Weekly Vegan Dinner Plan #51 - 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 20 Minute Veggie Stir-Fry is the perfect quick dinner. Loaded up with tons of veggies, noodles and a simple stir-fry sauce.

TUESDAY

These Marinated Pinto Bean Tacos are healthy, vegan and super simple. With just a few ingredients and 30 minutes, you can have Taco Tuesday at home!

WEDNESDAY

This Spicy Roasted Red Pepper Fettuccine is packed full of flavor and requires just 9 ingredients and 25 minutes to come together.

THURSDAY

Greens and other veggies are topped with protein/fiber packed beans, rice, BBQ sauce and ranch in this Ultimate Vegan BBQ Bowl.

Ultimate Vegan BBQ Bowl | Vegan + GF| ThisSavoryVegan.com

FRIDAY

This Vegan Roasted Cauliflower Buffalo Pizza is the perfect balance of spiciness and creaminess with a nice crunch from the cauliflower.

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Weekly Vegan Dinner Plan #51

Ingredients

PANTRY STAPLES

olive oil
garlic powder
chili powder
salt & pepper
red pepper flakes
low sodium soy sauce
sesame oil
sriracha

DRY GOODS

buffalo sauce
1 cup white rice uncooked
1 15-ounce can cannellini beans
2 15-ounce cans pinto beans
½ cup BBQ sauce
8 oz fettuccine
12 oz jar roasted red peppers
8 taco-sized flour tortillas
1 cup salsa
½ teaspoon Better Than Bouillon No Chicken Base*
6 oz stir-fry noodles

PRODUCE

½ head cauliflower
1 red onion
1 white onion
1 yellow onion
1 bunch green onions
1 bunch cilantro
2 bell peppers
3 jalapeños
4 cups spinach
4 avocados
1 head garlic
5 basil leaves
1 lime
1 cup matchstick carrots
1 cup green cabbage

REFRIGERATOR/FREEZER

16 oz pre-made pizza dough
vegan ranch
vegan butter
½ cup frozen corn

Notes

*You can find 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!