5 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.
Happy Halloween Week!
Halloween is one of my favorite holidays. Not really because I love Halloween THAT much, but it marks the beginning of the holiday season.
Which means Thanksgiving and Christmas are right around the corner.
That is where my heart is really at.
And don't worry I have lots of recipes coming for this holiday season extra special!
The next few weeks will be filled with traditional Thanksgiving recipes that have been vegan-ized. Your friends and family will never miss the animal products.
Anyways, onto this week's menu. As usual, we have a range of delicious vegan dinners.
From enchiladas to mac & cheese, I have everyone covered.
If you're making all 5 recipes be sure to print the grocery list at the bottom of the page.
Want to be notified every time there is a new recipe or dinner plan? Sign up for the TSV newsletter!
Want to check out past dinner plans? Head over here.
Even though Summer is over, burgers are good anytime of the year. And these Spicy Black Bean Burgers are not only simple to make, but better than any store-bought black bean burger you've had. Make them ahead of time, freeze them and then pop them on the stove for an easy weeknight dinner.
These Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are a flavor explosion! Creamy, filling and super delicious!
Who doesn't love mac & cheese? And being vegan doesn't mean you have to give up that love. Because you have the Best Vegan White Mac and Cheese recipe in your back pocket.
This Chopped Salad with Tofu Feta is simple and healthy. And as someone who hates most vegan cheeses, this tofu feta is something I can vouch for!
These Quick Vegan Mexican Tortilla Pizzas take less than 20 minutes to put together and are loaded with plenty of healthy veggies and fats. A fun twist on Pizza Friday.
Weekly Vegan Dinner Plan #7
- 3 cans black beans
- 1 can refried beans
- 1 cup quick cook oats
- 2 tablespoon spicy mustard
- 1 tablespoon sriracha
- 6 burger buns
- 16 oz dry pasta
- ¼ cup peperoncini peppers
- 2 large flour tortillas
- 8 corn tortillas
- 1 ½ cups red enchilada sauce
- tabasco optional
- 1 yellow onion
- 2 red onions
- 2 red bell peppers
- 2 green bell peppers
- 2 heads garlic
- 3 jalapenos
- ½ cup corn
- 1 lemon
- ½ block firm tofu
- 3 cups romaine
- 1 tomato
- 2 avocados
- 2 bunches cilantro
- 1 russet potato
- parsley optional
- burger toppings of choice
- ¼ cup vegan butter
- 2 ½ cups plain, unsweetened non-dairy milk
- 8 oz vegan cream cheese
- ¼ cup vegan parmesan
- white miso
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!