Vegan Dinner Plans 2026: Week 32

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PRODUCE
□ Pre-made slaw – 2 cups
□ Spinach – 2 cups
□ Green onions – 5 count
□ Cilantro – 2 bunch
□ Sweet potato – 1 medium
□ Shredded cabbage – 1 count
□ Lime wedges – 1 count
□ Lime Juice – 1 each
□ Red Onion – 0.5 count
□ Jalapeño – 2 each
□ Garlic – 6 cloves
□ Avocados – 2 small
□ Yellow Onion – 1 count
□ Carrots – 2 count
□ Broccoli Florets – 12 ounces
□ Fresh ginger – 1 inch

FRIDGE/FREEZER
□ Vegan chicken – 8 ounces
□ Extra firm Tofu – 1 block
□ Non-Dairy Milk – 2 cups
□ Dairy-Free Boursin – 7 ounces
□ Dairy-Free Cheddar – 7 ounces

PANTRY
□ Peanut sauce – 0.5 cups
□ Avocado oil – 3 tbsp
□ Soyaki sauce – 2 tbsp
□ Flour tortillas – 2 large wraps
□ Pinto beans – 1 15-ounce can
□ Corn tortillas – 12 count
□ Oil – 3.25 cups
□ Salt – 1.25 tsp
□ Macaroni – 1 pound
□ Broth – 2 cups
□ Low sodium soy sauce – 0.5 cups
□ Brown sugar – 2 tbsp
□ Sesame oil – 3 tbsp
□ Soy curls – 4 oz
□ Vegan beef broth – 2 cups
□ Corn starch – 3 tbsp
□ Oil for frying – 1 count
□ Sesame seeds – 1 count
□ Peanut Butter – 0.5 cups

SPICES & SEASONINGS
□ Smoked paprika – 1 tsp
□ Garlic salt – 1 tsp
□ Onion powder – 1.5 tsp
□ Cumin – 2 tsp
□ Chili powder – 0.5 tsp
□ Chipotle Pepper in Adobo – 1 each
□ Adobo Sauce – 1 tbsp
□ Garlic Powder – 1.5 tsp
□ Pepper – 1.5 tsp
□ Dried chiles – 10 count
□ Sriracha – 1 tbsp