Weekly Vegan Dinner Plan #88
Weekly Vegan Dinner Plan #88 – 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 Vegan Cauliflower Alfredo Pasta with Broccolini is a healthy take on traditional alfredo pasta that tastes creamy and decadent without the extra calories.
TUESDAY
These Chickpea Lentil Taco Rice Bowls are filled with brown rice, spinach, roasted chickpeas & vegan taco lentil meat. All topped off with chimichurri.
WEDNESDAY
A light, easy and fresh dinner – Mediterranean Vegan Eggplant Roll Ups. A combination of seasoned cauliflower rice rolled up in grilled eggplant over marinara.
THURSDAY
This Vegan Broccoli Pesto Pasta With Whipped Tofu Ricotta is filled with a chunky, healthy pesto and creamy vegan ricotta. A comforting and bright meal!
FRIDAY
This Vegan Potato Habanero White Pizza is the perfect balance of spice and creaminess. Topped with thin potato slices and red onion.
Weekly Vegan Dinner Plan #88
Ingredients
PANTRY STAPLES
- olive oil
- smoked paprika
- turmeric
- garlic salt
- garlic powder
- salt & pepper
- Italian seasoning
- red wine vinegar
DRY GOODS
- 1 15-ounce can chickpeas
- 1 tbsp taco seasoning
- Better Than Bouillon No Chicken Base*
- tortillas optional
- white wine
- 8 oz linguine dry
- 3/4 lb spaghetti dry
- 4 oz sun-dried tomatoes in oil
- 3-4 cups marinara
- 1/3 cup walnuts
PRODUCE
- 1 red onion
- 1 bunch green onions
- 2 limes
- 4 lemons
- 6 cups spinach
- 2 avocados
- 1 bunch cilantro
- 1 bunch flat-leaf parsley
- 2 heads garlic
- 1 jalapeño
- 2 heads cauliflower
- 2 shallots
- 8 oz broccolini
- 1 1/2 cups broccoli florets
- fresh basil
- 1-2 eggplants
- 2 red potatoes
- 2-4 habaneros
REFRIGERATOR/FREEZER
- 6 oz soyrizo
- 2 1/2 cups cooked lentils
- 2 cups cooked brown rice
- vegan butter
- vegan parmesan
- non-dairy milk unsweetened
- 1/4 cup plain hummus
- 16 oz pre-made pizza dough
- 8 oz vegan cream cheese
