Weekly Vegan Dinner Plan #72 – 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

These Pulled Artichoke BBQ Sliders are the perfect summer burger. Artichokes have a “meaty” texture that when combined with BBQ sauce is truly mouth watering.

TUESDAY

These Vegan White Bean Tacos with Jalapeño Cilantro Sauce are filled with spicy white beans, pre-made slaw and a delicious green sauce.

WEDNESDAY

This Crunchy Chickpea Kale Salad with Peanut Ginger Dressing is a healthy dinner recipe that is both quick and tasty.

THURSDAY

Raw veggies are tossed together with rice noodles and a tahini dressing in these Asian Tahini Noodle Bowls. A quick vegan dinner!

FRIDAY

These Vegan Cherry Tomato Ricotta Flatbreads are simple to make, easier to eat and perfect for a quick dinner.

Weekly Vegan Dinner Plan #72

Ingredients

PANTRY STAPLES

olive oil
apple cider vinegar
red wine vinegar
salt & pepper
sesame oil
soy sauce
sriracha
garlic powder
agave
oregano
sugar

DRY GOODS

1 15-ounce can white beans
1/4 cup salsa
8 corn tortillas
1 15-ounce can chickpeas
unsalted peanut butter
rice wine vinegar
1/4 cup peanuts
1/4 cup tahini
8 oz rice noodles
sesame seeds
3 15-ounce cans artichoke hearts
1/4 cup sun-dried tomatoes
white wine optional
1 cup BBQ sauce
6-8 slider buns

PRODUCE

1 red onion
3 jalapeños
2 cups pre-made slaw
2 bunches cilantro
3 limes
2 heads garlic
3 tbsp ginger
3 cups kale
1 cup napa cabbage
1/2 cup matchstick carrots
4 green onions
2 bell peppers
1 large carrot
3 cups spinach
10 oz cherry tomatoes
2 cups broccoli slaw

REFRIGERATOR/FREEZER

vegan mayo
16 oz pre-made pizza dough
8 oz vegan ricotta

SUBSCRIBE