Weekly Vegan Dinner Plan #85 - 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
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.
TUESDAY
These Roasted Corn Tostadas with Vegan Habanero Cream Sauce are the perfect weeknight dinner – crunchy tortillas are topped with refried beans, charred corn and a habanero cream sauce.
WEDNESDAY
When you’re craving pasta this Simple Vegan Ricotta & Spinach Linguine will hit the spot. It requires 20 minutes and one pot to get the job done!
THURSDAY
These Black Bean Tofu Scramble Vegan Enchiladas are loaded with a hearty tofu scramble of black beans & veggies and are topped off with a green chili cream sauce.
FRIDAY
Restaurant-quality pizza with easy to find ingredients – this Broccolini & Shallot Vegan White Pizza is loaded with seasoned white sauce, crispy shallots and perfectly cooked broccolini.
Weekly Vegan Dinner Plan #85
Ingredients
PANTRY STAPLES
- olive oil
- sesame oil
- garlic salt
- red pepper flakes
- smoked paprika
- cumin
- chili powder
- salt & pepper
- low sodium soy sauce
- sriracha
DRY GOODS
- 8 oz dry linguine
- 2 15-ounce cans refried beans
- pickled jalapeños
- corn meal
- vegetable broth
- 1 4-ounce can green chiles
- 12 oz red enchilada sauce
- 10 flour tortillas
- 8 oz rice noodles
- rice wine vinegar
- agave
- pine nuts optional
- cashews optional
PRODUCE
- 2 heads garlic
- 2 lemons
- 1 lime
- fresh basil
- 2 ears corn
- 2 cups shredded lettuce
- 1 large tomato
- 1 bunch cilantro
- 2 shallots
- 1 red onion
- 8 broccolini spears
- 2 jalapeños
- 1 bell pepper
- 2 cups baby spinach
- 1 14-ounce package tofu
- ½ inch ginger
- 3 green onions
- 1 habanero
- 1 avocado optional
REFRIGERATOR/FREEZER
- vegan butter
- 8 oz vegan ricotta
- 8 oz non-dairy milk
- ½ cup frozen spinach
- ½ cup frozen corn
- vegan parmesan
- 16 oz pre-made pizza dough
- 20 oz vegan cream cheese
Leave a Reply