A Month’s Worth of Weekday Dinner Plans (Vegan)

Hi friends!

I have quite a treat for you guys today. So many of you are always messaging me on Instagram to tell me how much my weekly dinner plans help (the ones I post to my stories). So I figured, let’s take this a step further and set up an entire month’s worth of recipes to relieve you of the guessing game, if only for 4 weeks.

I talk a lot about my meal plan system and how we save money in THIS POST. But one of the things that I do is assign a “theme” to every night of the week. I don’t always follow this 100% but on week’s when I need to reserve my mental energy for other things, this is what I do. The template looks like this:

M – My Choice (usually a new fun recipe that I want to try or a household favorite)

T – Mexican Food

W – Pasta

Th – Soup Night

F – Breakfast for Dinner or Leftovers (or if all else fails, takeout pizza!)

This is the template I am going to follow today. Recipe links for every night of the week will be included below and I’ll also include an ingredients list for you. You will most likely (hopefully) have a lot of the ingredients on hand in your pantry already and will just have to fill in with fresh produce. But also, if the grocery list looks too extensive, feel free to omit whatever doesn’t fit your taste or budget.

A few other side notes:

I like to have some crusty bread on soup night to dunk – you do you, but trust me… so good.

I will say that more often than not, Fridays are leftovers or takeout pizza. BUT sometimes I do breakfast for dinner so I will include a breakfast recipe below if your family is a fan of that sorta thing (like us!)

Let’s get into it.

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Week 1

M – Cashew Curry

T – Taco Pasta

W – Sweet Vegetable Penne

Th – Lentil and Barley Stew

F – Chickpea Egg Breakfast Sandwiches (you can also use tofu or Just Egg instead of chickpea egg)

For your grocery list:

• Olive oil
• 3 onions
• Head of garlic
• 1 sweet potato
• 2 zucchini
• 2 red peppers
• Frozen or fresh broccoli florets
• Package of button mushrooms
• Chickpea flour
• 1 can chickpeas
• 2 cans diced tomatoes
• Raw cashews
• Can full-fat coconut milk
• Basmati rice
• 2 boxes of pasta (ziti and shells, but whatever you have it fine)
• Gravy master (optional)
• Textured vegetable protein (or beefless crumble substitute of your choice)
• Vegetable stock
• 3 carrots
• Package of grape tomatoes
• 3-4 stalks of celery
• Brown lentils
• Barley
• Head of kale
• Scallions
• Canned or frozen corn
• Vegan cheese shreds
• Sandwich bread of your choice

Dried seasonings and herbs to have on hand: curry powder, turmeric, garlic powder, onion powder, salt, pepper, taco seasoning, thyme, oregano, nutritional yeast

Week 2

M – Pesto Tortilla Pizzas

T – Loaded Vegan Nachos (there’s an upgraded recipe in my eBook which is even better)

W – Zucchini and Summer Squash Pasta

Th – Lasagna Soup

F – Chickpea Oat Chocolate Chip Pancakes

For your grocery list:

• Olive oil
• Chickpea flour
• Oat flour
• Ground flaxseed (optional)
• Baking powder
• Coconut sugar
• Apple cider vinegar
• Non-dairy milk
• Vegan chocolate chips (optional)
• Package of large tortillas
• Pesto (jarred or homemade)
• Grape tomatoes
• Gardein chik’n (or another vegan chik’n option)
• Vegan cheese (optional)
• Tortilla chips
• Refried black beans
• Can of olives
• Jalepeños (optional heat for nachos)
• Lettuce
• Tomato
• Vegan sour cream (optional for nachos)
• Canned or frozen corn
• Pasta of your choice
• Head of garlic
• 2 onions
• 1 zucchini
• 1 summer squash
• 1 28-oz can crushed tomatoes
• Textured vegetable protein (or beefless crumble substitute of your choice)
• Package of lasagna
• Raw cashews

Dried seasonings and herbs to have on hand: salt, pepper, cayenne pepper, onion powder, garlic powder, basil

Week 3

M – Potato, Chickpea, and Pea Curry

T – Bean and Cheese Enchiladas

W – Lemon Chickpea Spaghetti

Th – Potato and Corn Chowder

F – Tofu Scramble

For your grocery list:

• Olive oil
• 3 onions
• 1 head garlic
• 1 red pepper
• 1 block tofu
• Tofurky (optional protein)
• Raw cashews
• Fresh spinach
• 1 scallion
• Avocado (optional)
• 4 stalks celery
• 3 carrots
• 1 bag potatoes
• 1 bag sweet potatoes
• 1 can full-fat coconut milk
• 1-2 boxes of veggie stock
• Raw cashews
• 2 cans of chickpeas
• 1  lemon
• Canned or frozen peas
• Canned or frozen corn
• Package of spaghetti
• 1 can tomato paste
• Package of small/medium tortillas
• 2 cans black beans
• Package of shredded vegan cheese

Dried seasonings and herbs to have on hand: salt, pepper, turmeric, paprika, dill, onion powder, garlic powder, red pepper flakes, curry powder, chili powder, cumin, oregano, unsweetened cocoa powder, cinnamon

Week 4

M – Fast and Cheap Pad Thai

T – Ranch, Black Bean, & Corn Tacos

W – Cream of Mushroom Pasta

Th – Broccoli Cheddar Soup

F – Cinnamon Apple and Peanut Butter Oats

For your grocery list:

• Olive oil
• 3 onions
• Fresh or frozen broccoli
• 1 red pepper
• 2 carrots
• 1 potato
• 1 can full-fat coconut milk
• Package of mushrooms
• Veggie stock (optional)
• Raw cashews
• 1 can white beans
• 1 can black beans
• Canned or frozen corn
• Head of garlic
• Non-dairy milk
• Shredded vegan cheese
• Rolled oats
• Ground flaxseed (optional)
• Non-dairy milk
• Maple syrup
• 1 apple
• Peanut butter
• Vegan mayo
• Romaine lettuce
• Flour or corn tortillas
• 1 avocado
• 1 lime (optional)
• Frozen green beans
• Sweet Thai chili sauce
• Soy sauce
• Apple cider vinegar
• 1-2 packs pf ramen noodles
• 1 spring onion (optional)

Dried seasonings and herbs to have on hand: cinnamon, salt, pepper, nutritional yeast, onion powder, garlic powder turmeric, paprika, cayenne pepper, red pepper flakes

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