Vegan Dinner Plans 2026: Week 44

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PRODUCE
□ Russet Potatoes – 2 medium
□ Yellow onion – 2 count
□ Avocados – 4 small
□ Cilantro – 4 count
□ Lime – 3 count
□ Bell pepper – 1 count
□ Garlic – 12 cloves
□ Jalapeño – 1 count
□ Avocado – 1 count
□ Green onions – 3 count
□ Kale – 2 handfuls
□ Butternut Squash – 4 cups
□ Yellow Onion – 1 small
□ Broccoli Florets – 2 cups
□ Lemon – 1 count

FRIDGE/FREEZER
□ Soyrizo – 12 ounces
□ Non-dairy yogurt – 1 count
□ Just Egg – 12 ounces
□ Coconut Milk – 15 ounces
□ Extra firm tofu – 1 block

PANTRY
□ Avocado oil – 5 tbsp
□ Salsa verde – 0.25 cups
□ Refried beans – 15 ounces
□ Tostada shells – 8 count
□ Hot sauce – 1 count
□ Crushed tomatoes – 28 ounces
□ Broth – 7 cups
□ Low sodium soy sauce – 3 tbsp
□ Black beans – 3 cans
□ Tortillas – 1 count
□ Sesame oil – 1 tbsp
□ Hoisin sauce – 1 tbsp
□ Oil – 3 tbsp
□ Leftover rice – 2 cups
□ Sriracha mayo – 1 count
□ Penne – 1 pound
□ Tahini – 0.5 cups
□ Spicy mustard – 1 tsp
□ Olive oil – 2 tbsp
□ Buffalo sauce – 0.25 cups

SPICES & SEASONINGS
□ Taco seasoning – 1 tbsp
□ Garlic powder – 1.5 tsp
□ Onion powder – 1.5 tsp
□ Smoked paprika – 2 tsp
□ Cumin – 1 tsp
□ Chipotle chili powder – 0.25 tsp
□ Pepper – 2.5 tsp
□ Chipotle peppers in adobo – 1 count
□ Everything seasoning – 1 count
□ Garlic Powder – 0.5 tsp
□ Turmeric – 0.5 tsp
□ Dried chives – 2 tsp
□ Dried parsley – 2 tsp