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    Weekly Vegan Dinner Plan #94

    March 8, 2020 By Rene 2 Comments

    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.

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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 | ThisSavoryVegan.com #thissavoryvegan #mealprep #dinnerplan

    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!

    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 | ThisSavoryVegan.com #thissavoryvegan #veganpasta #vegandinner

    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.

    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 | ThisSavoryVegan.com #thissavoryvegan #vegantacos #bakedtacos

    WEDNESDAY

    This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth!

    This Vegan Zuppa Toscana soup is perfectly creamy and comforting. Potatoes, vegan sausage and kale are loaded up in a super flavorful broth | ThisSavoryVegan.com #thissavoryvegan #vegansoup #zuppatoscana

    THURSDAY

    Raw veggies are tossed together with rice noodles and a tahini dressing in these Asian Tahini Noodle Bowls. A quick vegan dinner!

    Raw veggies are tossed together with rice noodles and a tahini dressing in these Asian Tahini Noodle Bowls. A quick vegan dinner or make ahead lunch | ThisSavoryVegan.com #thissavoryvegan #mealprep

    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
    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 | ThisSavoryVegan.com #thissavoryvegan #mealprep #dinnerplan
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    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.
    « Creamy Rigatoni with Roasted Cauliflower
    Roasted Chickpea Quinoa Bowls with Sesame Ginger Dressing »

    Reader Interactions

    Comments

    1. Kate

      July 15, 2020 at 8:12 am

      best meal plan week ever!!!

      Reply
      • Rene

        July 15, 2020 at 5:09 pm

        Yay - so glad you got some good inspiration!

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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