Vegan Dinner Plans 2026: Week 31

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PRODUCE
□ Yellow onion – 2 count
□ Garlic – 12 cloves
□ Zucchini – 2 medium
□ Lemon juice – 1 count
□ Parsley – 1 count
□ Red onion – 1.25 count
□ Fresh ginger – 1 tbsp
□ Red bell pepper – 1 count
□ Thai basil – 1 handful
□ Lime – 1.5 count
□ Red cabbage – 0.25 head
□ Avocados – 2 count
□ Cilantro – 0.5 bunch
□ Fresh basil – 2 tbsp
□ Fresh Basil – 1 bunch
□ Edamame – 9 ounces
□ Spinach – 2 cups
□ Green onions – 2 count

FRIDGE/FREEZER
□ Vegan beef crumbles – 12 ounces
□ Spicy mayo – 1 count
□ Beyond Meat Italian Sausage – 8 ounces
□ Vegan tortellini – 9 ounces
□ Vegan parmesan – 1 count
□ Frozen Spinach – 0.5 cups
□ Dairy-free Boursin – 4 ounces
□ Vegan Feta – 2 ounces

PANTRY
□ Olive oil – 4 tbsp
□ Broth – 4 cups
□ Vegan pesto – 2 tbsp
□ Orzo – 0.75 cups
□ Crusty bread – 1 count
□ Sesame oil – 3 tbsp
□ Sweet chili sauce – 0.25 cups
□ Low sodium soy sauce – 4 tbsp
□ Flour tortillas – 8 count
□ Tomato paste – 2 tbsp
□ Marinara sauce – 25 ounces
□ Noodles – 8 ounces
□ Agave – 1 tbsp
□ Avocado Oil – 1 tbsp
□ Chili crisp – 1 count
□ Pitas – 2 each

SPICES & SEASONINGS
□ Italian seasoning – 2 tsp
□ Pepper – 2 tsp
□ Red pepper flakes – 1 count
□ Dried oregano – 2 tsp
□ Dried parsley – 1 tsp
□ Dried basil – 1 tsp
□ Garlic Salt – 1 tsp