Vegan Dinner Plans 2026: Week 42

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PRODUCE
□ Butternut Squash – 4 cups
□ Yellow Onion – 2.5 count
□ Carrots – 1 cup
□ Garlic – 8 cloves
□ Fresh Thyme – 1 tbsp
□ Kale – 2 handfuls
□ Sweet potato – 1 medium
□ Shredded cabbage – 1 count
□ Cilantro – 4 count
□ Limes – 2 count
□ Broccoli – 2 head
□ Green onions – 5 count
□ Jalapeño – 1 count
□ Carrot – 1 large
□ Fresh ginger – 1 tsp
□ Snap peas – 1 cup
□ Mint – 2 tbsp
□ Shallot – 1 count
□ Serrano Peppers – 1 count
□ Butter Lettuce – 1 head

FRIDGE/FREEZER
□ Tempeh – 8 ounces
□ Super Firm Tofu – 16 ounces
□ Vegan Butter – 0.5 tbsp
□ Frozen Puff Pastry – 1 sheet

PANTRY
□ Wild Rice – 1.5 cups
□ Avocado Oil – 3.25 tbsp
□ Chipotle Pepper in Adobo – 1 count
□ Vegan Chicken Broth – 6 cups
□ Pinto beans – 1 15-ounce can
□ Corn tortillas – 12 count
□ Oil – 3 tbsp
□ Sesame oil – 1 tbsp
□ Low sodium soy sauce – 5 tbsp
□ Vegan oyster sauce – 2 tbsp
□ Agave – 2 tbsp
□ Sriracha – 1 tbsp
□ Vegan Fish Sauce – 1 tbsp
□ Nut Butter – 2 tbsp
□ Red Curry Paste – 2 tbsp
□ Flour – 1 cup
□ Broth – 2 cups
□ Chickpeas – 15 ounces
□ Coconut Milk – 15 ounces

SPICES & SEASONINGS
□ Smoked Paprika – 2.5 tsp
□ Cumin – 2 tsp
□ Dried Oregano – 1 tsp
□ Pepper – 1 tsp
□ Garlic salt – 1 tsp
□ Onion powder – 0.5 tsp
□ Chili powder – 0.5 tsp
□ Ginger – 1 tsp
□ Curry Powder – 0.5 tsp
□ Flakey Salt – 1 count