Vegan Dinner Plans 2026: Week 29

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PRODUCE
□ Garlic – 6 cloves
□ Arugula – 4 cups
□ Basil – 2 cups
□ Lemon – 1 count
□ Sweet Potatoes – 2 medium
□ Lime – 1 count
□ Red Onion – 0.5 count
□ Avocados – 4 small
□ Microgreens – 1 count
□ Zucchini – 1 medium
□ Yellow squash – 1 medium
□ Pickled onions – 1 each
□ Fresh oregano – 1 each
□ Yellow Onion – 1 small
□ Broccoli – 12 ounces
□ Cilantro – 0.5 bunches
□ Lime juice – 1 count

DAIRY & EGGS
□ Vegan Parmesan – 1 cups
□ Dairy-free Boursin – 6 ounces
□ Non-Dairy Milk – 1 cup
□ Vegan Cream Cheese – 4 ounces
□ Shredded Vegan Cheddar – 1.25 cups
□ Vegan steak tips – 10 ounces

PANTRY
□ Rigatoni – 1 pound
□ Sun-dried Tomatoes in Oil – 0.5 cups
□ Toasted Pine Nuts – 0.66 cups
□ Salt – 2.75 tsp
□ Olive Oil – 0.33 cups
□ Chickpeas – 1 15-ounce can
□ Avocado Oil – 3 tbsp
□ Oil – 0.25 cups
□ Cooked Quinoa – 2 cups
□ Flatbread – 1 each
□ Orzo – 1 cup
□ Broth – 2 cups
□ Salsa verde – 12 ounces
□ Corn tortillas – 8 count

SPICES & SEASONINGS
□ Pepper – 2.5 tsp
□ Garlic Powder – 1 tsp
□ Onion Powder – 1 tsp
□ Dried Parsley – 1 tsp
□ Smoked Paprika – 1.5 tsp
□ Everything Seasoning – 1 count
□ Dried oregano – 0.5 tsp
□ Chipotle chili powder – 0.5 tsp
□ Garlic salt – 0.5 tsp
□ Cumin – 0.5 tsp