Weekly Vegan Dinner Plan #73
Weekly Vegan Dinner Plan #73 – 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
A delicious combo of vegan butter, summer squash, garlic and fresh basil make this Vegan Summer Squash Rigatoni an instant hit and easy dinner.
TUESDAY
This 3 Bean Taco Soup is a hearty vegan meal – filled with soyrizo, 3 beans, salsa and taco seasoning. Top it off with fresh cilantro and spicy peppers!
WEDNESDAY
These Roasted Tomato Sandwiches with Vegan Lemon Garlic Aioli are loaded with avocado, arugula and some of the tastiest tomato slices.
THURSDAY
These Healthy Cauliflower Taco Bowls combine all of your favorite taco flavors in one simple recipe. Ready in just 30 minutes, this is the perfect vegan weeknight dinner!
FRIDAY
This Vegan Roasted Cauliflower Buffalo Pizza is the perfect balance of spiciness and creaminess with a nice crunch from the cauliflower.
Weekly Vegan Dinner Plan #73
Ingredients
PANTRY STAPLES
- olive oil
- salt & pepper
- red pepper flakes
- oregano
- paprika
- chili powder
- garlic powder
DRY GOODS
- 2 packets taco seasoning
- Better Than Bouillon No Chicken Base*
- 1 15-ounce can black beans
- 1 15-ounce can red kidney beans
- 2 15-ounce cans pinto beans
- 1/2 cup chunky salsa
- 8 oz rigatoni
- 4 slices sourdough
- 3/4 cup buffalo sauce
PRODUCE
- 2 red onions
- 1 jalapeño
- 2 heads garlic
- cilantro
- 1 lime
- 1 yellow squash
- basil
- 2 cups arugula
- 2 lemons
- 2 large tomatoes
- 2 avocados
- 1 bell pepper
- 16 oz riced cauliflower
- 1/2 head cauliflower
- 2 green onions
REFRIGERATOR/FREEZER
- 6 oz soyrizo
- vegan butter
- vegan mayo
- 16 oz pre-made pizza dough
- vegan ranch
