Vegan Dinner Plans 2026: Week 34

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PRODUCE
□ Garlic – 10 cloves
□ Lime – 1 count
□ Kale – 5 cups
□ Red cabbage – 1 cups
□ Red bell pepper – 1 count
□ Red onion – 1 small
□ Cherry tomatoes – 1 cups
□ Cilantro – 0.5 bunch
□ Avocados – 4 small
□ Yellow onion – 1 count
□ Bell pepper – 1 count
□ Carrot – 1 large
□ Celery – 3 stalks
□ Lemon – 1 count
□ Fresh parsley – 2 tbsp
□ Shelled Edamame – 9 ounces
□ Spinach – 4 handfuls
□ Lemon Zest – 2 lemons
□ Fresh Basil – 2 bunches

FRIDGE/FREEZER
□ Vegan parmesan – 1.25 count
□ Pre-made Pizza Dough – 16 ounces
□ Firm Tofu – 14 ounces
□ Dairy-free Milk – 1 splash

PANTRY
□ Quinoa – 1 cups
□ Chili crunch oil – 2 tbsp
□ Salt – 1 pinch
□ Oil – 1.5 cups
□ Agave – 3.25 tbsp
□ Apple cider vinegar – 2.25 tbsp
□ Black beans – 1 15-ounce can
□ Avocado oil – 3 tbsp
□ Broth – 6 cups
□ Diced fire roasted tomatoes – 15 ounces
□ Cooked lentils – 2.5 cups
□ Pearl couscous – 1 cup
□ Sweet Chili Sauce – 3 tbsp
□ Low Sodium Soy Sauce – 2 tbsp
□ Sriracha – 1 tbsp
□ Cooked Rice – 2 cups
□ Spicy Mayo – 1 tbsp
□ Gnocchi – 1 pounds
□ Vegan Butter – 2 tbsp

SPICES & SEASONINGS
□ Chipotle pepper in adobo – 1 count
□ Cumin – 0.5 teaspoon
□ Oregano – 0.5 teaspoon
□ Pepper – 2.5 teaspoon
□ Fresh ginger – 2 tsp
□ Smoked paprika – 1 tsp
□ Chili powder – 0.5 tsp
□ Turmeric – 0.5 tsp
□ Curry powder – 0.5 tsp
□ Ground Ginger – 0.25 tsp