Weekly Vegan Dinner Plan #91 – 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
Keep dinner simple and delicious with this One Pot Kale, Tomato & Garlic Spaghetti. A simple vegan pasta dish that is packed full of veggies and bright flavors.
TUESDAY
This 3 Bean Taco Soup is a hearty vegan meal – filled with soyrizo, 3 beans, salsa and taco seasoning. Top it off with fresh cilantro and spicy peppers!
WEDNESDAY
Both healthy and delicious, these Vegan Winter Harvest Bowls with Mustard Tahini Dressing are the perfect mid-week dinner.
THURSDAY
These Warm Spicy Peanut Soba Noodles are the perfect combination of sautéed veggies, warm soba noodles and spicy peanut sauce. A vegan dinner that is ready in just 30 minutes!
FRIDAY
This Vegan Roasted Cauliflower Buffalo Pizza is the perfect balance of spiciness and creaminess with a nice crunch from the cauliflower.
Weekly Vegan Dinner Plan #91
Ingredients
PANTRY STAPLES
- olive oil
- garlic powder
- garlic salt
- salt & pepper
- red pepper flakes
- red wine vinegar
- yellow mustard
- oregano
- low sodium soy sauce
- sesame oil
- sriracha
- chili powder
DRY GOODS
- 1 packet taco seasoning
- Better Than Bouillon No Chicken Base*
- 1 15-ounce can black beans
- 1 15-ounce can kidney beans
- 1 15-ounce can pinto beans
- 1/2 cup chunky salsa
- 8 oz spaghetti dry
- 8 oz soba noodles dry
- 4 tbsp sun-dried tomatoes packed in oil
- 1/2 cup wild rice dry
- broth for the wild rice**
- 1/2 cup tahini
- 1/2 cup peanut butter unsalted
- 3/4 cup buffalo sauce
- tortilla chips optional
- chopped peanuts optional
PRODUCE
- 3 red onions
- 4 jalapeños
- 7 cloves garlic
- 1 bunch cilantro
- 1 bunch green onions
- 1 lime
- 1 lemon
- 1 shallot
- 16 oz cherry tomatoes
- 4 cups kale
- 1 lb fingerling potatoes
- 1 cup arugula
- 1/2 inch ginger
- 1 bell pepper any color
- 1/2 head red cabbage
- 1/2 head cauliflower
REFRIGERATOR/FREEZER
- 6 oz soyrizo
- 16 oz pre-made pizza dough
- 1/4 cup vegan pesto
- vegan ranch***
- vegan parmesan
Recipe Notes
*You can get this at Whole Foods or online here.
**You can use the same bouillon listed above for the wild rice broth or purchase veggie broth.
***You can buy pre-made ranch or use my dry ranch seasoning.
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