Weekly Vegan Dinner Plan #94
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Weekly Vegan Dinner Plan #94 – 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.
MONDAY
This Creamy Vegan Rigatoni with Roasted Cauliflower is made with a simple and delicious cream sauce, plenty of fresh herbs, and crispy roasted cauliflower. A tasty vegan dinner that is a crowd pleaser!
TUESDAY
These Vegan Baked Tacos with Chipotle Ranch are the perfect weeknight dinner. Loaded with seasoned potatoes and beans then topped with avocado salsa and chipotle ranch.
WEDNESDAY
This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth!
THURSDAY
Raw veggies are tossed together with rice noodles and a tahini dressing in these Asian Tahini Noodle Bowls. A quick vegan dinner!
FRIDAY
Step up Pizza Friday with this Vegan Pesto Pizza with Balsamic Glaze. It is fresh, green and simple.
Weekly Vegan Dinner Plan #94
Ingredients
PANTRY STAPLES
DRY GOODS
- balsamic glaze
- 1/4 cup tahini
- 8 oz rice noodles
- sesame seeds
- fennel seeds
- Better Than Bouillon No Chicken Base*
- Better Than Bouillon No Beef Base**
- 1 4-ounce can green chiles
- 2 tbsp taco seasoning
- 8-12 corn tortillas
- 1 15-ounce can vegetarian refried beans
- 1 4-ounce can chipotle peppers in adobo sauce
- 1/4 cup bread crumbs
- 3/4 lb rigatoni
- 1 cup broth you can also just use the Better Than Bouillon for this
- 1/4 cup pine nuts
PRODUCE
- 1 large tomato
- 1 cup mixed greens
- 10 cloves garlic
- 3 bell peppers any color
- 1 large carrot
- 2 cups spinach
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch green onions
- 1 yellow onion
- 5 small russet potatoes or 2 large ones
- 1 lb potatoes
- 2 cups kale
- 1 avocado
- 1 cup corn
- 1 jalapeño
- basil
- 1 head cauliflower
- 1 shallot
- 1 sprig rosemary
- 1 lemon
- ginger paste
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 1/2 cup pesto
- 4 oz vegan parmesan
- 8-16 oz vegan Italian sausage
- vegan butter
- 20 oz non-dairy milk unsweetened
- vegan mayo
- 2 tbsp vegan cream cheese
best meal plan week ever!!!
Yay – so glad you got some good inspiration!