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
- salt & pepper
- red pepper flakes
- dried oregano
- red wine vinegar
- sriracha
- low sodium soy sauce
DRY GOODS
- 8 oz dry spaghetti
- Better than Bouillon No Beef Flavor*
- ½ cup chunky salsa
- 4 oz pepperoncini peppers
- 4 wraps
- 4 everything bagels
- 4 naan flatbreads
- ¼ cup sun-dried tomatoes packed in oil
PRODUCE
- 6 cloves garlic
- 1 bunch parsley
- ½ inch ginger
- 2 carrots
- 2 stalks celery
- 1 jalapeño
- 1 yellow onion
- 1 red onion
- ½ head green cabbage
- 1 zucchini
- 3 tomatoes
- ½ cup matchstick carrots
- 1 cup baby spinach
- ½ cup microgreens
- 2 radishes
- 4 avocados
- 3 cups arugula
REFRIGERATOR/FREEZER
- ¼ cup vegan butter
- ⅓ cup vegan parmesan
- ½ cup hummus
- 8 oz vegan cream cheese
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