Weekly Vegan Dinner Plan #55 – 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 Chipotle Lentil Potato Bowls with Creamy Dreamy Green Sauce have everything you could want in one meal – roasted veggies, fresh veggies, warm lentils and the best green sauce!
TUESDAY
These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.
WEDNESDAY
When you’re craving pasta this Simple Vegan Ricotta & Spinach Linguine will hit the spot. It requires 20 minutes and one pot to get the job done!
THURSDAY
This Vegan Chicken Couscous Soup is healthy, comforting and perfect for cold season. Next time you’re feeling sick or it is a cold winter night, make this soup to feel warm and toasty.
FRIDAY
A fresh mix of flavors and veggies comes together with this Spring Greens Pesto Pizza. A crunchy crust, fresh pesto, sun-dried tomatoes, chickpeas, asparagus, peas and arugula make a light vegan pizza!
Weekly Vegan Dinner Plan #55
Ingredients
PANTRY STAPLES
- olive oil
- garlic powder
- garlic salt
- oregano
- salt & pepper
- turmeric
- apple cider vinegar
- corn meal to roll out the pizza dough
DRY GOODS
- 2 cups rice cooked
- 2.5 cups lentils cooked
- 1 cup pearl couscous
- 8 oz linguine
- 4 tbsp taco seasoning
- 1 15-ounce can black beans
- 1 15-ounce can refried beans
- 1 15-ounce can chickpeas
- 8 taco-sized flour tortillas
- Better Than Bouillon No Chicken Base*
- Better Than Bouillon No Beef Base**
- 1/4 cup sun-dried tomatoes packed in oil
PRODUCE
- 2 russet potatoes
- 1 lb small potatoes yellow, purple or red
- 4 cups spinach
- 1 cup cherry tomatoes
- 1 red onion
- 1 yellow onion
- 1-2 chipotle peppers in adobo
- 3 avocados
- 2 bunches cilantro
- 2 heads garlic
- 5 large basil leaves
- 3 jalapeños
- 3 lemons
- 2 limes
- 1 bell pepper
- 2 cups lettuce
- 1 tbsp fresh ginger
- 2 carrots
- 2 stalks celery
- fresh rosemary
- fresh thyme
- 8-12 stalks asparagues
- 1/4 cup peas
- 1/2 cup arugula
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- vegan butter
- 8 oz vegan ricotta
- 1/2 cup non-dairy milk
- 1/2 cup frozen spinach
- vegan parmesan
- 1/2 cup vegan mayo
- 10 oz vegan chicken strips un-breaded
- 1/4 cup vegan pesto
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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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