Easy Mid-Week Suppers for the Whole Family

Minimal Waste Shopping List

A note on shopping: you’ll find the cupboard staples are the same across almost all of our recipes. We’re passionate about making cooking easy and never want you to buy ingredients that you’ll only use once.

Most of the recipes can be relatively flexible, so if you don’t like an ingredient or don’t want to buy something, feel free to swap it for something similar, e.g. strawberries for raspberries or asparagus for Tenderstem broccoli.

Don’t forget that the meal plan is designed to make a plant-based diet fun and easy, so don’t stress about sticking to it 100% of the time.

Fresh (16)
4 small white onions 
1 red onion
1 small carrot
6 stalks celery
12 cloves garlic
3 courgettes
20 tenderstem broccoli tips
250g fresh spinach (8.5 oz, 8 cups)
3 lemons
1 aubergine
200g cherry tomatoes (1 cup, 8 oz)
1 red/yellow pepper
200g / 8 oz baby leaf spinach 
250g chestnut mushrooms (2½ cups, 8.8 oz)
Small bunch chives
Small bunch fresh basil 
Frozen (1)
450g frozen peas ( 11.5 oz / 2⅓  cups)
Fridge (3)
200ml almond or oat milk ( 6.8 oz / 1 cup of)
300g silken tofu (1 cup, 10 oz)
100g basil pesto (3.5 oz)
Tins (1)
2 x 400g / 14 oz tins chopped tomatoes 
Herbs & Spices (5)
3 vegetable stock cubes
1 bay leaf 
½ teaspoon of oregano
Salt and pepper
sprinkle red chili flakes, optional
Jars & Bottles (3)
Olive oil
1 tablespoon + 1 teaspoon brown miso paste 
1 teaspoon tahini 
Dry Goods  (6)
1 cup lentils
8 tablespoons of nutritional yeast 
600g dried pasta (20.8 oz) 
300g orzo pasta (2 cups, 10 oz) 
15g dried porchini mushrooms (½ cup, 0.6 oz)
400g risotto rice (2 cups, 14 oz)
Nuts & Seeds (2)
120g cashews (4 oz / 12 tablespoons) 
60g sunflower seeds ( 4 tablespoon)