Weekly Vegan Dinner Plan #76 - 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 Warm Spicy Peanut Soba Noodles are the perfect combination of sautéed veggies, warm soba noodles and spicy peanut sauce. A vegan dinner that is ready in just 30 minutes!
TUESDAY
Spice up Tuesday with these Vegan Buffalo Cauliflower Quesadillas. A creamy, spicy combo of marinated cauliflower, vegan ranch and buffalo sauce.
WEDNESDAY
This Vegan Chicken Couscous Soup is healthy, comforting and the perfect way to kick off Fall.
THURSDAY
For a quick and easy meal try these Black Bean Quinoa Buddha Bowls with Salsa Verde Vinaigrette. Healthy, simple and easy to customize.
FRIDAY
Step up Pizza Friday with this Vegan Pesto Pizza with Balsamic Glaze. It is fresh, green and simple.
Weekly Vegan Dinner Plan #76
Ingredients
PANTRY STAPLES
- olive oil
- unsalted peanut butter
- low sodium soy sauce
- sesame oil
- sriracha
- garlic powder
- chili powder
- salt & pepper
- apple cider vinegar
- turmeric
- red pepper flakes
DRY GOODS
- 9 oz soba noodles
- 1 cup pearl couscous dry
- ½ cup buffalo sauce
- 2 large flour tortillas
- 1 cup salsa verde
- 1 15-ounce can black beans
- 6 cups vegan chicken broth*
- ¼ cup pine nuts
- balsamic glaze
- chopped peanuts optional
PRODUCE
- 8 cloves garlic
- 2 inches fresh ginger
- 1 jalapeño
- 1 bell pepper
- ½ head red cabbage
- ½ head cauliflower
- 1 red onion
- 1 small yellow onion
- 2 avocados
- 2 cups baby spinach
- 2 carrots
- 2 stalks celery
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 large tomato
- 1 cup mixed greens
- 1 bunch cilantro
- green onions optional
- serrano peppers optional
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 2 tablespoon vegan cream cheese
- vegan ranch
- 10 oz vegan chicken strips not breaded
- ½ cup pre-made pesto
- ¼ cup vegan parmesan
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