Weekly Vegan Dinner Plan #57 – 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 Creamy Vegan Cajun Stuffed Shells are the ultimate casserole dinner. Lightened up by using cauliflower cream sauce and a tofu ricotta.
TUESDAY
Raw veggies are tossed together with rice noodles and a tahini dressing in these Asian Tahini Noodle Bowls. A quick vegan dinner!
WEDNESDAY
The Best Veggie Everything Bagel Sandwich – a toasted bagel is loaded up with vegan cream cheese, avocado and a whole lotta veggies.
THURSDAY
This Green Goddess Detox Salad is packed with roasted pesto potatoes, delicious raw veggies and topped off with a lemon vinaigrette. The perfect salad when you want something healthy and delicious.
FRIDAY
A new take on traditional avocado toast – these Vegan Cream Cheese Avocado Flatbreads are layered with cream cheese, sun-dried tomatoes, avocado slices and arugula.
Weekly Vegan Dinner Plan #57
Ingredients
PANTRY STAPLES
- olive oil
- salt & pepper
- red pepper flakes
- yellow mustard
- agave
- low sodium soy sauce
- sesame oil
- sesame seeds
DRY GOODS
- 4 naan flatbreads
- 8 oz sun-dried tomatoes packed in oil
- 1/4 cup pumpkin seeds
- 4 everything bagels
- cajun seasoning
- 12 large pasta shells
- Better Than Bouillon No Chicken Base*
- 1/4 cup tahini
- rice wine vinegar
- 8 oz rice noodles
PRODUCE
- 5 avocados
- 4 cups arugula
- 2 cups kale
- 2 lemons
- 2 tsp ginger
- 3 heads garlic
- 1/4 purple cabbage
- 1 red onion
- 1 lb potatoes
- 2 tbsb fresh herbs mint, basil, parsley or thyme
- 2 large tomatoes
- 2 radishes
- microgreens or sprouts
- 4 large basil leaves
- 1 bunch flat leaf parsley
- 1 bunch cilantro
- 1 shallot
- 2 heads cauliflower
- 2 bell peppers
- 1 large carrot
- 2 cups spinach
- green onions
REFRIGERATOR/FREEZER
- 8 oz vegan cream cheese
- 1/4 cup vegan pesto
- 14 oz firm tofu
- 8 oz frozen spinach
- vegan butter
- 1/2 cup non-dairy milk unsweetened
- vegan parmesan
Recipe Notes
*You can get this at Whole Foods, or online here.
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Nicole
April 16, 2019 at 3:26 pmWe tried the best veggie everything bagel sandwich and it was a huge hit with the whole family, even the picky child. We will be adding this to our weekly meal plan.
Rene
April 17, 2019 at 8:15 amYay! So glad it was a hit with everyone!
Teresa
April 14, 2019 at 7:03 amThank you for your creativity- it’s a beautiful thing! This shows that with a little patience, and willingness, a better, healthier way to eat is possible!