Weekly Vegan Dinner Plan #56 – 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 Sausage & Spinach Skillet Lasagna is filled with tofu ricotta, fresh pesto and spicy vegan sausage. So freaking tasty!
TUESDAY
This Vegan Broccoli Pesto Pasta With Whipped Tofu Ricotta is filled with a chunky, healthy pesto and creamy vegan ricotta. A comforting and bright meal!
WEDNESDAY
These Roasted Eggplant Sandwiches with Vegan Arugula Walnut Pesto are packed with roasted red peppers, eggplant, fresh arugula and pesto mayo.
THURSDAY
These Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are filled with brown rice, bell peppers, onion & beans. A healthy & tasty vegan dinner!
FRIDAY
One of the best pizza combos is vegan-ized with this Vegan Roasted Cauliflower BBQ Pizza – perfect Friday night eat!
Weekly Vegan Dinner Plan #56
Ingredients
PANTRY STAPLES
- olive oil
- salt & pepper
- apple cider vinegar
- red wine vinegar
- garlic powder
- sriracha
- red pepper flakes
DRY GOODS
- 1 cup walnuts
- 3/4 lb spaghetti
- 6-8 lasagna noodles
- 1 26-ounce jar marinara sauce
- 1 loaf sourdough
- 1 8-ounce jar roasted red peppers
- 4 tbsp taco seasoning
- 2 cups brown rice
- 1 15-ounce can black beans
- 1 4-ounce can green chilis
- salsa
- 1/2 cup BBQ sauce
PRODUCE
- 1.5 cups broccoli florets
- 4 cups basil
- 2 heads garlic
- 5 lemons
- 2 shallots
- 1 bunch parsley
- 1 bunch cilantro
- 2 cups baby spinach
- 4 cups arugula
- 5 cups salad greens
- 1 eggplant
- 1 head cauliflower
- 1 red onion
- 1 white onion
- 1 bell pepper
- 1 jalapeño
- 1 avocado
- 1 lime
REFRIGERATOR/FREEZER
- 16 ounces pre-made pizza dough
- vegan butter
- vegan parmesan
- 2 14-ounce containers firm tofu
- 8 oz vegan sausage
- 3/4 cup vegan mayo
- 1 cup frozen corn
- vegan ranch optional
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