Weekly Vegan Dinner Plan #47 - five nights worth of vegan dinners to help inspire…
Weekly Vegan Dinner Plan #90
Weekly Vegan Dinner Plan #90 – 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 Tomato Basil Soup with Vegan Grilled Cheese Croutons is made of a bunch of roasted veggies, basil pesto and the best croutons you’ve ever had!
TUESDAY
These Smashed Chickpea Tacos with Vegan Jalapeño Cream Sauce are the perfect blend of seasoned chickpeas, fresh slaw and a bit of spice! Taco Tuesday never looked so good.
WEDNESDAY
This Grilled Tempeh Vegan Caesar Salad is lightened up by using a tahini-based dressing and protein-packed with marinated tempeh.
THURSDAY
These Grilled Veggie Hummus Wraps are the perfect light dinner. Grilled zucchini and onions are layered with hummus, fresh veggies and red wine vinegar.
FRIDAY
Celebrate Valentine’s Day at home with this Vegan Brown Butter Gnocchi with Fresh Herbs. The perfect at home date night dinner!
Weekly Vegan Dinner Plan #90
Ingredients
PANTRY STAPLES
- non-stick spray
- olive oil
- garlic salt
- garlic powder
- salt & pepper
- cumin
- oregano
- red pepper flakes
- apple cider vinegar
- balsamic vinegar
- red wine vinegar
DRY GOODS
- 8 oz Italian salad dressing
- 2 cups crusty bread
- 1/3 cup tahini
- 3 cups broth*
- 4 slices bread I used sourdough
- 1/4 cup pine nuts
- 1 16-ounce package gnocchi
- 2 15-ounce cans chickpeas
- 1 packet taco seasoning
- 8 corn tortillas
- 4 wraps
- 1/4 cup peperoncini peppers
PRODUCE
- 2 lemons
- 2 heads garlic
- 2 heads romaine
- 2 avocados
- 2 lbs roma tomatoes
- 1 lb cherry tomatoes
- 1 yellow onion
- 1 red onion
- 3 carrots
- 1/2 cup matchstick carrots
- thyme
- basil
- rosemary
- 1 cup arugula
- 1 cup shredded lettuce
- 1 cup red cabbage
- 1 lime
- 1 bunch cilantro
- 1 zucchini
- 1 tomato on the vine
- 1 cup spinach
- 1/2 cup microgreens or sprouts
- 1 jalapeño
REFRIGERATOR/FREEZER
- 8 oz tempeh
- 1 cup non-dairy milk unsweetened
- 8 oz basil pesto
- vegan butter
- 8 oz vegan cream cheese plain
- 4 oz vegan cream cheese I used chive
- 4 oz plain hummus
- vegan parmesan optional
Notes
*I used vegan chicken broth. You can get this at Whole Foods or online here.
I love all the thought you put into this! You’ve made my weeks 100% easier and dinners so much TASTIER!! I’ve so far done the first 3 weeks and decided to jump to the more recent recipes and I love them all.
Yay! This makes me so happy. I love that a little bit of inspo goes a long way to making your week easier 🙂
I normally don’t comment on blogs but I just had to tell you that I get so excited when I see your weekly menu plan in my inbox. Thank you so much!
You’re so welcome! And I’m so glad you left a comment – I love hearing what you are loving (and even what you’re not loving lol). It makes my day 🙂