For those who eat plant-based meals…
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Anonymous
| What foods are on your shopping list? |
Anonymous
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Off to the top of my head, most relevant to plant-based lunches and dinners...
Fresh produce Extra firm tofu Frozen edamame Black beans and refried beans Lentils Rice Pasta Veggie pepperoni Couscous Pita Hummus Beyond or Impossible ground "beef" Beyond sausages Impossible chicken nuggets Chickpeas Quinoa Almonds, pecans, pistachios, cashews |
Anonymous
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Beans (the dried kind in the bags, so much better than canned). Red ones for veggie chili, navy beans for vegetarian baked beans (they are delicious home made, and nothing like the gross syrupy ones in cans), lentils.
Tofu to drain and season and bake for Buddha bowls. There is an awesome NYT recipe for this kind of thing: https://cooking.nytimes.com/recipes/1024956-sweet-chile-grain-bowl-with-tofu?unlocked_article_code=1.d00.u_Bp.lInem-SRV5Ph&smid=share-url Eggs. For omelets, scrambles, deviled eggs, and egg salad. Also for baking. I rely pretty heavily on eggs. Canned tomatoes. For making pasta sauce. For adding to beans and veggies for chili. I also like just eating canned stewed tomatoes. Starches: Rice/potatoes/pasta Cheese. Fresh veggies I always have on hand: onions, garlic, green pepper, tomatoes, celery, carrots, salad greens. Additional veggies for whatever I want to make, or is in season. Fresh fruit: I always have apples/oranges or tangerines/bananas in a fruit bowl. And often have berries and/or melon in the fridge. Frozen veggies. Frozen fruit. Nuts and seeds. Pecans and/or walnuts for snacking. Chia seeds for chia pudding made with chia, almond milk, and frozen blueberries for breakfasts. Cream of Wheat or hot rice cereal. I like this with honey or brown sugar, but I also like it savory with salt, pepper, butter and cheese topped with scallions. |
Anonymous
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Thanks for this. Have a recent family member I need to shop for.
Hummus Trader Joe’s dill vegan dressing |
Anonymous
| Lots of fruits, veg, nuts, seeds, EVOO, grains, popcorn, oils, various other condiments. |
Anonymous
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Bread or tortilla wraps
Fruit Bananas in particular Avocados Vegetables Tofu Nuts Peanut butter Oats Vegetable stock concentrate like Better than Bouillon Canned tomatoes Tomato sauce Pasta Rice Coconut milk Beans Vegan spreadable butter like Earth Balance Milk alternative Salsa Tortilla chips Hummus |
Anonymous
| I eat lots of different vegetables. Some raw, some cooked, and usually salad as a main meal 2-3 times a week. I love the tofu that is sealed in plastic, not the one in a box with water. It’s so easy to cook in different ways and I’ve been cooking tofu for 25+ years. Lots of eggs. Cottage cheese. Rice, quinoa, low carb tortillas, canned beans (chickpeas, kidney and pinto). |
Anonymous
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This was my grocery list this week:
Produce Onion Carrots Iceberg lettuce Tomatoes Roma tomatoes Garlic Lime Scallions Dill Parsley Arugula Romaine Bananas Strawberries Oranges Pantry Low sodium soy sauce Dijon mustard Broth 2 cans chick peas 3 c walnuts 1 pound brown lentils Long grain white rice Tortilla chips Peanut butter Frozen/Dairy Beyond burgers Sliced cheese Tofu Queso fresco Vegan sour cream Almond milk My husband and I eat vegetarian but primarily vegan and our child is vegetarian. Our meals this week included: Lentil walnut sloppy Joes Burrito bowls Veggie burgers with fries and roasted carrots This amazing recipe: https://www.bonappetit.com/recipe/roasted-carrots-and-chickpeas-with-herby-cashew-cream |
Anonymous
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Always in my pantry: variety of dried and canned beans, diced and crushed tomatoes, oats, wheat flour, corn meal, raisins, nuts.
Sourdough bread is often oil and dairy free, or I make it. Corn tortillas are usually oil/dairy free or I make them. Soy yogurt and soy milk, fruit, veggie assortment, good assortment of spices, nutritional yeast, ketchup, mustards. Hummus, guac. Either homemade or store bought veggie broth. I make bean burgers and freeze them, or buy a good oil/dairy free to have for a quick meal. Eggs and cheeses are not plant based 
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Anonymous
| Depends on what’s on my list to mKe that week. Usually I have spinach, peppers, onions, tomatoes, different canned beans (cooking from dry takes too long and isn’t worth it except for lentils), tortillas, nuts, bananas and other seasonal fruit, pasta, and rice on hand. Also a couple of lemons. |
Anonymous
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Regular shopping list:
- avocados - beans - lentils - a large variety of frozen and fresh vegetables - whole wheat/flax pita bread - hummus - cashews - crunchy peanut butter (no sugar added, no palm oil added--just peanuts and salt) - eggs - riced cauliflower - sharp cheeses - apples - tomato paste |
Anonymous
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I used to be snobby about buying salad dressing and would make my own but have started buying and I just eat so much more veg this way.
A standard lunch for me is kale or argula with chopped tomatos, handful of leftover cooked farro or orzo, chopped walnuts, and a fried egg thrown together with some creamy Cesar dressing and a splash of sriracha, or Mexican green goddess dressing. I find sauces are really key, whether you make your own or buy it. We like lentils with the TJ enchilada sauce for instance. |
Anonymous
| What purely vegetable dishes does everyone like to make? I make ratatouille but those aren't always in season. Vegetable soup is another favorite. |
Anonymous
Vegetable soup, lentil soup, bean bowls, or a big salad with lots of roasted veggies and greens. But usually I want grains and or dairy or I am immediately hungry an hour later. |