One of the best things about the vegan diet is how much you get to experiment with different vegetables and fruits. It’s how I’ve come to love unusual veggies like yucca, burdoc, garlic scapes, and ramps. But even I don’t always have the time to figure out how to cook taro or kohlrabi, so I rely on these staples to keep my kitchen well-stocked. The items I buy the most often are in bold.
Vegan shopping list – Spring/Summer
Vegetables: Kale, Swiss chard, spinach, asparagus, cucumbers, tomatoes, onions, eggplant, mushrooms, carrots, summer squash, zucchini, arugula, garlic, radishes, turnips, avocado, sugar snap peas, beets, fennel, corn
Fruit: Berries, watermelon, peaches, plums, currants, cherries, nectarines, lemon
Protein: Tofu, hummus, tempeh, seitan, beans, chickpeas, lentil, veggie burgers, vegan meatballs, frozen peas, etc
Carbs: pasta, quinoa, farro, spelt, wild rice, flour (regular, buckwheat, whole wheat), oatmeal, corn tortilla, brown rice tortilla, polenta
Pantry: Extra virgin olive oil, coconut oil, flax oil, balsamic vinegar, rice wine vinegar, peanut butter, dried herbs and spices (basil, oregano, thyme, sage, coriander, cumin, turmeric, garlic powder, ginger), dried dates, raisins, walnuts, almonds, chia seeds, bread crumbs, vegan sugar
Extras: olives, sun-dried tomatoes, artichoke hearts, pickles, almond milk, coconut milk, vegan butter, Veganise, soy yogurt, protein bars
Medicine cabinet: vegan sunscreen and all natural toothpaste!
