Weekly Vegan Dinner Plan #50
This post may contain affiliate links, please see ourĀ privacy policyĀ for details.
Weekly Vegan Dinner Plan #50 – 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.
Want to check out past dinner plans? Head over here.
Want to be notified every time there is a new recipe or dinner plan? Sign up for the TSV newsletter! Also,Ā when you sign up for the email list you will get a FREE eCookBook of my top 16 recipes!
MONDAY
These Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are filled with brown rice, bell peppers, onion & beans. A healthy & tasty vegan dinner!
TUESDAY
TheseĀ Smashed Chickpea Tacos with Vegan JalapeƱo Cream Sauce are the perfect blend of seasoned chickpeas, fresh slaw and a bit of spice! Taco Tuesday never looked so good.
WEDNESDAY
This Green Goddess Sandwich is a quick weeknight dinner. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeƱo.
THURSDAY
ThisĀ Creamy Vegan Butternut Squash Pasta with Fried Sage is the perfect Valentine’s Day dinner. With just a few ingredients and one hour, you will have a decadent and tasty pasta dish.
FRIDAY
TheseĀ Vegan Cherry Tomato Ricotta Flatbreads are simple to make, easier to eat and perfect for a quick dinner.
Weekly Vegan Dinner Plan #50
Ingredients
PANTRY STAPLES
DRY GOODS
- 1/3 cup artichoke hearts
- 1/4 cup sun-dried tomatoes
- 2 packets taco seasoning
- 1 15-ounce can black beans
- 3 15-ounce cans chickpeas
- 1 4-ounce can green chilis
- 1/4 cup salsa
- 8 corn tortillas
- 2 cups vegan broth
- 1 lb spaghetti
- 4 slices bread
- white wine optional
PRODUCE
- 2 heads garlic
- 10 oz cherry tomatoes
- 2 cups baby spinach
- 2 cups cauliflower
- 1 red bell pepper
- 2 red onions
- 3 jalapeƱos
- 1 bunch cilantro
- 5 basil leaves
- 5 cups leafy greens
- 2 avocados
- 2 limes
- 1 cup shredded lettuce
- 1 cup purple cabbage
- 2 tbsp sage leaves
- 1 yellow onion
- 1 medium butternut squash
- radish slices, serrano peppers, cilantro, lime wedges optional toppings
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 8 oz vegan ricotta
- 2 cups cooked brown rice
- 1 cup frozen corn
- 8 oz vegan cream cheese
- vegan mayo
- vegan butter
- vegan parmesan
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
