Weekly Vegan Dinner Plan #66
Weekly Vegan Dinner Plan #66 – 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
Keep dinner simple and delicious with thisĀ One Pot Kale, Tomato & Garlic Spaghetti. A simple vegan pasta dish that is packed full of veggies and bright flavors.
TUESDAY
These Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are filled with brown rice, bell peppers, onion & beans. A healthy & tasty vegan dinner!
WEDNESDAY
These Roasted Eggplant Sandwiches with Vegan Arugula Walnut Pesto are packed with roasted red peppers, eggplant, fresh arugula and pesto mayo.
THURSDAY
This Vegan Sun-Dried Tomato Pesto Pasta with Spring Peas is a quick and easy dinner ā ready in less than 30 minutes and filled with bright and fresh flavors.
FRIDAY
ThisĀ Vegan Roasted Cauliflower Chipotle Pizza is an irresistible combo of crispy cauliflower, spicy chipotle sauce, red onion andĀ jalapeƱo cream sauce. Sure to be your new favorite pizza!
Weekly Vegan Dinner Plan #66
Ingredients
PANTRY STAPLES
- olive oil
- red pepper flakes
- salt & pepper
- apple cider vinegar
- corn meal or flour to roll out pizza dough
- cumin
- garlic powder
DRY GOODS
- 1 lb bow tie pasta dry
- 8 oz spaghetti dry
- 1.5 cups sun-dried tomatoes packed in oil
- 1/3 cup walnuts
- 1 loaf sourdough bread
- 8 oz jar roasted red peppers
- 4 tbsp taco seasoning
- 2 cups brown rice cooked
- 1 15-ounce can black beans
- 1 4-ounce can green chilis
- 3/4 cup salsa
- 3 oz chipotles in adobo
PRODUCE
- 2 shallots
- 1 cups spring peas
- 4 cups fresh basil
- 2 heads garlic
- 1 lemon
- 1 eggplant
- 3 cups arugula
- 1 head cauliflower
- 1 red bell pepper
- 2 red onions
- 3 jalapeƱos
- 2 bunches cilantro
- 5 cups leafy greens
- 1 avocado
- 2 limes
- green onion
- 6 oz cherry tomatoes
- 1 cup kale
REFRIGERATOR/FREEZER
- vegan mayo
- 1 cup frozen corn
- 16 oz pre-made pizza dough
- vegan ranch
- 8 oz vegan cream cheese
- vegan parmesan
I’m only on day two of this week and I’ve done a bit out of order but I HAD to comment because this is one of my favorite weeks yet.
I started with the “Vegan Sun-Dried Tomato Pesto Pasta with Spring Peas” because I already had most of the ingredients and wasn’t able to do a full store run until last night. I don’t know how I’ve missed the Sun-dried Tomato Pesto recipes before because this stuff is INCREDIBLE. Last night I had the “Roasted Eggplant Sandwiches with Vegan Arugula Walnut Pesto” and I was surprised how filling it was! My sister doesn’t love Mayo so I swapped it out for vegan cream cheese and a bit of apple cider vinegar and I LOVED the texture. Then for lunch today I was able to make a little hybrid of leftovers between the two that I am absolutely in love with and have enough of both spreads to use somehow in tomorrow’s lunch!
Making ” Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch” tonight and super excited! Sorry for the long post but just wanted to express my gratitude to you and these dinner plans! You’ve made this transition away from meat and dairy fun and exciting!
You are so sweet Alexis! And I am so glad you are getting lots of inspo from the dinner plans! Keep it going girl š
All the recipes are delist, but why are there no potato meals?