Weekly Vegan Dinner Plan #53 – 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 Simple Vegan Hummus Quesadillas are packed full of healthy mediterranean flavors. Ready in just 10 minutes!
TUESDAY
These Spicy Sofritas Black Bean Bowls are healthy, simple and super delicious. Perfect for meal prepping or busy weeknights!
WEDNESDAY
Simple and delicious, these Vegan Mushroom Garlic Parmesan Noodles are a delicious mix of angel hair pasta, sliced mushrooms, fresh garlic and parmesan.
THURSDAY
This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles. The perfect vegan meal for the cold season.
FRIDAY
These Vegan Veggie Pita Pizzas take 10 minutes to cook and combine all the great flavors of traditional pizza without the need for any cheese.
Weekly Vegan Dinner Plan #53
Ingredients
PANTRY STAPLES
- red pepper flakes
- salt & pepper
- ground ginger
- low sodium soy sauce
- sriracha
- sugar optional
- olive oil
- non-stick spray
DRY GOODS
- 2 pitas
- 2 large whole wheat tortillas
- 1/4 cup marinara sauce
- Better Than Bouillon No Chicken Base*
- Better Than Bouillon No Beef Base**
- 8 oz angel hair pasta
- 6 oz can chipotles in adobo
- 1/2 cup chunky salsa
- 1 15-ounce can black beans
- 2 cups cooked white rice
- 4 oz roasted red peppers
PRODUCE
- 1 tomato
- 1 red onion
- 1 yellow onion
- 2 heads garlic
- 4 cups button/white mushrooms
- 1 bell pepper
- 1 bundle bok choy
- 2 jalapeños
- 1 lime
- 3 avocados
- 2 cups baby spinach
- green onion
- cilantro
REFRIGERATOR/FREEZER
- vegan ranch
- vegan parmesan
- vegan butter
- 1 tbsp white miso
- 2 packages firm tofu
- 1 package shirataki fettuccine noodles*** or noodles of choice
- 1/2 cup hummus
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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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