logo

Favoreats

Favoreats LLC

GET — On the App Store

View

Weekly Vegan Meal Plan Shopping List 1

Sophia DeSantis
  • 40 minutes
  • Serves 4

INGREDIENTS

3

avocados

2 tbsp

fresh lemon juice

1/4 cup

cooked red potato (about 1/2 of a small potato, a russet potato will work too)

2 cups

cabbage

2 cups

spinach

2 cups

shredded lettuce

12 cups

mix of baby kale (baby arugula, mizuna and radicchio (I used the Earthbound Farm Kale Italia mix or you can buy each separately in a 2:2:1:1 ratio with kale and arugula being the 2, if you can't find them all just use what you find))

8

portobello mushrooms

5 3/4 cups

mix of your favorite veggies (to roast and mix with pasta and to be used in the rolled taco bean filling)

3

spring onions (need 2 cups chopped)

1

small sweet onion

1

small green bell pepper

1

small red bell pepper

2

cherry bomb peppers (or other spicy peppers of choice, optional for spicy portobello steak sandwiches)

5

medium garlic cloves

1 tbsp

parsley

Corn (optional topping for burritos)

Cilantro (optional topping for burritos)

Tomatoes (fresh or sundried (optional to top pasta))

4 1/4 cups

black beans (about 3 cans)

1 can

cannellini or garbanzo beans (optional to top pasta)

1 3/4 cups

jarred salsa (plus optional extra to top burgers and/or rolled tacos)

3 cups

cooked brown rice (about 1 cup dry or can buy ready frozen to make it easy)

5 cups

cooked faro (about 2-2 1/2 cups uncooked, pearled takes less time to cook but has less nutrients)

16 oz

your favorite pasta

8

to rtillas (12 inch)

20

eight inch corn tortillas or 15 twelve inch tortillas of choice

4

burger buns

4

hot dog or sub sandwich buns (for the portobello recipe, get 6 if you want to make the extra 2)

1 cup

cashews

1 cup

walnuts

1 cup

pine nuts (or sub walnuts if preferred)

1 1/2 cups

veggie broth plus extra to sauté (2 recipes and roast (or cook with your favorite oil))

2 tbsp

cornmeal or brown rice flour (either works, see burger recipe for difference)

2 tbsp

brown rice flour

1 tbsp

cumin

1 tbsp

garlic powder

1/2 tsp

salt plus extra to taste (I use pink salt)

ground black pepper

1 1/2 cups

Silk Cashew Milk

4

slices non dairy cheese (optional for portobello sandwiches)

1/4 cup

plus 2 teaspoons maple syrup

1/4 cup

chickpea miso (or can use white)

1/2 cup

plus 4 teaspoons balsamic vinegar

1/4 cup

hemp seeds

1/4 cup

almond meal

1 1/2 tsp

nutritional yeast

1/4 tsp

garlic powder

1/2 tsp

salt