Weekly Vegan Dinner Plan #79
Weekly Vegan Dinner Plan #79 – 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 Vegan Sausage & Spinach Skillet Lasagna is filled with tofu ricotta, fresh pesto and spicy vegan sausage. So freaking tasty!
TUESDAY
These Vegan Butternut Squash Tacos with Chipotle Cilantro Sauce are a healthy mix of roasted veggies, crunchy toppings and spicy sauce.
WEDNESDAY
These Zesty Lentil, Bean & Rice Plates are a super easy 30 minute vegan dinner. Filled with veggies, beans, lentils and a savory sauce.
THURSDAY
These White Bean, Rice & Kale Vegan Burritos are the perfect meal on the go. Packed full of marinated kale, hot white rice and beans mixed with Creamy Dreamy Green Sauce. Both healthy and delicious!
FRIDAY
This Vegan Roasted Cauliflower Chipotle Pizza is an irresistible combo of crispy cauliflower, spicy chipotle sauce, red onion and jalapeño cream sauce. Sure to be your new favorite pizza!
Weekly Vegan Dinner Plan #79
Ingredients
PANTRY STAPLES
- olive oil
- salt & pepper
- red pepper flakes
- smoked paprika
- oregano
- cumin
- hot sauce
- corn meal
DRY GOODS
- 1/3 cup walnuts
- 8 lasagna noodles
- 2 tbsp taco seasoning
- 1 can chipotles in adobo
- 8 taco-sized flour tortillas
- 4 large flour tortillas
- 1 16-ounce jar marinara
- 1 15-ounce can fire roasted tomatoes
- 1/2 cup enchilada sauce
- 1 15-ounce can red kidney beans
- 1 15-ounce can white beans
- 1 cup vegan beef broth*
- white rice
- 1/2 cup chunky salsa
PRODUCE
- 1 cup arugula
- 2 cups fresh basil
- 2 heads garlic
- 3 lemons
- 1 shallot
- 2 cups baby spinach
- 2 cups butternut squash
- 5 red onions
- 4 limes
- 3 bunches cilantro
- 1 cup red cabbage
- 1 cup romaine
- 3 avocados
- 1 red bell pepper
- 2 cups kale
- 4 jalapeños
- 1/2 head cauliflower
- green onions
- parsley optional
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 8 oz vegan sausage
- vegan parm
- 14 oz firm tofu
- vegan mayo
- 2.5 cups cooked lentils
- vegan ranch
- 8 oz vegan cream cheese
I’m sorry, I can’t say I’ve tried your recipes yet, but I can tell they’ll be amazing, and I wanted to say a huge THANK YOU for taking the time & effort to create these meal plans!! You have absolutely made my day! Thank you x100!! :O)
You’re so welcome. I hope you find them helpful!!!