Monday: Vegan Pad Thai
Tuesday: Pasta & Roasted Garlic Bread
Wednesday: Thai Curry & Naan
Thursday: Sweet Corn & Black Bean Tacos (I left out the cheese, but if you want it, add feta cheese to the list–I also added salsa verde to the list since we love adding it on these)
Friday: Quinoa Vegetable Soup (the seasonal vegetables chosen are zucchini and yellow squash)
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:
- 6 carrots
- 2 heads broccoli
- 2 red bell peppers
- 1 yellow bell pepper
- 3 heads of garlic (heads, not cloves)
- 2 inches ginger
- 4 green onions
- 1 bunch cilantro
- 4 limes
- 1 lemon
- 3 yellow onions
- cauliflower (1 cup)
- 2 roma tomatoes
- 1 bunch kale
- 2 ears of corn (or frozen if you can’t find fresh)
- bunch of red radishes
- 1 jalapeno
- 1 avocado
- 2 stalks celery
- 1 zucchini
- 1 yellow squash
- 2 bay leaves
Pantry:
- peanuts
- olive oil
- cornstarch
- white/brown rice
- rice noodles (16 oz)
- soy sauce
- pure maple syrup
- rice vinegar
- Sriracha sauce
- pasta
- favorite jar of pasta sauce
- instant yeast
- white flour
- cane sugar
- baking powder
- curry paste (it calls for red, but I prefer yellow)
- 1 can full-fat coconut milk (15 oz.)
- salsa verde
- 2 cans black beans (15 oz.)
- 1 can great northern beans or chickpeas (15 oz.)
- 1 large can diced tomatoes (28 oz.)
- 10 corn tortillas
- quinoa
- vegetable broth (4 cups, 32 oz.)
Spices:
- sea salt
- black pepper
- dried basil or oregano
- cumin
- thyme
- red pepper flakes
Refrigerated:
- 1 block extra firm tofu
- small container of dairy-free yogurt
- vegan butter (optional, for naan)
- vegan parmesan cheese
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 & Meal Plan #2 for more ideas!
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