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.

This Creamy Vegan Pumpkin Bucatini is filled with cherry tomatoes, spinach and garlic. It is lightened up by using pumpkin puree and hummus for the creamy sauce | ThisSavoryVegan.com #thissavoryvegan #veganpasta #pumpkinpasta

TUESDAY

This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles.

Asian Vegetable Noodle Soup | ThisSavoryVegan.com

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.

Perfect vegan lunch or quick dinner - these Smashed Chickpea Salad Wraps require no cooking and are totally delicious. Easy to make and even easier to eat | ThisSavoryVegan.com #thissavoryvegan #mealprep #backtoschool

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

Print Recipe

Ingredients

PANTRY STAPLES

yellow mustard
garlic salt
garlic powder
salt & pepper
tabasco or other hot sauce
low sodium soy sauce
ground ginger
sriracha
red pepper flakes
dried oregano
corn meal
olive oil
smoked paprika

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

Notes

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

**You can get this is the refrigerator section at the store or online here.

Weekly Vegan Dinner Plan #77