Weekly Vegan Dinner Plan #97 – 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 Vegan Butter Garlic Noodles with Toasted Bread Crumbs are a simple pasta dish with all kinds of flavor. The bread crumbs add a crunch that is next level delicious!
TUESDAY
A light, easy and fresh dinner – Mediterranean Vegan Eggplant Roll Ups. A combination of seasoned cauliflower rice rolled up in grilled eggplant over marinara.
WEDNESDAY
These Spicy Potato Kale Bowls with Mustard Tahini Dressing are the perfect healthy dinner. Crispy potatoes, red onion, marinated kale and a delicious creamy dressing.
THURSDAY
This Green Goddess Sandwich is the ultimate quick dinner. Packed full of smashed chickpeas, avocado, vegan mayo, red onion and jalapeño.
FRIDAY
These Vegan Veggie Pita Pizzas take 10 minutes to cook and combine all the great flavors of traditional pizza without the need for any cheese.
Weekly Vegan Dinner Plan #97
Ingredients
PANTRY STAPLES
- olive oil
- garlic powder
- garlic salt
- salt & pepper
- red pepper flakes
- paprika
- chili powder
- red wine vinegar
- yellow mustard
- oregano
- hot sauce
- Italian seasoning
DRY GOODS
- 8 oz spaghetti dry
- 1/2 cup bread crumbs
- 1/2 cup tahini
- 4 slices bread
- 1/2 cup chickpeas
- 4 oz sun-dried tomatoes in oil
- 4 cups marinara
- 2 slices pita bread
PRODUCE
- 1/4 cup flat leaf parsley
- 9 cloves garlic
- 1 lb yellow potatoes
- 2 red onions
- 2 jalapeños
- 2 bell peppers
- 3 lemons
- 4 cups kale
- 1 avocado
- 1 cup greens
- 1 eggplant
- 1 head cauliflower
- 5 basil leaves
- 2 cups baby spinach
- 1 tomato
- 4 button mushrooms
REFRIGERATOR/FREEZER
- 3 tbsp vegan butter
- vegan mayo
- 1/4 cup plain hummus
- vegan parmesan
- vegan ranch optional
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