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.

Vegan Pesto Pizza with Balsamic Glaze | ThisSavoryVegan.com

Print Pin

No ratings yet

Weekly Vegan Dinner Plan #94

Ingredients

PANTRY STAPLES

red pepper flakes
low sodium soy sauce
sriracha
agave
olive oil
sesame oil
flour
oregano
salt & pepper
rice wine vinegar
red wine vinegar
apple cider vinegar
garlic powder
smoked paprika

DRY GOODS

balsamic glaze
¼ 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 tablespoon taco seasoning
8-12 corn tortillas
1 15-ounce can vegetarian refried beans
1 4-ounce can chipotle peppers in adobo sauce
¼ cup bread crumbs
¾ lb rigatoni
1 cup broth you can also just use the Better Than Bouillon for this
¼ 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
½ cup pesto
4 oz vegan parmesan
8-16 oz vegan Italian sausage
vegan butter
20 oz non-dairy milk unsweetened
vegan mayo
2 tablespoon vegan cream cheese

Notes

*You can get this at Whole Foods or online here.

**You can get this at Whole Foods or online here.