- Packages of washed romaine, spinach, and mixed greens
Frozen spinach, collards, and other greens
Grape tomatoes, baby carrots, broccoli flowerets, sugar snap peas, and any other packaged fresh produce that doesn’t need to be peeled and chopped. Bottled minced garlic.
Frozen vegetables like green beans, broccoli, cauliflower, and carrots. We also like plain frozen vegetable combinations that don’t contain a sauce.
Canned tomatoes, tomato sauce, tomato paste, salsa, and oil-free marinara sauce serve as a base for many easy vegan recipes. Canned tomato products are often high in sodium. Look for no-salt versions.
Potatoes, yams, sweet potatoes, and other root vegetables
Frozen oil-free hash browns
- Red lentils (fast-cooking legumes)
- Frozen green peas, lima beans, and edamame (green soy beans) - all are legumes. Home-cooked beans stored in the refrigerator or frozen in ziploc bags.
Canned beans. Black beans, kidney beans, white beans, garbanzos, and pinto beans add substance to many easy vegan recipes. Try to find low sodium or unsalted beans. Look for fat free versions of bean dip, vegetarian refried beans, vegetarian chili and vegetarian baked beans.
Rolled oats, quinoa, and bulgur wheat (fast-cooking grains)
Fresh or frozen corn (a whole grain).
Home-cooked brown rice stored in the refrigerator or frozen in ziploc bags.
- Raw nuts and seeds for dressings and sauces add a touch of rich flavor to many easy vegan recipes. (keep them in the freezer)
3 months ago 
42 notes 
