Week 3! You’re halfway done! That’s crazy. This month is flying by. It’s almost like 2019 is trying to do as much as it can before the federal government gets its sh*t together and reopens. Like a teenager when their parents go away for the weekend: “make every second count!” That’s what 2019 is like.

Anyway.

I hope Veganuary is going swimmingly. In case you need help this week, I’ve got another great menu for you!

Monday- Vegan Thai Coconut Soup by Choosing chia

Tuesday- Creamy Mushroom Lasagna by One Part Plant (this is one of my very favorite winter recipes)

Wednesday- Mediterranean Buddha Bowl with Hummus and Romesco Sauce

Thursday- Broccoli, Kale, and Brown Rice Casserole by Vegan Chickpea

Friday- Go out to eat or nosh on those leftovers!

Saturday- Chili Mac & Cheese

Sunday- Instant Pot Wild Rice Soup

This is gonna be a tasty week! Check back for recipes without links as those will be uploaded shortly! Below is your shopping list!

Dried goods:

Rice noodles

10 oz lasagna noodles

16 oz whole wheat shell noodles

Quinoa

4 cup raw cashews

1 cup raw almonds

Brown rice (1.5 cups uncooked)

½ cup walnuts

1 cup Wild Rice

Canned goods:

Thai Red Curry Paste, Vegan

2 boxes Vegetable Broth

1 15oz can coconut milk

32 oz Marinara Sauce

1 jar kalamata olives

2 15oz cans black beans

2 15oz cans kidney beans

2 15oz cans diced tomatoes

1 4oz can diced green chilies

Spices and Condiments:

Curry Powder

Turmerice

Soy Sauce

Dried Thyme

Nutritional Yeast

Onion powder

Garlic powder

Cayenne pepper

Paprika

Chili Powder

Cumin

Smoked Paprika

Poultry seasoning

Produce:

3 yellow onions

1 red onion

18 garlic cloves

1 inch ginger

Cilantro

24 oz mushrooms

Spinach

1 red bell peppers

1 bunch basil

1 bunch mint

1 english cucumber

5 carrots

1 celery bunch

1 box cherry tomatoes

Hummus

2 avocados

5 cups chopped broccoli

3 handfuls baby kale

1 jalapeno pepper

1 bunch green onions

1 block extra-firm tofu

1 lemon