Vegan Dinner Plans 2026: Week 35

shopping list

PRODUCE
□ Shredded lettuce – 1 each
□ Red onion – 1.5 small
□ Jalapeño – 2 count
□ Cilantro – 1 each
□ Romaine – 1 head
□ Bell peppers – 2 count
□ Green onions – 3 count
□ Garlic – 9 cloves
□ Lemon – 1 count
□ Heirloom Tomatoes – 3 count
□ Cherry Tomatoes – 24 ounces
□ Chopped Herbs – 4 tbsp
□ Fresh basil – 2 tbsp
□ Fresh Ginger – 1 count

FRIDGE/FREEZER
□ Soy chorizo – 6 ounces
□ Guacamole – 1 each
□ Salsa – 1 each
□ Tempeh – 8 ounces
□ Vegan Feta – 6 ounces

PANTRY
□ Tortilla chips – 1 bag
□ Black beans – 15 ounces
□ Green chiles – 4 ounces
□ Avocado oil – 9 tbsp
□ Hoisin sauce – 2 tbsp
□ Low sodium soy sauce – 2.25 cups
□ Vermicelli rice noodles – 7 ounces
□ Salt – 3 count
□ Sandwich Rolls – 4 count
□ Pesto – 0.5 cups
□ White Beans – 2 cans
□ Red Wine Vinegar – 2 tbsp
□ Garlic Bread – 1 count
□ Chickpeas – 1 cans
□ Panko breadcrumbs – 0.5 cups
□ Crushed tomatoes – 1 cans
□ Broth – 2 cups
□ Linguine – 8 ounces
□ Hummus – 0.5 cups
□ Peanut Butter – 0.5 cups
□ Low-Sodium Soy Sauce – 0.25 cups
□ Sesame Oil – 2 tbsp

SPICES & SEASONINGS
□ Taco seasoning – 1 tbsp
□ Pepper – 3 count
□ Smoked paprika – 1 tsp
□ Chili powder – 1 tsp
□ Garlic powder – 0.5 tsp
□ Garlic salt – 0.125 tsp
□ Italian seasoning – 1 tsp
□ Red pepper flakes – 0.5 tsp
□ Sriracha – 1 tbsp