Vegan Dinner Plans 2026: Week 23

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PRODUCE
□ Russet Potatoes – 2 medium
□ Yellow onion – 2 count
□ Avocados – 4 small
□ Cilantro – 3.5 bunch
□ Lime – 0.5 count
□ Green onions – 3 count
□ Garlic – 8 cloves
□ Serrano pepper – 1 count
□ Broccolini – 8 ounces
□ Spinach – 2 cups
□ Red onion – 1 count
□ Parsley – 1 bunch
□ Lemon zest – 1 tablespoon
□ Lemons – 2 count
□ Bell Peppers – 2 each
□ Red Onion – 1 each
□ Jalapeño – 1 each
□ Romaine – 1 heads
□ Corn – 1 cup
□ Lime Wedges – 1 count
□ Zucchini – 3 medium
□ Fresh Basil – 1 count

FRIDGE
□ Soyrizo – 6 ounces
□ Vegan Beef Crumbles – 12 ounces
□ Non-dairy Yogurt – 0.25 cups
□ Vegan Ricotta – 8 ounces
□ Vegan Sausage – 16 ounces
□ Shredded Vegan Mozzarella – 0.5 cup
□ Grated Vegan Parmesan – 1 count

PANTRY
□ Avocado oil – 2.33 cups
□ Salsa verde – 0.25 cups
□ Refried beans – 15 ounces
□ Tostada shells – 8 count
□ Hot sauce – 1 count
□ Lime wedges – 1 count
□ Sesame oil – 1 tbsp
□ Lentils – 2.5 cups
□ Soyaki sauce – 0.33 cups
□ Rice – 2 cups
□ Sesame seeds – 1 count
□ Orzo – 1 pound
□ Chickpeas – 1 15-ounce can
□ Olive Oil – 0.5 cups
□ Apple Cider Vinegar – 1 tbsp
□ Leftover Rice – 2 cups
□ Tortilla Chips – 1 count
□ Crushed Tomatoes – 28 ounces

SPICES & SEASONINGS
□ Taco seasoning – 3 tbsp
□ Salt – 4 count
□ Ginger powder – 0.5 tsp
□ Dijon mustard – 0.5 teaspoon
□ Oregano – 0.5 teaspoon
□ Pepper – 1.25 tsp
□ Garlic Powder – 0.5 tsp
□ Onion Powder – 0.5 tsp
□ Dried Chives – 0.5 tsp
□ Dried Dill – 0.25 tsp
□ Italian Seasoning – 1 tbsp
□ Red Pepper Flakes – 1 count