Weekly Dinner Vegan Meal Plan With Shopping List 7

This vegan meal plan includes a printable shopping list. shop over the weekend and do some prep work and weeknight dinners will be a breeze.

When it comes to weeknight dinners, a little bit of planning and prep goes a long way! We’ve put together a vegan dinner meal plan with five dinners and the ingredients you need to prepare them. Not a vegan?  Just add your favorite protein! But just give this vegan dinner meal plan a try, you may be surprised.  All you have to do is shop over the weekend, do a little be of prep on Sunday, and you’ll be all set for the week. You’ll come home every evening and have everything you need to prepare a nutritious and filling dinner.

Scroll to the bottom of this post to download your shopping list for your dinner meal plan

Weekly Dinner Vegan Meal Plan With Shopping List

High Protein Spring Vegetable Pasta

Ahead of time prep (up to 2 days):

1. Cook the pasta and broccoli

Ingredients List

Produce & Refrigerated Items:

• 1 head or Romanesco broccoli (you can also use regular broccoli)
• 8 large shiitake mushrooms
• 6 purple asparagus (you can also use green)
• 4 scallions
• 1 large yellow zucchini
• 1 clove garlic
• 1 cup grape tomatoes
• Vegan or regular Parmesan cheese (optional)
• Kalamata or other olives of your choice (optional)

Pantry Items:

• 4oz (½ box) Explore Cuisine Red Lentil Pasta
• 4oz (½ box) Explore Cuisine Green Lentil Pasta
• Extra virgin olive oil
• Salt
• ½ cup white wine
• ¼ cup lemon juice
• Red pepper flakes (optional)

Roasted Yellow & Purple Cauliflower Tacos

Ahead of time prep (up to 2 days):

1. Roast the cauliflower
2. Prepare the cashew cream
3. Wash cilantro (if using)
4. Suggestion: Boost the protein content of these tacos by adding some beans, chickpeas or diced tofu or tempeh

Ingredients List

Produce & Refrigerated Items:

• 1 medium purple cauliflower
• 1 yellow cauliflower
• 2 limes
• 1–2 Hass avocados
• 1–2 Fresno peppers
• Fresh cilantro (optional)
• 1 clove garlic
• 1 tsp lemon or lime juice
• ¼ tsp salt

Pantry Items:

• Extra virgin olive oil
• ¼ cup shelled pumpkin seeds
• 6–8 tortillas
• ½ cup raw cashews
• 1 cup water boiling water
• Nutritional yeast
• Lemon or lime juice
• Salt

Stuffed Eggplant with Fennel and Beans

Ahead of time prep (up to 2 days ahead):

1. Prepare the fennel and bean mixture

Ingredients List

Produce & Refrigerated Items:

• 2 medium to large eggplants
• 1 fennel bulb
• 15–20 grape tomatoes, sliced in half
• Fresh chopped parsley (optional)

Pantry Items:

• Extra virgin olive oil
• Oregano
• Thyme
• Garlic powder ( you can sub for minced garlic)
• 1–15 oz can white beans (or cannellini beans)
• 1 tbsp balsamic vinegar
• Salt

Purple Kale & Farro Bowl

Ahead of time prep (up to 2 days ahead)

1. Cook the farro
2. Wash the kale

Ingredients List

Produce & Refrigerated Items:

• 4 garlic cloves
• 1 large bunch purple kale
• 2 large Portabella mushroom caps
• 15 grape tomatoes, sliced in half

Pantry Items:

• Extra virgin olive oil
• 1 cup uncooked farro
• Salt
• Black pepper

Harissa Roasted Chickpeas & Cauliflower Bowl

Ahead of time prep:

1. No prep needed

Ingredients List

Produce & refrigerated items:

• 24oz frozen cauliflower florets
• 1-pint grape tomatoes, sliced in half

Pantry Items:

• Turmeric
• Salt
• Cumin
• Extra virgin olive oil
• Harissa
• 2-15.5oz cans of chickpeas

DOWNLOAD YOUR VEGAN MEAL PLAN SHOPPING LIST HERE

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