This Week’s Grocery List -Week 2
Everything you need for all 5 dinners — organized to make shopping easy.
🥬 PRODUCE
☐ 4 red bell peppers
☐ 3 yellow onions
☐ 1 small red onion
☐ 1 head garlic
☐ 1 small piece fresh ginger
☐ 2 cups baby spinach
☐ 4 cups broccoli florets
☐ 1 avocado
☐ 1 small head lettuce
☐ 1 medium tomato
☐ 2 carrots
☐ 2 celery stalks
☐ 2 lbs (900 g) Yukon Gold or russet potatoes
☐ 2 limes
☐ 4 green onions
☐ 1 bunch fresh cilantro
☐ Fresh basil or parsley, optional
🥫 PANTRY
☐ 12 oz (340 g) penne or rigatoni
☐ Rice — enough for 5 cups cooked
☐ 3 cans (540 mL each) black beans
☐ 1 can (540 mL) chickpeas
☐ 2 cups cooked brown or green lentils
☐ 1 cup corn, fresh or frozen
☐ 4 large flour tortillas
☐ 4 individual vegan flatbreads
☐ Vegetable broth — 1½ cups
☐ Nutritional yeast — about ½ cup
☐ Tomato paste — 2 tbsp
☐ Cornstarch — 3 tbsp
☐ Low-sodium soy sauce or tamari — about ½ cup
☐ Maple syrup — 3 tbsp
☐ Rice vinegar — 2 tbsp
☐ BBQ sauce — about 1¼ cups
☐ Salsa — ½ cup
🧊 REFRIGERATED
☐ 1 block (454 g / 16 oz) extra-firm tofu
☐ 1 carton unsweetened plant-based milk
☐ 1½ cups shredded vegan mozzarella
☐ Vegan butter, optional
🌿 HERBS & SEASONINGS
☐ Smoked paprika
☐ Italian seasoning
☐ Ground cumin
☐ Chili powder
☐ Garlic powder
☐ Dried thyme
☐ Sesame oil
☐ Olive oil
☐ Salt
☐ Black pepper
☐ Sesame seeds, optional
☐ Red pepper flakes or Sriracha, optional