Weekly Vegan Dinner Plan #75 - 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
The perfect weeknight dinner, this Creamy Vegan Sausage & Pasta Skillet is ready in less than 30 minutes and requires just a few ingredients!
TUESDAY
These Marinated Pinto Bean Tacos are healthy, vegan and super simple. With just a few ingredients and 30 minutes, you can have Taco Tuesday at home!
WEDNESDAY
These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect Fall meal. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing. Simple and healthy.
THURSDAY
These Veggie Thai Wraps with Spicy Peanut Sauce make a simple and delicious dinner.
FRIDAY
If you love a good popper then you are going to love this Sheet Pan Vegan Jalapeño Popper Pizza – the perfect amount of creaminess and spice!
Weekly Vegan Dinner Plan #75
Ingredients
PANTRY STAPLES
- flour
- olive oil
- salt & pepper
- cumin
- Italian seasoning
- red pepper flakes
- paprika
- chili powder
- red wine vinegar
- yellow mustard
- oregano
- garlic salt
- sesame oil
- low sodium soy sauce
- sriracha
DRY GOODS
- bread crumbs
- 8 flour tortillas taco-sized
- 2 15-ounce cans pinto beans
- 1 15-ounce can diced fire roasted tomatoes
- 1 cup salsa
- Better Than Bouillon No Beef Base*
- Better Than Bouillon No Chicken Base**
- 8 oz medium-sized pasta dry
- ½ cup tahini
- ½ cup peanut butter
- 4 whole wheat wraps
PRODUCE
- 5 jalapeños
- 2 habaneros
- 1 shallot
- 2 bunches cilantro
- 1 white onion
- 1 yellow onion
- 1 red onion
- 2 green onions
- 1 lime
- 2 lemons
- 2 avocados
- 4 cloves garlic
- basil or parsley for topping
- 1 lb yellow potatoes
- 1 green bell pepper
- 4 cups kale
- ½ inch ginger
- 1 cup spinach
- 8 small sweet peppers
- ½ cup broccoli slaw
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 16 oz vegan cream cheese
- 8 oz vegan sausage
Jeannie
These all look delicious. Thank you.
Rene
Happy cooking!!! 🙂
Carla W Cherry
Your reicipes for this week sound terrific!! Can't wait to try them!
Thank you so much for helping us go Vegan with good ideas!!
Rene
You are so welcome Carla! I'm so happy you are getting lots of inspo 🙂