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.

Vegan Lettuce Wraps with Spicy Peanut Sauce | Vegan + GF + Raw | ThisSavoryVegan.com

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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