Weekly Vegan Dinner Plan #74
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Weekly Vegan Dinner Plan #74 – 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 Roasted Potato Kale Pesto Bowls are loaded with quinoa, cherry tomatoes, garlic potatoes and chopped kale – all topped off with vegan kale pesto.
TUESDAY
This Vegan Taco Pasta has all the flavor of traditional tacos, but in casserole form. This vegan dinner is packed with veggies, soyrizo and pasta shells.
WEDNESDAY
These Fajita Veggie Bowls with Cilantro Lime Rice are a tastier version of Chipotle that you can make at home in 30 minutes!
THURSDAY
These Simple Sesame Ginger Soba Noodles are the perfect vegan one pot meal for busy weeknights. Ready in just 10 minutes!
FRIDAY
A new take on traditional avocado toast – these Vegan Cream Cheese Avocado Flatbreads are layered with cream cheese, sun-dried tomatoes, avocado slices and arugula.
Weekly Vegan Dinner Plan #74
Ingredients
DRY GOODS
- 8 oz pasta dry, medium shells
- 2 packets taco seasoning
- 1/2 cup chunky salsa
- Better Than Bouillon No Beef Base*
- 2 cups quinoa
- 2 cups white rice
- 1/3 cup walnuts
- 4 naan flatbreads
- 4 oz sun-dried tomatoes packed in oil
- 1 15-ounce can black beans
- 8 ounce package soba noodles
- 1/4 cup low sodium soy sauce
- sesame oil
- rice wine vinegar
- toasted sesame seeds
PRODUCE
- 2 red onions
- 2 green bell peppers
- 2 red bell peppers
- 1 jalapeño
- 3 limes
- 1 lb yellow potatoes
- 5 cups kale
- 1 cup cherry tomatoes
- 1 cup basil
- 4 cloves garlic
- 1 lemon
- 4 avocados
- 1 cup arugula
- 1 bunch cilantro
- 3 green onions
REFRIGERATOR/FREEZER
- 8 oz vegan cream cheese
- 6 oz soyrizo
