Weekly Vegan Dinner Plan #84
Weekly Vegan Dinner Plan #84 – 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.
This week’s dinner plan doesn’t just come with your typical 5 recipes and a grocery list. I also have an EXCITING ANNOUNCEMENT! Next Sunday (December 22nd) I will be releasing a brand new ebook!
Ultimate Vegan Dinner Guide!
This ebook will have:
- 31 BRAND NEW recipes that are NOT on the blog!
- A printable grocery list template to make meal planning super easy!
- Plenty of TSV tips on how to make dinner at home simple and delicious!
Be on the lookout for more details over the next week on how to purchase and what will be inside!
Now…back to this week.
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
ThisĀ Green Goddess Detox Salad is packed with roasted pesto potatoes, delicious raw veggies and topped off with a lemon vinaigrette. The perfect salad when you want something healthy and delicious.Ā
TUESDAY
These Creamy Vegan Fajita Enchiladas are loaded with vegan cream cheese, bell peppers & onions, then topped with avocado, cilantro and green sauce.
WEDNESDAY
These Chipotle Lentil Potato Bowls with Creamy Dreamy Green Sauce have everything you could want in one meal ā roasted veggies, fresh veggies, warm lentils and the best green sauce!
THURSDAY
Say so-long to store bought soup with thisĀ Tomato Basil Soup with Pesto Ciabatta Croutons. Made simple by using canned tomatoes and made extra delicious with roasted garlic. A quick vegan recipe loaded with fresh flavors.Ā
FRIDAY
One of the best pizza combos is vegan-ized with this Vegan Roasted Cauliflower BBQ Pizza ā perfect Friday night eat!
Weekly Vegan Dinner Plan #84
Ingredients
PANTRY STAPLES
- olive oil
- yellow mustard
- agave
- salt & pepper
- apple cider vinegar
- garlic powder
- oregano
- red pepper flakes
- red wine vinegar
- sriracha
DRY GOODS
- 1/4 cup pumpkin seeds
- 1 packet taco seasoning
- 1 4-ounce can green chiles
- 1.5 cups green enchilada sauce
- 8 tortillas flour or corn
- 2 cups rice
- 2 chipotles in adobo sauce in the canned section
- Better Than Bouillon No Beef Base*
- 2 28-ounce cans crushed tomatoes
- 1 cup broth
- 2 cups ciabatta bread
- 1/2 cup BBQ sauce
PRODUCE
- 2 lemons
- 1 lime
- 1 tsp ginger
- 3 heads garlic
- 2 cups kale
- 1/4 red cabbage
- 1 cup arugula
- 2 red onions
- 1 yellow onion
- 1 white onion
- 3 avocados
- 1 lb potatoes
- 2 russet potatoes
- 2 tbsp fresh herbs
- 1 green bell pepper
- 1 red bell pepper
- 2 bunches cilantro
- 3 jalapeƱos
- 4 cups spinach
- 1 cup cherry tomatoes
- 3 cups fresh basil
- 1/2 head cauliflower
REFRIGERATOR/FREEZER
- 3/4 cup pesto
- 8 oz vegan cream cheese
- vegan mayo
- 2.5 cups cooked lentils
- 16 oz pre-made pizza dough
- vegan ranch