THE GROCERY LIST (the must-haves!) 4 medium tomatoes carrots vegan vegetable broth lacinato kale 2 cans white beans 1 can black beans burger buns quinoa sweet potatoes miso tahini raw sunflower seeds cashews hummus blood oranges arugula scallions cilantro large cauliflower head Brussels Sprouts 6 avocados cucumber parsley mint 2 lemons garlic rice noodles red pepper cooking wine ginger 2 small bok choy 1 cup shiitake mushrooms 2 cups vegan dark chocolate chips almond butter (or use tahini if you prefer)
PANTRY ESSENTIALS (things we assume you have, but if not, stock up!)
olive oil salt and pepper dried thyme dried oregano hot sauce of choice bread coconut oil vegan sugar soy sauce sesame oil agave nectar
OPTIONAL FLAVOR ENHANCERS (Things that would be nice to add to the recipes we chose, but not essential) Lettuce, tomato, red onion for topping burgers turmeric smoked paprika hemp seeds Berbere spice blend chia seeds cacao nibs flax seeds or puffed quinoa
Roast extra sweet potatoes so you can use them later in the week. You're also going to want to make a double batch of this sauce so you can use it to top the avocado boats below!
Feedfeed Tip You can buy riced cauliflower at most grocery stories, but for a money-saving alternative make your own at home by grating cauliflower florets on a standard box grater.
Sometimes dinner comes in the form of toast because you don't have time for much else. Feel free to use store-bought hummus here, or if you're feeling ambitious follow our recipe for a homemade version. Serve this with leftover soup for a complete meal.
Make a double batch of quinoa when prepping these super easy avocado boats so you can use it tomorrow in black bean burgers! Use leftover tahini sauce from the roasted vegetable bowls above to finish these beautiful boats.
Feedfeed Tip
Ever segmented citrus before? Check out our how-to video!
A stir fry is a weeknight essential because it comes together in minutes. A quick chop of veggies, and a quick sauté with sauce is about the most work you'll have to do for this dish.
Feedfeed Tip Rice noodles cook quickly and are used here, but if you have another favorite noodle (or one already in your pantry) like soba or udon, feel free to use that.
These flavorful plant-based burgers will come together quickly thanks to pre-cooked quinoa, sweet potatoes and canned black beans.
Feedfeed Tip It's never a bad idea to have homemade veggie burgers on hand! Make a double batch of these, and reserve half for the freezer. Cook per the recipe instructions, then let cool completely. Store between sheets on parchment in a freezer safe container. When ready to eat, just reheat until warmed through.
Because everyone needs chocolate every once in a while! We love the idea of using almond butter, but since you already have tahini on hand from a few dinners this week, feel free to use that instead.These are full of goodies like flax seeds, chia seeds, hemp hearts and cacao nibs, but if you don't have them on hand you can feel free to skip or add your favorite superfood of choice.
