Vegan Dinner Plans 2026: Week 37

shopping list

PRODUCE
□ Shallot – 1 count
□ Garlic – 8 cloves
□ Sun-dried tomatoes – 3.25 cups
□ Basil leaves – 5 count
□ Eggplant – 1 medium
□ Yellow onion – 2 count
□ Fresh ginger – 1 tbsp
□ Yellow bell pepper – 1 count
□ Jalapeño – 1 count
□ Cilantro – 3 tbsp
□ Lime – 1 count
□ Cherry Tomatoes – 12 ounces
□ Fresh Parsley – 2 tbsp
□ Yellow onion – 1 small
□ Zucchini – 2 medium
□ Green onion – 1 optional

FRIDGE/FREEZER
□ Vegan Sausage – 8 ounces
□ Dairy-free Boursin – 3 ounces
□ Grated Vegan Parmesan – 1 pinch
□ Super firm Tofu – 1 16-ounce block
□ Vegan cream cheese – 4 ounces

PANTRY
□ Gnocchi – 1 pound
□ Olive oil – 5 tbsp
□ Tomato paste – 3 tbsp
□ Salt – 1.25 pinch
□ Fire roasted tomatoes – 15 ounces
□ Sesame oil – 1 tbsp
□ Chickpeas – 1 15-ounce can
□ Rice – 1 cup
□ Oil – 5 tbsp
□ Broth – 3 cups
□ Spaghetti – 8 ounces
□ Vegan Pesto – 0.25 cups
□ Corn starch – 2 tbsp
□ Soyaki sauce – 1.33 cups
□ Rice – 1 optional
□ Sesame seeds – 1 optional
□ Refried Beans – 30 ounces
□ Red enchilada sauce – 24 ounces
□ Corn tortillas – 12 count

SPICES & SEASONINGS
□ Italian seasoning – 2 tsp
□ Pepper – 2 count
□ Red pepper flakes – 1 count
□ Yellow curry powder – 1 tbsp
□ Turmeric – 1 tsp
□ Coriander – 0.5 tsp
□ Ginger powder – 0.5 tsp
□ Taco seasoning – 4 tbsp