Vegan Dinner Plans 2026: Week 28

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PRODUCE
□ Lime – 1.5 count
□ Garlic – 2 cloves
□ Green Onions – 5 count
□ Lemon juice – 1 tbsp
□ Red onion – 0.25 count
□ Lentils – 3 cups
□ Cabbage coleslaw – 2 cups
□ Avocados – 2 count
□ Cilantro – 1.5 bunch
□ Jalapeños – 2 count
□ Habaneros – 2 count
□ Shallot – 1 count
□ Cilantro for topping – 1 count
□ Yellow Onion – 0.5 count
□ Purple cabbage – 0.5 head
□ Green cabbage – 0.5 head
□ Carrots – 2 count
□ Green onions – 1 bunch

FRIDGE/FREEZER
□ Firm Tofu – 1 block
□ Coconut Milk – 15 ounces
□ Pre-made Pizza Dough – 16 oz
□ Vegan Cream Cheese – 8 oz
□ Beyond Meat Italian Sausage – 8 ounces

PANTRY
□ Soy Sauce – 3 tbsp
□ Sweet Chili Sauce – 3 tbsp
□ Agave – 3 tbsp
□ Neutral Oil – 2 tbsp
□ Corn Starch – 1 tbsp
□ Tahini – 0.5 cups
□ Apple cider vinegar – 2 tbsp
□ Olive oil – 2.25 cups
□ BBQ sauce – 0.75 cups
□ Flour tortillas – 4 count
□ Flour for rolling dough out – 1 count
□ Salt – 2.75 tsp
□ Black beans – 15 ounces
□ Bread Crumbs – 1 count
□ Avocado Oil – 2 tbsp
□ Tomato Paste – 2 tbsp
□ Chickpeas – 1 15-ounce can
□ Oil – 1 tbsp

SPICES & SEASONINGS
□ Chili Garlic Sauce – 1 tbsp
□ Ginger Powder – 0.75 tsp
□ Garlic powder – 1.5 tsp
□ Onion salt – 1 tsp
□ Pepper – 1.75 tsp
□ Cumin – 1 tsp
□ Dried Oregano – 1 tsp
□ Dried Basil – 1 tsp
□ Ginger powder – 0.25 tsp
□ Chili powder – 0.25 tsp
□ Turmeric – 0.5 tsp