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Pot with plants design.

Week #1 Shopping List

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 chiles 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 low sodium 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

Instructions