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.
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
- 1 15-ounce can white beans
- 1 15-ounce can fire roasted tomatoes
- 1 4-ounce can green chiles
- 1 cup red enchilada sauce
- 1/2 cup wild rice dry
- 1/2 cup tahini
- red wine vinegar
- 1/4 cup salsa
- 8 corn tortillas
- cajun seasoning
- 12 large pasta shells
- 1/4 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
- 1/4 cup vegan pesto
- 1/2 cup vegan mayo
- 8 oz frozen spinach
- 14 oz firm tofu
- vegan parmesan
- vegan butter
- 1/2 cup non-dairy milk
Recipe 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!
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