Weekly Vegan Dinner Plan #72
Weekly Vegan Dinner Plan #72 – 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 dinner plans? Head over here.
MONDAY
These Pulled Artichoke BBQ Sliders are the perfect summer burger. Artichokes have a “meaty” texture that when combined with BBQ sauce is truly mouth watering.
TUESDAY
These Vegan White Bean Tacos with Jalapeño Cilantro Sauce are filled with spicy white beans, pre-made slaw and a delicious green sauce.
WEDNESDAY
This Crunchy Chickpea Kale Salad with Peanut Ginger Dressing is a healthy dinner recipe that is both quick and tasty.
THURSDAY
Raw veggies are tossed together with rice noodles and a tahini dressing in these Asian Tahini Noodle Bowls. A quick vegan dinner!
FRIDAY
These Vegan Cherry Tomato Ricotta Flatbreads are simple to make, easier to eat and perfect for a quick dinner.
Weekly Vegan Dinner Plan #72
Ingredients
PANTRY STAPLES
- olive oil
- apple cider vinegar
- red wine vinegar
- salt & pepper
- sesame oil
- soy sauce
- sriracha
- garlic powder
- agave
- oregano
- sugar
DRY GOODS
- 1 15-ounce can white beans
- 1/4 cup salsa
- 8 corn tortillas
- 1 15-ounce can chickpeas
- unsalted peanut butter
- rice wine vinegar
- 1/4 cup peanuts
- 1/4 cup tahini
- 8 oz rice noodles
- sesame seeds
- 3 15-ounce cans artichoke hearts
- 1/4 cup sun-dried tomatoes
- white wine optional
- 1 cup BBQ sauce
- 6-8 slider buns
PRODUCE
- 1 red onion
- 3 jalapeños
- 2 cups pre-made slaw
- 2 bunches cilantro
- 3 limes
- 2 heads garlic
- 3 tbsp ginger
- 3 cups kale
- 1 cup napa cabbage
- 1/2 cup matchstick carrots
- 4 green onions
- 2 bell peppers
- 1 large carrot
- 3 cups spinach
- 10 oz cherry tomatoes
- 2 cups broccoli slaw
REFRIGERATOR/FREEZER
- vegan mayo
- 16 oz pre-made pizza dough
- 8 oz vegan ricotta
