Weekly Vegan Dinner Plan #87
Weekly Vegan Dinner Plan #87 – 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
Simple and delicious, these Vegan Mushroom Garlic Parmesan Noodles are a delicious mix of angel hair pasta, sliced mushrooms, fresh garlic and parmesan.
TUESDAY
These Roasted Potato Tacos with Chimichurri are perfectly seasoned, bursting with flavor and the perfect at home vegan Taco Tuesday meal!
WEDNESDAY
This Vegan Taco Pasta has all the flavor of traditional tacos, but in casserole form. This vegan dinner is packed with veggies, soyrizo and pasta shells.
THURSDAY
ThisĀ Vegan Enchilada Soup is loaded with fresh veggies and two types of beans ā ready in 30 minutes and packed with tons of flavor!
FRIDAY
This Vegan BBQ Chicken Pizza is made extra crispy and delicious by using a cast iron skillet. Top it off with vegan ranch and fresh cilantro!
Weekly Vegan Dinner Plan #87
Ingredients
PANTRY STAPLES
- olive oil
- red wine vinegar
- salt & pepper
- oregano
- red pepper flakes
- cornmeal
- garlic powder
- hot sauce
- chili powder
- onion powder
- cumin
- smoked paprika
- cayenne
DRY GOODS
- 2 packets taco seasoning
- 8 taco-sized flour tortillas
- 1/2 cup BBQ sauce
- 8 oz pasta dry, I used medium shells
- 8 oz angel hair pasta dry
- 1/2 cup chunky salsa
- Better Than Bouillon No Chicken Base*
- Better Than Bouillon No Beef Base**
- 1 15-ounce can black beans
- 1 15-ounce can white beans
- 1 15-ounce can fire roasted tomatoes diced
- 1 4-ounce can green chiles
- 1 cup red enchilada sauce
- tortilla chips optional
PRODUCE
- 1 lb potatoes
- 5 bell peppers 2 red, 3 green
- 2 red onions
- 1 yellow onion
- 1 bunch green onions
- 4 jalapeƱos
- 1 cup red cabbage
- 1 cup green cabbage
- 3 avocados
- 2 limes
- 2 bunches cilantro
- 1 bunch parsley
- 8 cloves garlic
- 1 lemon
- 1 cup corn
- 1 cup mushrooms
REFRIGERATOR/FREEZER
- 10 oz vegan chicken
- vegan ranch
- 6 oz soyrizo
- 16 oz pre-made pizza dough
- 4 oz vegan cream cheese
- vegan butter
- vegan parmesan
