5 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.
This weekend I cleaned my entire apartment from top to bottom.
I know, exciting stuff.
There is something therapeutic about getting your space back in its prime. And this weekend I was on a mission to do just that.
I dusted, I mopped, I vacuumed.
I dusted some more.
And finally, I can sit here (in my very clean apartment) and bask in my hard work.
I may have had the allergy attack from hell after getting the dust out of the crevices of the back of my closet, but it was all well worth it.
Whether it is getting your house in order of prepping food for the week, it is all about the small gains that make your life that much easier.
And I hope this week’s dinner plan and grocery list will help you check one thing off your to-do list.
If you’re making all 5 recipes be sure to print the grocery list at the bottom of the page.
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Want to check out past dinner plans? Head over here.
These Quinoa Stuffed Peppers with Vegan Jalapeño Cream Sauce are the perfect meal to kick off your week. Make them on Sunday, eat them for dinner on Monday and then take them to work for lunch all week.
This Vegan Pumpkin Seed Pesto Pasta is the perfect Fall meal – fresh basil is combined with pumpkin seeds, garlic & olive oil for an easy 15 minute dinner!
Who says you can’t have breakfast for dinner on a Wednesday? These Vegan Breakfast Tacos combine veggie scrambled tofu with spicy soyrizo – add your favorite toppings and you have the perfect mid-week dinner.
Quick, hearty and super healthy – this Quinoa Arugula Salad with Lemon Thyme Dressing is full of flavor and the perfect light dinner.
Weekly Vegan Dinner Plan #8
- olive oil
- red wine vinegar
- salt & pepper
- red pepper flakes optional
- 1/4 cup pizza sauce
- 1 small can chipotle peppers in adobo sauce
- 8 oz dry pasta
- 1/2 cup pumpkin seeds
- 1/4 cup sliced almonds
- 1 can black beans
- 1 can rotel
- 2 1/2 cups quinoa cooked
- 8 corn tortillas
- salsa optional
- 2 cups mini sweet peppers
- 3 bell peppers
- 2 jalapeños
- 1 bunch cilantro
- 2 cups basil
- 1 head garlic
- 1 red onion
- 1 yellow onion
- 1 lemon
- 1 tbsp fresh thyme
- 3 cups arugula
- 1 avocado optional
- 16 oz pre-made pizza dough
- 3/4 cup frozen corn
- 3/4 cup soyrizo
- 1/4 cup vegan ranch
- 8 oz vegan cream cheese
- 1/2 block firm tofu
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