Weekly Vegan Dinner Plan #95
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Weekly Vegan Dinner Plan #95 – 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
These Roasted Chickpea Quinoa Bowls with Sesame Ginger Dressing are the perfect healthy & filling dinner.
TUESDAY
A 20 minute dinner that will have you going back for seconds – these Buffalo Chickpea Tacos with Vegan Ranch are simple & delicious.
WEDNESDAY
This Roasted Cauliflower Soup with Basil Chickpeas is the most comforting and delicious vegan meal. The chickpeas add the best crunch to this creamy soup.
THURSDAY
This Vegan Taco Pasta has all the flavor of traditional tacos, but in casserole form. This vegan dinner is packed with veggies, soyrizo and pasta shells.
FRIDAY
Hummus Pita Pizzas 3 Ways – making vegan pizza at home is super easy when you use hummus and pita bread as your base. Add your favorite toppings and bake!
Weekly Vegan Dinner Plan #95
Ingredients
PANTRY STAPLES
DRY GOODS
- 1 cup quinoa dry
- 6 cups broth*
- 5 15-ounce cans chickpeas
- 1/4 cup tahini
- black sesame seeds
- 1 small baguette
- 8 oz pasta
- 1 packet taco seasoning
- 1/2 cup chunky salsa
- Better Than Bouillon No Beef Base**
- 8 taco-sized flour tortillas
- pita bread
- walnuts
PRODUCE
- 8 cloves garlic
- 1/2 inch ginger
- 4 cups mixed greens
- 2 cups red cabbage
- 2 cups spinach
- 3 avocados
- 3 jalapeños
- 1 bunch cilantro
- 1 head cauliflower
- 1 yellow onion
- 3 red onions
- 1 lemon
- 2 limes
- fresh basil
- 1 green bell pepper
- 1 red bell pepper
- cherry tomatoes
REFRIGERATOR/FREEZER
- vegan butter
- 6 oz soyrizo
- 4 oz vegan cream cheese
- 1 cup buffalo sauce
- vegan ranch
- hummus
- vegan pesto
