Weekly Vegan Meal Plan Shopping List 1

VEGGIES DON'T BITE
49Ingredients
Seconds

Ingredients

US|METRIC
  • 3 avocados
  • 2 tablespoons fresh lemon juice
  • 1/4 cup red potato (cooked, about ½ of a small potato, a russet potato will work too)
  • 2 cups cabbage
  • 2 cups spinach
  • 2 cups shredded lettuce
  • 12 cups baby kale (mix of, baby arugula, mizuna and radicchio, I used the Earthbound Farm Kale Italia mix or you can buy each separately in a 2:2:1:1 ratio with kale and arugula being the 2, if you can't find them all just use what you find)
  • 8 portobello mushrooms
  • 5 3/4 cups veggies (mix of your favorite, to roast and mix with pasta and to be used in the rolled taco bean filling)
  • 3 spring onions (need 2 cups chopped)
  • 1 sweet onion (small)
  • 1 green bell pepper (small)
  • 1 red bell pepper (small)
  • 2 cherry (bomb peppers, or other spicy peppers of choice, optional for spicy portobello steak sandwiches)
  • 5 garlic cloves (medium)
  • 1 tablespoon parsley
  • corn (optional topping for burritos)
  • cilantro (optional topping for burritos)
  • tomatoes (fresh or sundried, optional to top pasta)
  • 4 1/4 cups black beans (about 3 cans)
  • 1 can cannellini beans (optional to top pasta)
  • 1 3/4 cups salsa (jarred, plus optional extra to top burgers and/or rolled tacos)
  • 3 cups cooked brown rice (about 1 cup dry or can buy ready frozen to make it easy)
  • 5 cups faro (cooked, about 2-2½ cups uncooked, pearled takes less time to cook but has less nutrients)
  • 16 ounces pasta (your favorite)
  • 8 tortillas (12 inch)
  • 28 inches corn tortillas (or 15 twelve inch tortillas of choice)
  • 4 burger buns
  • 4 hot dog (or sub sandwich buns, for the portobello recipe, get 6 if you want to make the extra 2)
  • 1 cup cashews
  • 1 cup walnuts
  • 1 cup pine nuts (or sub walnuts if preferred)
  • 1 1/2 cups broth (veggie, plus extra to sauté, 2 recipes and roast, or cook with your favorite oil)
  • 2 tablespoons cornmeal (or brown rice flour, either works, see burger recipe for difference)
  • 2 tablespoons brown rice flour
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1/2 teaspoon salt (plus extra to taste, I use pink salt)
  • ground black pepper (to taste)
  • 1 1/2 cups cashew milk (Silk)
  • 6 slices non dairy cheese (optional for portobello sandwiches)
  • 1/4 cup maple syrup
  • 1/4 cup miso (chickpea, or can use white)
  • 1/2 cup balsamic vinegar
  • 1/4 cup hemp seeds
  • 1/4 cup almond meal
  • 1 1/2 teaspoons nutritional yeast
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
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