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The below shopping list includes all ingredients for making Week 1’s meals except for the freezer meal. Ideally you will be able to shop your own freezer and not need to purchase anything.
I have made notations next to each ingredient to indicate which recipe it is needed for. The numbers correspond with the numbers on the recipe list and some ingredients have several numbers, meaning the ingredient is in multiple recipes. This will allow you to pick and choose which recipes you’d like to make and cross off any ingredients you do not need.
To print, click the “Print Grocery List” button then check off each ingredient you already have in your pantry. Then shop for the ingredients remaining!
What You’ll Need
Recipes
- Sunday: Slow Cooker Lentil Soup
- Monday: Jackfruit Enchiladas
- Tuesday: Mongolian Beef Noodles
- Wednesday: Lasagna Soup
- Thursday: Leftovers
- Friday: Freezer meal
- Saturday: Tofu Fried Rice
Ingredients
Produce
- 4 large onions - 1, 2, 7
- 17 cloves garlic - 1, 2, 3, 7
- 1 large sweet potato - 1
- 2 medium carrots - 1
- 1 celery stalk - 1
- 1 cup kale or spinach - 1
- 1 lime - 2
- 1 cup cilantro - 2
- 1 tablespoon ginger - 3
- green onions - 3
- 8 ounces cremini mushrooms - 4
Frozen
- 3 cups frozen corn - 2
- 3 cups frozen vegetable medley - 7
Refrigerated
- 2 (12 ounce) IPA beers - 2
- 2 cups Follow Your Heart Mozzarella Shreds - 2
- Kite Hill Dairy Free Sour Cream - 2
- Kite Hill Dairy Free Ricotta - 4
- 1 (14 ounce) package vegan meatless crumbles - 3
- 1 block extra firm tofu - 7
- 1 tablespoon miso paste - 4
Shelf Stable
- 8 ounces lasagna sheets - 4
- 10 ounces fettuccine noodles or udon noodles - 3
- 1 cup dried green lentils - 1
- 2 cups dried red lentils - 1
- 2 (4 ounce) cans diced green chilies - 2
- 4 cups salsa verde - 2
- 24 corn tortillas - 2
- 1/2 cup chipotle peppers in adobo sauce with tomato - 2
- 1 (28 ounce) can crushed tomatoes - 4
- 1 (6 ounce) can tomato paste - 4
- 3 cups cooked rice - 7
- 4 (14 ounce) cans young green jackfruit - 2
Pantry Staples
- 13 1/2 cups vegetable broth - 1, 3, 4
- 5 tablespoons neutral oil - 1, 2, 3, 7
- 2 teaspoons toasted sesame oil - 7
- 3/4 cup low-sodium soy sauce - 3, 7
- 1/3 cup brown sugar - 3, 7
- 4 tablespoons hoisin sauce - 3
- 2 tablespoon maple syrup - 2
- 1 tablespoon vegan Worcestershire sauce - 4
Spices
- 2 bay leaves - 1
- 5 teaspoons herbs de Provence - 1
- 4 teaspoons chili powder - 2
- 4 teaspoons paprika - 2
- 1 1/4 teaspoon garlic powder - 4, 7
- 1 teaspoon dried basil - 4
- 1 teaspoon onion powder - 4
- 1 teaspoon dried oregano - 4
- 3/4 teaspoon red pepper flakes - 4, 7
- 1/4 teaspoon ground turmeric - 7
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