Weekly Vegan Dinner Plan #68
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Weekly Vegan Dinner Plan #68 – 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
These Creamy Vegan Fajita Enchiladas are loaded with vegan cream cheese, bell peppers & onions, then topped with avocado, cilantro and green sauce.
TUESDAY
Keep dinner light and healthy with this Soba Noodle Salad with Peanut Dressing. Ready in less than 30 minutes and packed full of delicious veggies.
WEDNESDAY
TheseĀ Smashed Chickpea Salad Wraps require no cooking and are totally delicious. Easy to make and even easier to eat.
THURSDAY
ThisĀ Vegan Soyrizo Pasta is packed full of chopped veggies, soyrizo and greens. The perfect weeknight dinner ā ready in less than 30 minutes!
FRIDAY
One of the best pizza combos is vegan-ized with this Vegan Roasted Cauliflower BBQ Pizza ā perfect Friday night eat!
Weekly Vegan Dinner Plan #68
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 tbsp taco seasoning
- 1 4-ounce can green chiles
- 1.5 cups green enchilada sauce
- 8 tortillas flour or corn
- 1/2 cup peanut butter
- 6 oz soba noodles
- 8 oz pasta dry
- unsalted peanuts
- 1 15-ounce can chickpeas
- tabasco or other hot sauce
- 2 large flour tortillas
- 1/2 cup BBQ sauce
- 1 15-ounce can fire roasted diced tomatoes
- vegan beef bouillon*
PRODUCE
- 2 green bell peppers
- 2 red bell peppers
- 2 red onions
- 1 white onion
- 1 yellow onion
- 6 cloves garlic
- 2 avocados
- 2 bunches cilantro
- 5 jalapeƱos
- 1 lime
- 1/2 inch fresh ginger
- 1/2 purple cabbage
- 1 carrot
- 6 small sweet peppers
- 1 green onion
- 2 handfuls spinach
- 1 cup kale
- 1/2 head cauliflower
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 8 oz vegan cream cheese
- vegan mayo
- 8 oz soyrizo
- vegan ranch optional
I just discovered your beautiful site recently and when I see your menu plan email itās like a weight is lifted off my shoulders. I donāt mind cooking but some weeks Iām just baffled by what to make so I rely on the old faithfuls and end up bored. You truly are meeting a big need out here in the over scheduled world. A huge thank you from Florida
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Woo! So happy to hear that the meal plans are helpful for you Nancy! I totally understand the burnout when it comes to weeknight dinners – which is exactly why I stated doing these š Glad to bring you all kinds of inspo!