Weekly Vegan Dinner Plan #51
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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.
Want to check out past dinner plans? Head over here.
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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.
FRIDAY
This Vegan Roasted Cauliflower Buffalo Pizza is the perfect balance of spiciness and creaminess with a nice crunch from the cauliflower.
Weekly Vegan Dinner Plan #51
Ingredients
PANTRY STAPLES
DRY GOODS
- buffalo sauce
- 1 cup white rice uncooked
- 1 15-ounce can cannellini beans
- 2 15-ounce cans pinto beans
- 1/2 cup BBQ sauce
- 8 oz fettuccine
- 12 oz jar roasted red peppers
- 8 taco-sized flour tortillas
- 1 cup salsa
- 1/2 tsp Better Than Bouillon No Chicken Base*
- 6 oz stir-fry noodles
PRODUCE
- 1/2 head cauliflower
- 1 red onion
- 1 white onion
- 1 yellow onion
- 1 bunch green onions
- 1 bunch cilantro
- 2 bell peppers
- 3 jalapeƱos
- 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
- 1/2 cup frozen corn
Notes
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!
