Weekly Vegan Dinner Plan #61 - 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
The perfect weeknight dinner, this Creamy Vegan Sausage & Pasta Skillet is ready in less than 30 minutes and requires just a few ingredients!
TUESDAY
These Brown Rice Chickpea Taco Bowls with Jalapeño Cilantro Sauce are perfect for meal prep or an easy weeknight dinner.
WEDNESDAY
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!
THURSDAY
This Pan Seared Vegan Pesto Gnocchi combines gnocchi that have been browned in vegan butter with fresh pesto for a quick weeknight dinner.
FRIDAY
These Vegan Ricotta Zucchini Flatbreads are topped with homemade tofu ricotta, thin zucchini slices, basil and almonds. Simple and delicious!
Weekly Vegan Dinner Plan #61
Ingredients
PANTRY STAPLES
- olive oil
- Italian seasoning
- flour
- salt & pepper
- red pepper flakes
- garlic salt
- apple cider vinegar
DRY GOODS
- 8 oz medium-sized pasta dry
- ¾ lb spaghetti dry
- 16 oz package gnocchi
- 1 15-ounce can fire roasted tomatoes
- 1 15-ounce can chickpeas
- 1 teaspoon taco seasoning
- ¼ cup salsa
- 1 15-ounce can refried beans
- 2 cups brown rice
- ⅓ cup walnuts
- 4 naan flatbreads
- sliced almonds
- 2 cups vegan beef broth*
PRODUCE
- 1 yellow onion
- 8 cloves garlic
- 4 cups basil
- parsley
- 2 cups pre-made slaw
- 2 jalapeños
- cilantro
- 1 lime
- 5 lemons
- 1.5 cups broccoli florets
- 1 shallot
- 1 zucchini
REFRIGERATOR/FREEZER
- 8 oz vegan sausage
- 8 oz vegan cream cheese
- vegan mayo
- vegan butter
- ¼ cup pre-made vegan pesto
- ½ cup non-dairy milk
- vegan parmesan
- 28 oz firm tofu
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