Vegan Dinner Plans 2026: Week 39

shopping list

PRODUCE
□ Sweet Potatoes – 2 medium
□ Garlic – 15 cloves
□ Kale – 1 head
□ Red Onion – 1.25 count
□ Flat Leaf Parsley – 0.5 bunch
□ Bell Peppers – 2 count
□ Avocados – 2 small
□ Jalapeño – 1 small
□ Tomato – 1 count
□ Cilantro – 1.5 count
□ Lime – 1 count
□ Shredded Brussels Sprouts – 10 ounces
□ Yellow Onion – 2 count
□ Carrots – 2 count
□ Celery – 3 stalks
□ Fresh Ginger – 1 inch
□ Lime Juice – 0.5 count

FRIDGE/FREEZER
□ Vegan Parmesan – 0.25 cup
□ Super Firm Tofu – 1 16-ounce
□ Vegan Sausage – 1 pound

PANTRY
□ Olive Oil – 1.125 cups
□ Dijon Mustard – 4 tablespoons
□ Apple Cider Vinegar – 4 tablespoons
□ Agave – 2 tablespoons
□ Cooked Lentils – 2.5 cups
□ Avocado Oil – 6 tbsp
□ Rice – 2 cups
□ Red Curry Paste – 2 tbsp
□ Broth – 2 cups
□ Pumpkin Puree – 15 ounces
□ Coconut Milk – 15 ounces
□ Soy Sauce – 1 count
□ Chickpeas – 15 ounces

SPICES & SEASONINGS
□ Garlic Powder – 1 tsp
□ Onion Powder – 2 tsp
□ Smoked Paprika – 2 tsp
□ Pepper – 1.75 tsp
□ Salt – 1.5 tsp
□ Harissa Paste – 1 tsp
□ Chipotle Chili Powder – 1 tsp
□ Cumin – 1.25 tsp
□ Garlic Salt – 2 tsp
□ Ginger Powder – 0.5 tsp