Weekly Vegan Dinner Plan #98
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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.
Weekly Vegan Dinner Plan #98
Ingredients
PANTRY STAPLES
DRY GOODS
- 3 cups broth*
- 3 tbsp tomato paste
- 1 cup instant polenta
- 1 15-ounce can chickpeas
- 1 15-ounce can refried beans
- 1 tsp taco seasoning
- 1/4 cup salsa
- 2 cups brown rice cooked
- 2 tbsp tahini
- chili garlic sauce
- rice wine vinegar
- sesame oil
- 6 oz soba noodles
- 1/4 cup roasted peanuts
- 4 ciabatta rolls
- 8 oz rigatoni
PRODUCE
- 1 yellow onion
- 2 carrots
- 3 celery stalks
- 2 heads garlic
- 1 1/2 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
