Weekly Vegan Dinner Plan #62 – 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
Lighten up “pasta night” with these Mediterranean Zucchini Noodles. A simple dinner recipe that combines cherry tomatoes, sun-dried tomatoes & artichoke hearts.
TUESDAY
Creamy, decadent and topped with a bacon and shallot breadcrumb crust, this is the Best Baked Vegan Mac and Cheese. Ready in less than an hour!
WEDNESDAY
These Vegan Lettuce Wraps with Spicy Peanut Sauce are quick, healthy and raw. These come together in 5 minutes and are perfect for meal prep.
THURSDAY
Have a fancy dinner with minimal work – Vegan Ricotta Stuffed Shells with Creamy Pesto. A baked pasta dish that everyone will love.
FRIDAY
This Vegan Roasted Cauliflower Chipotle Pizza is an irresistible combo of crispy cauliflower, spicy chipotle sauce, red onion and jalapeño cream sauce. Sure to be your new favorite pizza!
Weekly Vegan Dinner Plan #62
Ingredients
PANTRY STAPLES
- olive oil
- oregano
- red wine vinegar
- salt & pepper
- flour
- corn meal
- turmeric
- garlic salt
- ground mustard
- ground ginger
- sriracha
- cumin
- nutmeg optional
DRY GOODS
- 4 oz artichoke hearts
- 2 oz sun-dried tomatoes packed in oil
- 16 oz dry pasta
- 12 large pasta shells
- 3/4 cup bread crumbs
- 1/4 cup bacon bits
- 1 cup veggie broth
- peanut butter
- low sodium soy sauce
- 3 oz chipotles in adobo
- 1/2 cup chunky salsa
PRODUCE
- 2 zucchini
- 1 head garlic
- 10 oz cherry tomatoes
- fresh basil
- 1 shallot
- 1 lemon
- 4 jalapeños
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1 head butter lettuce
- 1 red bell pepper
- 1/2 cup purple cabbage
- 1/2 head cauliflower
- 1/2 cup matchstick carrots
- 1 red onion
- 1 lime
REFRIGERATOR/FREEZER
- 4 oz hummus
- vegan parmesan
- vegan butter
- 4 cups non-dairy milk unsweetened
- 16 oz vegan cream cheese
- 1/2 cup pesto
- 8 oz vegan ricotta
- 1/4 cup frozen spinach
- 16 oz pre-made pizza dough
- vegan mayo
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