Weekly Vegan Dinner Plan #69
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Weekly Vegan Dinner Plan #69 – 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
I know I’m not the only one who loves soup in Summer – this Spicy Cabbage Detox Soup is packed full of veggies, spices and a delicious vegan beef broth.
TUESDAY
This Vegan Black Pepper Parmesan Spaghetti (or Cacio e Pepe) is a one pot meal that is creamy, comforting and simple. Ready in 20 minutes.
WEDNESDAY
The Best Veggie Everything Bagel Sandwich – a toasted bagel is loaded up with vegan cream cheese, avocado and a whole lotta veggies.
THURSDAY
These Grilled Veggie Hummus Wraps are the perfect easy dinner. Grilled zucchini and onions are layered with hummus, fresh veggies and red wine vinegar.
FRIDAY
A new take on traditional avocado toast – these Vegan Cream Cheese Avocado Flatbreads are layered with cream cheese, sun-dried tomatoes, avocado slices and arugula.
Weekly Vegan Dinner Plan #69
Ingredients
PANTRY STAPLES
DRY GOODS
- 8 oz dry spaghetti
- Better than Bouillon No Beef Flavor*
- 1/2 cup chunky salsa
- 4 oz pepperoncini peppers
- 4 wraps
- 4 everything bagels
- 4 naan flatbreads
- 1/4 cup sun-dried tomatoes packed in oil
PRODUCE
- 6 cloves garlic
- 1 bunch parsley
- 1/2 inch ginger
- 2 carrots
- 2 stalks celery
- 1 jalapeño
- 1 yellow onion
- 1 red onion
- 1/2 head green cabbage
- 1 zucchini
- 3 tomatoes
- 1/2 cup matchstick carrots
- 1 cup baby spinach
- 1/2 cup microgreens
- 2 radishes
- 4 avocados
- 3 cups arugula
REFRIGERATOR/FREEZER
- 1/4 cup vegan butter
- 1/3 cup vegan parmesan
- 1/2 cup hummus
- 8 oz vegan cream cheese
