Weekly Vegan Dinner Plan #64
Weekly Vegan Dinner Plan #64 – 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
If you’re new to a vegan diet and are missing chicken, you will love this Asian Chick’n Wrap with Spicy Tahini Sauce. It is packed full of Soyaki marinated vegan chick’n strips and served with a creamy sauce.
TUESDAY
This Spicy Roasted Red Pepper Fettuccine is packed full of flavor and requires just 9 ingredients and 25 minutes to come together.
WEDNESDAY
This Vegan Brown Butter Gnocchi with Fresh Herbs is a simple and flavorful dish. A savory meal that vegans and non-vegans will definitely enjoy.
THURSDAY
We’re keeping it light and tasty with this Grilled Corn Summer Salad with Chimichurri Dressing. Packed full of tons of veggies and fresh flavors!
FRIDAY
These Vegan Veggie Pita Pizzas take 10 minutes to cook and combine all the great flavors of traditional pizza without the need for any cheese.
Weekly Vegan Dinner Plan #64
Ingredients
PANTRY STAPLES
- olive oil
- red wine vinegar
- soy sauce or tamari
- sunflower oil or vegetable oil
- red pepper flakes
- salt & pepper
DRY GOODS
- soyaki sauce or teriyaki sauce
- tahini
- hoisin sauce
- sriracha
- ginger powder
- large flour tortillas
- 8 oz fettuccine dry
- 12 oz jar roasted red peppers
- pita bread
- 1/4 cup marinara
- 16 oz package gnocchi
- 1/2 cup pine nuts
PRODUCE
- 2 ears corn on the cob
- 6 cups mixed greens
- 1 cup arugula
- 1 red onion
- 1 yellow onion
- 1 avocado
- 12 oz cherry tomatoes
- 1 bunch cilantro
- 1 bunch flat leaf parsley
- 1 bunch basil
- 2 jalapeños
- 2 heads garlic
- 1 package sweet peppers
- 1 tomato
- 4 button mushrooms
- 1 bell pepper
- fresh rosemary
- fresh thyme
REFRIGERATOR/FREEZER
- 1 package vegan chicken strips
- vegan butter
- vegan ranch optional
- vegan parmesan optional
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