Weekly Vegan Dinner Plan #67
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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.
Weekly Vegan Dinner Plan #67
Ingredients
PANTRY STAPLES
DRY GOODS
- sesame oil
- 6 oz noodles – spaghetti, soba or chow mein
- 1/2 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
- 1/3 cup artichoke hearts
- 1/4 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
- 1/2 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
