Vegan Dinner Plans 2026: Week 41

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PRODUCE
□ Cauliflower – 1 head
□ Russet Potatoes – 3 medium
□ Chipotle Pepper in Adobo – 2 count
□ Garlic – 7 cloves
□ Lime – 3 count
□ Romaine – 2 heads
□ Cilantro – 1.5 bunch
□ Red onion – 0.25 count
□ Bell pepper – 1 count
□ Serrano pepper – 2 count
□ Avocados – 2 count
□ Cabbage – 0.5 head
□ Potatoes – 1.5 pounds
□ Broccoli – 2 cups
□ Carrots – 2 medium
□ Yellow Onion – 1 medium
□ Fresh Ginger – 1 tbsp
□ Kale – 2 handfuls
□ Fresh Sage Leaves – 8 leaves
□ Lemon Wedges – 1 count
□ Parsley – 1 count

DAIRY & EGGS
□ Vegan Feta – 4 ounces
□ Trader Joe’s Pumpkin Gnocchi – 1 package
□ Vegan Butter – 6 tbsp

PANTRY
□ Olive Oil – 5 tbsp
□ Avocado Oil – 0.5 cup
□ Agave – 3 tbsp
□ Apple Cider Vinegar – 2 tbsp
□ Adobo sauce from the chipotle can – 1 tbsp
□ Cooked lentils – 2.5 cups
□ Taco-sized tortillas – 8 count
□ Diced Fire Roasted Tomatoes – 15 ounces
□ Red Curry Paste – 3 tbsp
□ Coconut Milk – 15 ounces
□ Broth – 2 cups

SPICES & SEASONINGS
□ Smoked Paprika – 2 tbsp
□ Garlic Powder – 2 tsp
□ Onion Powder – 2 tsp
□ Oregano – 1.5 tsp
□ Pepper – 3 tsp
□ Cumin – 1.5 tsp
□ Chili powder – 1 tsp
□ Turmeric – 0.5 teaspoon