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

Recipe Notes

*You can get this at Whole Foods or online here.

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