Vegan Dinner Plans 2026: Week 33

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PRODUCE
□ Limes – 2 each
□ Bell peppers – 3 each
□ Red onion – 1 small
□ Green onions – 4 each
□ Tomatoes – 1 cup
□ Cilantro – 2 bunch
□ Jalapeño – 3 each
□ Avocados – 3 each
□ Asparagus – 6 ounces
□ Garlic – 5 cloves
□ Shallot – 1 each
□ Yellow onion – 1 small

FRIDGE/FREEZER
□ Firm tofu – 14 ounces
□ Shredded vegan Mexican cheese – 1 cup
□ Vegan yogurt – 1 container
□ Vegan steak tips – 10 ounces

PANTRY
□ Avocado oil – 7 tbsp
□ Salt – 2.75 tsp
□ Pinto beans – 30 oz
□ Olive oil – 1 tbsp
□ Chickpeas – 15 ounces
□ Soy sauce – 1 tbsp
□ Cooked rice – 4 cups
□ Toasted sesame seeds – 1 count
□ Red enchilada sauce – 24 ounces
□ Black beans – 2 cans
□ White beans – 1 15-ounce can
□ Green chiles – 1 4-ounce can
□ White quinoa – 0.5 cups
□ Corn tortillas – 4 each
□ Hot sauce – 1 bottle
□ Macaroni – 8 ounces

SPICES & SEASONINGS
□ Garlic powder – 0.5 tsp
□ Onion powder – 1 tsp
□ Chipotle chili powder – 1.5 tsp
□ Smoked paprika – 2.5 tsp
□ Cumin – 1.5 tsp
□ Pepper – 2 tsp
□ Harissa paste – 1 tsp
□ Chili powder – 1.5 tsp