Weekly Vegan Dinner Plan #89 – 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 Creamy Baked Vegan Gnocchi is the ultimate comfort meal – creamy, saucy and a whole lotta tasty.
TUESDAY
These Marinated Pinto Bean Tacos are healthy, vegan and super simple. With just a few ingredients and 30 minutes, you can have Taco Tuesday at home!
WEDNESDAY
These White Bean, Rice & Kale Vegan Burritos are packed full of marinated kale, hot white rice and beans mixed with Creamy Dreamy Green Sauce. Both healthy and delicious!
THURSDAY
These Simple Vegan Hummus Quesadillas are packed full of healthy mediterranean flavors. Ready in just 10 minutes!
FRIDAY
Creamy, comforting and tasty spinach artichoke dip on top of a crispy crust makes this Vegan Spinach Artichoke Pizza an instant favorite.
Weekly Vegan Dinner Plan #89
Ingredients
PANTRY STAPLES
- flour
- salt & pepper
- olive oil
- garlic powder
- red pepper flakes
- non-stick spray
DRY GOODS
- 8 taco-sized flour tortillas
- 8 large flour tortillas or wraps
- 2 15-ounce cans pinto beans
- 1 15-ounce can white beans
- 1 cup salsa
- Better Than Bouillon No Chicken Base*
- 1 16-ounce package gnocchi
- 8 oz white wine
- 2 cups rice cooked
- 1 pre-made pizza dough
- 6 oz marinated artichoke hearts
- 8 oz roasted red peppers
PRODUCE
- 1 white onion
- 1 red onion
- 2 bunches cilantro
- 1 lime
- 3 avocados
- 3 jalapeños
- 4 cups kale
- 2 heads garlic
- 7 cups baby spinach
- 3 lemons
- 5 basil leaves
REFRIGERATOR/FREEZER
- vegan butter
- 12 oz non-dairy milk
- vegan parmesan
- 4 oz vegan cream cheese
- vegan mayo
- 8 oz hummus
Recipe Notes
*You can get this at Whole Foods or online here.
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