Weekly Vegan Dinner Plan #65 – 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.

Want to check out past dinner plans? Head over here.

MONDAY

Your new favorite quick vegan noodle dinner is here – Spicy Garlic Soba Noodles with Bok Choy. So simple, so tasty, so savory.

TUESDAY

These Roasted Potato Kale Pesto Bowls are loaded with quinoa, cherry tomatoes, garlic potatoes and chopped kale – all topped off with vegan kale pesto.

WEDNESDAY

These Roasted Tomato Sandwiches with Vegan Lemon Garlic Aioli are loaded with avocado, arugula and some of the tastiest tomato slices.

THURSDAY

These Vegan Cajun Black Bean Burgers are the perfect addition to your Fourth of July menu! Loaded with a zesty patty, cajun aioli and an avocado salsa. The ultimate combo of flavors!

These Vegan Cajun Black Bean Burgers are loaded with a zesty patty, cajun aioli and an avocado salsa. The ultimate combo of flavors | ThisSavoryVegan.com #thissavoryvegan #veganburger #TonyChacheres #CreoleCanDo #ad

FRIDAY

This Vegan BBQ Chicken Pizza is made extra crispy and delicious by using a cast iron skillet. Top it off with vegan ranch and fresh cilantro!

Weekly Vegan Dinner Plan #65

Print Recipe

Ingredients

PANTRY STAPLES

low sodium soy sauce
olive oil
sriracha
red pepper flakes
garlic powder
oregano
salt & pepper

DRY GOODS

2 tbsp tahini
1 tbsp chili garlic sauce
1 tbsp rice wine vinegar
sesame oil
6 oz soba noodles
1/4 cup roasted peanuts
2 cups quinoa cooked
1/3 cup walnuts
4 slices sourdough
2 15-ounce cans black beans
1 cup brown rice cooked
Creole seasoning
5 burger buns
cornmeal or flour to roll out pizza dough
1/2 cup BBQ sauce

PRODUCE

6 oz baby bok choy
2 heads garlic
3 green onions
1 cup bean sprouts
1 bunch cilantro
1 lb yellow potatoes
5 cups kale
1 cup cherry tomatoes
2 cups basil
2 lemons
1 lime
4 large tomatoes
2 avocados
arugula
2 red onions
lettuce

REFRIGERATOR/FREEZER

1 1/4 cups vegan mayo
vegan ranch
vegan butter
10 ounces vegan chicken strips
16 ounces pre-made pizza dough

This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

Weekly Vegan Dinner Plan #65