Weekly Vegan Dinner Plan #81
Weekly Vegan Dinner Plan #81 – 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 Garlic Pasta with Crispy Brussels Sprouts is simple to make and the perfect dinner to keep you warm and satisfied!
TUESDAY
This Southwest Chopped Salad with Vegan Cilantro Ranch is fresh, filling and packed full of all kinds of veggies. Ready in just 10 minutes!
WEDNESDAY
This Vegan Soyrizo Pasta is packed full of chopped veggies, soyrizo and greens. The perfect weeknight dinner – ready in less than 30 minutes!
THURSDAY
All of your favorite taco flavors come together with these Loaded Vegan Taco Fries. Grab a napkin and dive in.
FRIDAY
This Mediterranean Flatbread is topped with arugula basil pesto, roasted tomatoes, peperoncini peppers, onions and fresh arugula. A vegan pizza dream.
Weekly Vegan Dinner Plan #81
Ingredients
PANTRY STAPLES
- olive oil
- flour
- dried oregano
- salt & pepper
DRY GOODS
- 16 oz pasta
- 1 15-ounce can fire roasted tomatoes
- 1 head garlic
- 1 cup veggie broth
- 2 15-ounce cans black beans
- 1/3 cup unsalted cashews
- peperoncini peppers
- 1 tsp vegan beef bouillon*
PRODUCE
- 2 red onions
- 1 yellow onion
- 1 shallot
- 2 cups shredded brussels sprouts
- 3 avocados
- 1 bunch cilantro
- 1 bunch parsley
- 2 jalapeños
- 1 bunch green onions
- 1 cup kale
- 1 tomato
- 1 lime
- 4 cups romaine lettuce
- 1 bell pepper
- 12 oz cherry tomatoes
- 1 package grape tomatoes
- 1 1/4 cups arugula
- 1 cup basil
REFRIGERATOR/FREEZER
- vegan ranch
- vegan butter
- 1 cup unsweetened non-dairy milk
- 2 cups frozen french fries
- 1 1/4 cup frozen corn
- 16 oz pre-made pizza dough
- 8 oz soyrizo
