Weekly Vegan Dinner Plan #77
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Weekly Vegan Dinner Plan #77 – 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
This Creamy Vegan Pumpkin Bucatini is filled with cherry tomatoes, spinach and garlic. This pasta is lightened up by using pumpkin puree and hummus for the creamy sauce.
TUESDAY
This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles.
WEDNESDAY
These Sesame Soba Noodles with Crispy Tofu are quick, easy and tasty. A satisfying meal that will have you coming back for more.
THURSDAY
These Smashed Chickpea Salad Wraps require no cooking and are totally delicious. Easy to make and even easier to eat.
FRIDAY
This Vegan Butternut Squash and Sausage Pizza is the ultimate Fall pizza recipe. Complete with a cream cheese sauce, caramelized onions & fried sage.
Weekly Vegan Dinner Plan #77
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 15-ounce can chickpeas
- 2 large flour tortillas
- 9 oz soba noodles
- chili sesame oil
- Better Than Bouillon No Beef Flavor*
- 8 oz bucatini
- 4 oz sun-dried tomatoes packed in oil
- 4 oz pumpkin puree
PRODUCE
- 1 avocado
- 1 red onion
- 2 yellow onions
- 1 bunch green onions
- 1 jalapeño
- spinach
- 9 cloves garlic
- 3 stalks celery
- 2 large carrots
- 1 bundle bok choy
- 2 cups white mushrooms
- 10 oz cherry tomatoes
- fresh thyme
- fresh sage
- fresh basil
- 2 cups butternut squash
- 1 shallot
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- vegan mayo
- 2 blocks firm tofu
- white miso
- 1 package shirataki fettuccine noodles
- 8 oz frozen spinach
- 4 oz hummus
- 8 oz vegan sausage
- 8 oz vegan cream cheese
