Weekly Vegan Dinner Plan #98 - 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 Vegan Potato Stew with Rosemary Garlic Polenta is a simple dinner that packs tons of flavors and veggies into one easy to make meal.

TUESDAY

These Brown Rice Chickpea Taco Bowls with Jalapeño Cilantro Sauce are perfect for meal prep or an easy weeknight dinner.

WEDNESDAY

Your new favorite quick vegan noodle dinner is here – Spicy Garlic Soba Noodles with Bok Choy. So simple, so tasty, so savory.

THURSDAY

This TTLA Sandwich (aka the vegan BLT) is loaded with Tempeh bacon, Tomato, Lettuce & Avocado. One of the BEST sandwiches EVER!

FRIDAY

A delicious combo of vegan butter, summer squash, garlic and fresh basil make this Vegan Summer Squash Rigatoni an instant hit and easy dinner.

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Weekly Vegan Dinner Plan #98

Ingredients

PANTRY STAPLES

olive oil
chili powder
cumin
smoked paprika
cayenne
salt & pepper
red pepper flakes
dried parsley
garlic powder
low sodium soy sauce
cornstarch
hot sauce
apple cider vinegar
sriracha
non-stick spray

DRY GOODS

3 cups broth*
3 tablespoon tomato paste
1 cup instant polenta
1 15-ounce can chickpeas
1 15-ounce can refried beans
1 teaspoon taco seasoning
¼ cup salsa
2 cups brown rice cooked
2 tablespoon tahini
chili garlic sauce
rice wine vinegar
sesame oil
6 oz soba noodles
¼ cup roasted peanuts
4 ciabatta rolls
8 oz rigatoni

PRODUCE

1 yellow onion
2 carrots
3 celery stalks
2 heads garlic
1 ½ lbs yellow potatoes
2 sprigs rosemary
2 cups pre-made slaw
3 jalapeños
2 bunches cilantro
2 limes
6 oz baby bok choy
3 green onions
1 cup bean sprouts
2 small avocados
2-3 tomatoes
1 small head lettuce
1 large yellow squash
8 basil leaves
1 handful arugula
1 lemon

REFRIGERATOR/FREEZER

vegan mayo
vegan butter
1 package tempeh bacon

Notes

*I used vegan beef broth. You can get it at Whole Foods or online here. You can also swap it for your favorite broth.