Vegan Dinner Plans 2026: Week 38

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PRODUCE
□ Cauliflower – 1 head
□ Cilantro – 3 bunch
□ Flat leaf parsley – 0.5 bunch
□ Garlic – 8 cloves
□ Red onion – 0.25 count
□ Jalapeño – 1 count
□ Delicata Squash – 1 pounds
□ Lemon Juice – 1 count
□ Lacinato Kale – 1 head
□ Red Onion – 0.5 small
□ Yellow Onion – 1 count
□ Carrots – 0.5 cups
□ Celery – 0.5 cups
□ Sweet Potato – 1 medium
□ Spinach – 2 handfuls
□ Yellow onion – 1 each
□ Limes – 2 each
□ Shiitake mushrooms – 4 ounces
□ Shallot – 1 count
□ Baby bok choy – 2 bundles
□ Fresh ginger – 1 inch
□ Carrot – 1 count
□ Corn – 0.25 cups
□ Green onion – 1 count

FRIDGE/FREEZER
□ Vegan Parmesan – 1.25 cups
□ Vegan Butter – 2 tbsp
□ Vegan Sausage – 8 ounces
□ Vegan Cream Cheese – 4 ounces
□ Vegan beef crumbles – 12 ounces
□ Guacamole – 1 count
□ Firm tofu – 0.5 block

PANTRY
□ Chickpeas – 15 ounces
□ Olive oil – 2.33 cups
□ Red wine vinegar – 0.25 cup
□ Dry white rice – 1 cup
□ Broth – 12 cups
□ Avocado Oil – 4 tbsp
□ Tahini – 0.5 cups
□ Apple Cider Vinegar – 2 tbsp
□ Dijon Mustard – 1 tbsp
□ Pita Bread – 1 count
□ Orzo – 1 cup
□ Buffalo Sauce – 0.5 cups
□ Corn tortillas – 8 count
□ Sesame oil – 2 tbsp
□ Low sodium soy sauce – 3 tbsp
□ Rice vinegar – 1 tbsp
□ Sriracha – 1 tbsp
□ Ramen – 2 squares
□ Sesame seeds – 1 count
□ Chili sesame oil – 1 count

SPICES & SEASONINGS
□ Smoked paprika – 2 tsp
□ Garlic powder – 2.5 tsp
□ Onion powder – 1.5 tsp
□ Oregano – 1.5 tsp
□ Pepper – 2 tsp
□ Cumin – 0.5 tsp
□ Chili powder – 0.5 tsp
□ Chipotles in adobo – 1 each