Monday: Creamy Asparagus & Mushroom Pasta (Vegan)
Tuesday: Sweet Potato Black Bean Enchiladas (I do half the amount of cheese & greek yogurt instead of sour cream, so that’s what is included on the grocery list)
Wednesday: Vegan Butter Chicken & Garlic Naan (I add a head of Broccoli to the Butter “Chicken” recipe, so I added that to the grocery list) (Vegan)
Thursday: Tuscan White Bean Kale Soup (Vegan)
Friday: Black Bean Burgers & Sweet Potato Fries (Vegan)
This plan and grocery list includes 5 dinners. We typically eat out one dinner a week, and for lunch we do leftovers of the dinner the night before. We have leftovers for one dinner a week as well. For breakfast we typically do either oatmeal, fruit and avocado toast, or smoothies. Breakfast ingredients are not included in the grocery list. We also love adding side salads when we can, so feel free to add your favorite salad ingredients to your grocery list as well.
Note: Most recipes serve 4 (as to serve 2 and have leftovers for lunch the next day. Adjust measurements as needed).
Grocery List
Produce:
- 4 oz. Mushrooms (we prefer Baby Bella)
- 1 bunch asparagus
- 4 lemons
- 4 limes
- 4 medium size sweet potatoes
- 1 jalapeño
- 2-3 heads of garlic (16 cloves)
- 2 red onions
- 1 yellow onion
- 1 bunch of cilantro
- 1 bunch of green onions
- rosemary
- thyme
- fresh ginger (1 Tablespoon)
- 1 head broccoli
- celery (3 stalks)
- 1 bunch lacinato (dinosaur) kale
- 1 large bunch curly kale
- 2 large tomatoes
- 2 avocados
Pantry:
- cashews (1 & 1/3 cups)
- 1 pound any short pasta (we prefer shells)
- 3 cans black beans
- 2 cans diced green chilis (4 oz each)
- salsa verde (2 cups)
- 10 corn (or half corn/half flour tortillas)
- tomato paste
- 1 can coconut milk
- white or brown rice (2 cups)
- 2 cans cannellini beans
- low sodium vegetable broth (4 cups)
- favorite fresh bread (I love sourdough)
- slider buns
- ground flaxseed
- unbleached all-purpose flour (2 cups)
- cane sugar (1 teaspoon)
- active yeast (1 teaspoon)
- extra virgin olive oil/avocado oil
- black pepper
- sea salt
- cumin
- chili powder
- cayenne pepper
- cornstarch
- baking powder
- garam masala
- curry powder
- ground coriander
- chili flakes
- garlic powder
Refrigerated:
- Monterey jack cheese (1 cup)
- feta cheese (1/4 cup)
- 1 small container plain greek yogurt/vegan yogurt (use half for Enchiladas and half for Naan Dough)
- 2 blocks extra firm tofu (16 oz each)
- organic silken tofu (optional for tuscan soup-I left it out)
- butter or vegan butter (or sub olive oil)
- vegan parmesan or nutritional yeast
I hope this is helpful, I know meal planning can be time consuming so I am here to help. Let me know in the comments if you try it out!
Also, if you haven’t yet check out my Meal Plan #1 for another weeks worth of ideas!
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