Weekly Vegan Dinner Plan #7
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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.
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Want to check out past dinner plans? Head over here.
MONDAY
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.
TUESDAY
These Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are a flavor explosion! Creamy, filling and super delicious!
WEDNESDAY
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.
THURSDAY
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!
FRIDAY
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
Ingredients
PANTRY STAPLES
DRY GOODS
- 3 cans black beans
- 1 can refried beans
- 1 cup quick cook oats
- 2 tbsp spicy mustard
- 1 tbsp sriracha
- 6 burger buns
- 16 oz dry pasta
- 1/4 cup peperoncini peppers
- 2 large flour tortillas
- 8 corn tortillas
- 1 1/2 cups red enchilada sauce
- tabasco optional
PRODUCE
REFRIGERATOR/FREEZER
- 1/4 cup vegan butter
- 2 1/2 cups plain, unsweetened non-dairy milk
- 8 oz vegan cream cheese
- 1/4 cup vegan parmesan
- white miso
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