Weekly Vegan Dinner Plan #71
Weekly Vegan Dinner Plan #71 – 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
This Creamy Vegan Sun-Dried Tomato, Chickpea, Hummus Spaghetti is a simple dinner recipe that is filling, comforting and delicious!
TUESDAY
These Smashed Chickpea Tacos with Vegan Jalapeño Cream Sauce are the perfect blend of seasoned chickpeas, fresh slaw and a bit of spice! Taco Tuesday never looked so good.
WEDNESDAY
This TTLA Sandwich (aka the vegan BLT) is loaded with Tempeh bacon, Tomato, Lettuce & Avocado. One of the BEST sandwiches EVER!
THURSDAY
These Vegan BBQ Lentil Burritos are loaded with black beans, tangy slaw, avocado, BBQ lentils and a creamy tahini dressing.
FRIDAY
Hummus Pita Pizzas 3 Ways – making vegan pizza at home is super easy when you use hummus and pita bread as your base. Add your favorite toppings and bake!
Weekly Vegan Dinner Plan #71
Ingredients
PANTRY STAPLES
- olive oil
- olive oil spray
- red pepper flakes
- garlic powder
- oregano
- onion salt
- salt & pepper
- apple cider vinegar
- cumin
DRY GOODS
- 1 packet taco seasoning
- pita bread
- 4 large flour tortillas
- 4 ciabatta rolls
- 1/2 cup tahini
- BBQ sauce
- 1 15-ounce can black beans
- 3 15-ounce cans chickpeas
- 8 oz spaghetti dry
- 1/4 cup sun-dried tomatoes, packed in oil
- 8 corn tortillas
PRODUCE
- 2 red onions
- 2 pints cherry tomatoes
- basil
- 2 jalapeños
- 2 bunches cilantro
- 4 avocados
- 3 tomatoes
- 1 head lettuce
- 2 lemons
- 2 limes
- 2 cups pre-made coleslaw
- 5 cloves garlic
- 1 cup purple cabbage
- radish slices, serrano peppers, cilantro, lime wedges for topping tacos
REFRIGERATOR/FREEZER
- 2 cups hummus
- vegan pesto
- 1 package tempeh bacon
- vegan mayo
- 3 cups cooked lentils
- 8 oz frozen spinach
- 8 oz vegan cream cheese
