Weekly Vegan Dinner Plan #52
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Weekly Vegan Dinner Plan #52 – 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 Vegan Fettuccine Alfredo with Truffle Oil is the ultimate comfort meal. A creamy white wine sauce is combined with fettuccine noodles then topped with truffle oil.
TUESDAY
This Creamy Vegan Gnocchi Soup has all of the flavors of chicken noodle soup with none of the chicken. This is comfort in a bowl.
WEDNESDAY
These vegan Avocado Black Bean Quesadillas are a healthy take on a classic take-out item. Serve with fresh salsa and cilantro.
THURSDAY
For a quick and easy meal try theseĀ Black Bean Quinoa Buddha Bowls with Salsa Verde Vinaigrette. Healthy, simple and easy to customize.Ā
FRIDAY
These Quick Vegan Mexican Tortilla Pizzas take less than 20 minutes to put together and are loaded with plenty of healthy veggies and fats.
Weekly Vegan Dinner Plan #52
Ingredients
PANTRY STAPLES
DRY GOODS
- 4 large flour tortillas
- 1 15-ounce can refried beans
- 2 15-ounce cans black beans
- Better Than Bouillon No Chicken Base*
- 1 package gnocchi
- 1 cup quinoa
- 12 oz fettuccine noodles
- white wine
- truffle oil
PRODUCE
- 1 red onion
- 1 yellow onion
- 1 bell pepper
- 2 jalapeƱos
- 3 avocados
- 1 bunch cilantro
- 1 bunch parsley
- 1 head garlic
- 4 stalks celery
- 5 carrots
- 2 cups baby spinach
- 1 lemon
- 1 bunch green onions
REFRIGERATOR/FREEZER
- unsweetened almond milk
- salsa verde
- vegan butter
- vegan parmesan
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!
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