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Vegan Weekly Meal Plan with a picture of Spicy Stew, taco filling, and a shopping list

SHOPPING LIST

Please keep in mind that the shopping list doesn’t include spices, oil, or pantry/refrigerator staples. Please check over the ingredients in the recipes and add what you need to the shopping list. 
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Course: Entree, Main Course
Cuisine: American, Vegan
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 2130kcal
Author: Linda & Alex

Ingredients

Produce

  • 1 cauliflower
  • 2 to matoes
  • 2 cups cherry tomatoes
  • Small head of romaine lettuce
  • 2 large cucumbers
  • 4 white onions
  • 3 red onion
  • 1 avocado
  • 3 cups fingerling potatoes
  • 5 jalapeno peppers if you don’t like spicy food, you may want to limit this ingredient
  • 3 heads of garlic
  • 1 bunch cilantro you will use this for several meals so buy a super fresh bunch and store it in the refrigerator
  • 3 limes
  • 4 lemons
  • 1 tablespoon fresh tarragon
  • ½ cup fresh basil
  • ½ cup fresh parsley

Refrigerated/Frozen

  • 1 bag of frozen peas
  • 1 small cup of vegan PLAIN unsweetened yogurt not coconut

Dry Goods

  • 1 cup sunflower seeds
  • 30 ounce black beans
  • 15 ounce dark red kidney beans
  • 15 ounce light red kidney beans
  • 45 ounce chickpeas
  • 2 26 oz cans crushed tomatoes
  • 32 ounce vegetable broth
  • Finely ground yellow cornmeal
  • Basmati rice
  • 16 ounce package of spaghetti
  • Harissa small jar
  • 6 medium tortillas
US Customary - Metric

Notes

The Nutrition Facts are an estimate only and are calculated for the ingredients on the shopping list for the entire meal plan.

Nutrition

Calories: 2130kcal | Carbohydrates: 362g | Protein: 97g | Fat: 40g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 1571mg | Potassium: 4687mg | Fiber: 80g | Sugar: 43g | Vitamin A: 2225IU | Vitamin C: 186.9mg | Calcium: 540mg | Iron: 27mg
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