Weekly Vegan Dinner Plan #67 - 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

This 20 Minute Veggie Stir-Fry is the perfect quick dinner. Loaded up with tons of veggies, noodles and a simple stir-fry sauce.

TUESDAY

These Vegan BBQ Lentil Burritos are loaded with black beans, tangy slaw, avocado, BBQ lentils and a creamy tahini dressing.

WEDNESDAY

These Spicy Sriracha Noodles are the quickest and easiest vegan dinner. Made with rice noodles and a soy sauce & sriracha sauce that will have your lips tingling.

THURSDAY

These Zesty Brown Rice Black Bean Vegan Sliders with Basil Aioli are the perfect party appetizer. Topped off with an avocado & tomato salsa.

FRIDAY

These Vegan Cherry Tomato Ricotta Flatbreads are simple to make, easier to eat and perfect for a quick dinner.

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Weekly Vegan Dinner Plan #67

Ingredients

PANTRY STAPLES

olive oil
low sodium soy sauce
sriracha
apple cider vinegar
garlic powder
onion salt
salt & pepper
red wine vinegar
oregano
smoked paprika
cumin
chili powder
non-stick spray

DRY GOODS

sesame oil
6 oz noodles - spaghetti, soba or chow mein
½ cup tahini
3 cups lentils cooked
1 cup brown rice cooked
1 cup BBQ sauce
2 15-ounce cans black beans
4 large flour tortillas
8 oz rice noodles
agave
chopped cashews
⅓ cup artichoke hearts
¼ cup sun-dried tomatoes
splash of white wine optional
10 slider buns

PRODUCE

2 heads garlic
1 bunch green onions
1 bell pepper
1 cup shredded carrots
1 cup green cabbage
1 lemon
1 lime
2 cups pre-made cabbage slaw
3 avocados
1 bunch cilantro
½ inch ginger
10 oz cherry tomatoes
2 cups baby spinach
1 russet potato
1 red onion
10 large basil leaves
1 plum tomato

REFRIGERATOR/FREEZER

16 oz pre-made pizza dough
8 oz vegan ricotta
1 cup vegan mayo