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

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