Grocery list

 

Produce

Garlic - 2 bulbs

Onions - 5 medium

Ginger - 1 thumb size pieces

Celery - 1 head

Carrots - 3 small or 2 medium

Button mushrooms - 6lbs

Portobello mushroom - 2 pieces

Shiitake mushrooms - 10 pieces

Red cabbage - ½ head

Yellow potatoes - 10 medium

Grape tomatoes - 1 pint

Green onions - 1 bunch

Asparagus - 1 bunch

Zucchini - 2 small or 1 large

Kale - 1 bunch

Baby Bok choy - 4 pieces

Red pepper - 2

Broccoli - 1 small head

Lemon - 1-2 (2 if you want lemon on the caesar)

Orange - 1

Parsley - 1 bunch

Rosemary - 1 sprig

Fresh thyme - 2 sprigs

Dry/Canned Goods

Oil - 1 ¼ cup

Coconut milk - 1 (400ml) can

Dehydrated mushrooms - 8 oz bag

Non-dairy milk - 2 ½ cups (600ml)

Vegan Butter - 12 tbsp

Pappardelle pasta - 300g

Green lentils - 1 - 450g bag

Arborio rice - 1 - 450g bag

Wild Rice - 1 - 200g bag

Tofu medium-firm - 1 - 350g package

Nutritional yeast - ½ cup (125ml)

Nori sheets - 2 sheets

tamari/ soy sauce - ¼ cup (60ml)

Miso - 4 tbsp

Ground flax seed - 5 tbsp

Balsamic vinegar - 2 tbsp

Rice vinegar - 2 tbsp

Bread for croutons - ¼ of a loaf

White wine (optional) - 1 ½ cup


 

Frozen

Frozen carrots, corn, peas & green bean medley - 2 cups

MIscellaneous

Vegetable stock - = 16 ½ cups (approx 4L)

Panko bread crumbs (gluten-free option if needed) - 1 cup

Caesar dressing as needed

Romaine lettuce - 1 head (if needed)

Bacon Tempeh-one package (omit if you want gluten-free)

Dried Herbs/Spices & oils

Dried oregano

Dried thyme

Bay leaves

Smoked paprika

Garlic powder

Onion powder

Ground sage

Poultry seasoning

Chili flakes

Star anise

Choice of flour or cornstarch (spelt, all-purpose, whole wheat) - 1 cup