Weekly Vegan Dinner Plan #93 - 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 weekly vegan dinner plans? Head over here.
Keep dinner simple, delicious and fresh with this Roasted Garlic Tomato Spaghettini with Garlic Parmesan Bread Crumbs.
This Super Green Vegan Taco Salad is healthy, flavorful and packed with 4 kinds of greens, seasoned lentils and jalapeño cilantro dressing.
These Roasted Tomato Sandwiches with Vegan Lemon Garlic Aioli are loaded with avocado, arugula and some of the tastiest tomato slices.
Lighten up “pasta night” with these Mediterranean Zucchini Noodles. A simple dinner recipe that combines cherry tomatoes, sun-dried tomatoes & artichoke hearts.
This Vegan BLT Pizza is layered with a rosemary cream sauce, heirloom cherry tomatoes, tempeh bacon and arugula. A fun twist on a classic.
Weekly Vegan Dinner Plan #93
- 1 packet taco seasoning
- ¼ cup pepitas
- ⅛ cup bread crumbs
- 8 oz spaghettini or thin spaghetti
- 4 oz jarred artichoke hearts
- 2 oz sun-dried tomatoes
- 4 slices sourdough
- ½ red onion
- 1 bell pepper
- 1 bunch cilantro
- 1 jalapeño
- 3 heads garlic
- 6 cups greens I used a mix of spinach, arugula, shredded brussels sprouts and microgreens
- 1 lemon
- 2 sprigs rosemary
- 16 oz heirloom cherry tomatoes
- 22 oz cherry tomatoes
- 3 cups arugula
- fresh basil
- 2 large zucchini or 1 package of zucchini noodles
- 2 large tomatoes
- 1 avocado
- 2 cups cooked lentils
- vegan mayo
- vegan parmesan
- 16 oz pre-made pizza dough I get mine at Trader Joe's
- 3 oz tempeh bacon
- 4 oz plain hummus
- vegan butter