Summer Staples Plan

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 (19)
2 cloves garlic

40g / 1.4 oz coriander

30g / 1 oz parsley 

200g / 7 oz runner beans 

3 bananas

2½cm / 1″ piece ginger

4 lemons

1 apple

200g / 7oz spinach 

handful mixed berries

2 peppers

½ cucumber 

1 white cabbage

2 carrots

1 red onion 

150g / 5.3 oz kale 

2 red chillies 

100g / 7 oz cherry tomatoes

200g / 7 oz fresh pineapple

Fridge (3)
650ml / 22 fl oz oat milk 

200g / 7 fl oz dairy free yoghurt

200g / 7 oz medium-firm tofu

Freezer (3)
ice

200g / 3.5 oz frozen cherries

200g / 7 oz frozen edamame beans 

Tins (4)
1 x 400g / 15 oz tin cannellini beans 

2 x 200g / 7 oz sweetcorn

1 x 400g / 15 oz tin mixed beans 

1 x 400g / 15 oz tin black beans 

Dried Fruit, Nuts and Seeds (4)
130g / 4.6 oz sunflower seeds

5 tablespoons hemp seeds

50g / 1.8 oz cashews

2 tablespoons black sesame seeds 

Dried Goods (6)
flaky sea salt 

2 tablespoons cacao nibs 

1 tablespoon cacao powder

125g / 4.4 oz wholemeal fusilli 

2 tablespoons nutritional yeast

4 pitas

Dried Herbs and Spices (4)
3 teaspoons paprika 

ground cumin 

chilli flakes 

2 teaspoons turmeric 

Jars and Bottles (12)
9½ tablespoons olive oil

3 tablespoons sesame oil 

250g / 8.8 oz roasted red peppers

5 tablespoons cashew butter

5 teaspoon maple syrup

2 teaspoons apple cider vinegar

2 teaspoons Dijon mustard

250g / 8.8 oz cooked green lentils 

250g / 8.8 oz cooked quinoa 

100g / 3.5 oz pickled cabbage

2 tablespoons soy sauce

2 tablespoons tahini