

WEDNESDAY

Both healthy and delicious, these Vegan Winter Harvest Bowls with Mustard Tahini Dressing are perfect for meal prepping.

THURSDAY

This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans – ready in 30 minutes and packed with tons of flavor!

FRIDAY

Restaurant-quality pizza with easy to find ingredients – this Broccolini & Shallot Vegan White Pizza is loaded with seasoned white sauce, crispy shallots and perfectly cooked broccolini.

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Weekly Vegan Dinner Plan #48

Ingredients

PANTRY STAPLES

corn meal
garlic salt
garlic powder
oregano
red pepper flakes
olive oil
salt & pepper
chili powder
onion powder
cumin
smoked paprika
cayenne
hot sauce
yellow mustard
apple cider vinegar

DRY GOODS

4 cups vegetable broth
4 cups vegan chicken broth*
pine nuts
1 15-ounce can black beans
2 15-ounce cans white beans
1 15-ounce can fire roasted tomatoes
1 4-ounce can green chiles
1 cup red enchilada sauce
½ cup wild rice dry
½ cup tahini
red wine vinegar
¼ cup salsa
8 corn tortillas
cajun seasoning
12 large pasta shells
¼ cup sun-dried tomatoes packed in oil

PRODUCE

3 shallots
2 heads garlic
2 red onions
1 yellow onion
5-8 broccolini spears
3 lemons
2 limes
fresh basil
1 green bell pepper
1 red bell pepper
6 jalapeños
1 lb fingerling potatoes
3 cups kale
1 cup arugula
10 oz cherry tomatoes
2 cups pre-made slaw
2 bunches cilantro
1 bunch flat-leaf parsley
2 heads cauliflower
green onions, avocado optional soup toppings

REFRIGERATOR/FREEZER

16 oz pre-made pizza dough
8 oz vegan cream cheese
1 cup frozen corn
¼ cup vegan pesto
½ cup vegan mayo
8 oz frozen spinach
14 oz firm tofu
vegan parmesan
vegan butter
½ cup non-dairy milk

Notes

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

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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!