Week - 4 Grocery List
Everything you need for all 5 dinners — organized to make shopping easy.
🥬 PRODUCE
4 small yellow onions
☐ 1 large red onion
☐ 13 cloves garlic
☐ 2 medium carrots
☐ 2 celery stalks
☐ 1 red bell pepper
☐ 1 yellow bell pepper
☐ 1 green bell pepper
☐ 1½ lbs (680 g) Yukon Gold potatoes
☐ 4 medium russet potatoes
☐ 5 cups baby spinach
☐ 1 avocado
☐ 2 limes
☐ 1 lemon
☐ 1 small piece fresh ginger
☐ 3 green onions
☐ Fresh basil or parsley
☐ Fresh cilantro
🥫 PANTRY
12 oz (340 g) penne or rigatoni
☐ 8 oz (225 g) rice noodles
☐ 2 cups cooked brown or green lentils
☐ 2 cans (398 mL / 14 oz each) white beans
☐ 1 can (540 mL / 19 oz) black beans
☐ 1 cup crushed tomatoes
☐ ½ cup sun-dried tomatoes
☐ ¼ cup ketchup
☐ 2 tbsp tomato paste
☐ ½ cup raw cashews
☐ 6 cups vegetable broth
☐ ¼ cup + 2 tbsp nutritional yeast
☐ 1 cup sweet chili sauce
☐ Low-sodium soy sauce or tamari — about ¼ cup
☐ 2 tbsp cornstarch
☐ Maple syrup — 2 tbsp
☐ Rice vinegar — 1 tbsp
☐ Sesame oil — about 2 tbsp
☐ Olive oil — about ½ cup
☐ 2 tbsp sesame seeds
☐ 4 burger buns
☐ 8 small flour or corn tortillas
🧊 REFRIGERATED
☐ 1 block (400 g) extra-firm tofu
☐ Unsweetened plant milk — 2 cups
☐ Vegan sour cream — ½ cup
🌿 HERBS & SEASONINGS
☐ Italian seasoning
Italian seasoning
☐ Dried thyme
☐ Dried oregano
☐ Chili powder
☐ Ground cumin
☐ Smoked paprika
☐ Garlic powder
☐ Red pepper flakes, optional
☐ Salt
☐ Black pepper