Weekly Vegan Dinner Plan #82 – 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
The perfect weeknight dinner, this Creamy Vegan Sausage & Pasta Skillet is ready in less than 30 minutes and requires just a few ingredients!
TUESDAY
These Vegan BBQ Lentil Burritos are loaded with black beans, tangy slaw, avocado, BBQ lentils and a creamy tahini dressing.
WEDNESDAY
This Vegan Enchilada Soup is loaded with fresh veggies and two types of beans – ready in 30 minutes and packed with tons of flavor!
THURSDAY
These Spicy Sriracha Noodles are the quickest and easiest vegan dinner. Made with rice noodles and a soy sauce & sriracha sauce that will have your lips tingling.
FRIDAY
The perfect vegan pizza when you need something simple, comforting and delicious – Vegan Roasted Garlic and Spinach White Pizza.
Weekly Vegan Dinner Plan #82
Ingredients
PANTRY STAPLES
- apple cider vinegar
- garlic powder
- onion salt
- olive oil
- salt & pepper
- Italian seasoning
- flour
- red pepper flakes
- chili powder
- onion powder
- cumin
- smoked paprika
- cayenne
- hot sauce
- sesame oil
- low sodium soy sauce
- sriracha
- agave
DRY GOODS
- 1/2 cup tahini
- 1 cup BBQ sauce
- 2 15-ounce cans black beans
- 1 15-ounce can white beans
- 2 15-ounce cans fire roasted tomatoes
- 4 large flour tortillas
- 8 ounces medium-sized pasta
- vegan beef bouillon*
- 4 cups broth**
- 1 4-ounce can green chiles
- 8 ounces canned red enchilada sauce
- 8 ounces rice noodles
- rice wine vinegar
- chopped cashews
- tortilla chips optional, for topping
PRODUCE
- 1 lemon
- 1 lime
- 1 red onion
- 2 yellow onions
- 2 cups pre-made cabbage slaw
- 3 avocados
- 1 bunch cilantro
- 2 heads garlic
- basil or parsley for topping
- 1 green bell pepper
- 1 red bell pepper
- 2 jalapeños
- 2 cups baby spinach
- 1 large tomato
- 1/2 inch ginger
- 1 bunch green onions
REFRIGERATOR/FREEZER
- 3 cup cooked lentils
- 8 ounces vegan sausage
- 12 ounces vegan cream cheese
- 1 cup frozen corn
- 16 ounces pre-made pizza dough
- vegan mayo
The first time I made your Vegan BBQ Lentil Burritos they became an instant family favorite! We have them regularly, sometimes in a wrap, sometimes in a soft bun. Either way they are a hit! Many thanks and keep the recipes coming!
Yay! So glad these were a hit. I like the idea of them on a soft bun – it would almost have a sloppy joe feel 🙂