Vegan Dinner Plans 2026: Week 45

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PRODUCE
□ Avocado – 1 large
□ Lettuce – 1 shredded
□ Pico de Gallo – 1 count
□ Lime Wedges – 1 count
□ Sweet peppers – 5 small
□ Shredded cabbage – 1 count
□ Cilantro – 1 count
□ Yellow onion – 1.5 count
□ Garlic – 9 cloves
□ Cauliflower rice – 16 ounces
□ Fresh parsley – 1 bunch
□ Red bell peppers – 3 each
□ Fresh basil – 1 count
□ Broccolini – 1 head
□ Serrano Pepper – 1 each
□ Green Onion – 1 count

FRIDGE/FREEZER
□ Vegan Ranch – 1 count
□ Spicy mayo – 1 count
□ Vegan beef crumbles – 12 ounces
□ Non-dairy cream – 0.5 cups
□ Vegan cream cheese – 8 ounces
□ Vegan sausage (Beyond Meat Italian sausage) – 8 ounces
□ Vegan feta – 3 ounces
□ Super Firm Tofu – 16 ounces

PANTRY
□ Mexican Rice – 1 cups
□ Black Beans – 1 15-ounce can
□ Tortillas – 4 large
□ Oil – 1 count
□ Hot Sauce – 1 count
□ Low sodium soy sauce – 3 tbsp
□ Maple syrup – 2 tbsp
□ Sesame oil – 2 tbsp
□ Soy curls – 4 ounces
□ Corn starch – 3 tbsp
□ Avocado oil – 1 count
□ Corn tortilla – 8 count
□ All-purpose flour – 2 tbsp
□ Tomato sauce – 15 ounces
□ Broth – 2 cups
□ Bread – 1 count
□ Sun-dried tomatoes – 0.25 cups
□ Quinoa – 1 cup
□ Broth (vegan chicken broth) – 1.5 cups
□ Crushed tomatoes – 1 cup
□ Agave – 0.333 cups
□ Soy Sauce – 0.25 cups
□ Apple Cider Vinegar – 2 tbsp
□ Sesame Seeds – 1 count
□ Rice

SPICES & SEASONINGS
□ Taco Seasoning – 2 tbsp
□ Sriracha – 1 tbsp
□ Ginger powder – 0.25 tsp
□ Onion powder – 0.5 tsp
□ Pepper – 1 tsp
□ Dried oregano – 2 tsp
□ Dried parsley – 1 tsp
□ Dried basil – 1 tsp
□ Italian seasoning – 1 tbsp
□ Red pepper flakes – 1 count