Grocery prices have been inching higher and higher (you’re feeling it too, right?!), so this week in addition to creating a plant-based meal plan that’s all about cozy fall vibes, I’m spending some extra time looking for food choices that won’t break the bank. To do it, I’m relying on a few smart strategies to keep the grocery bill in check: sticking with in-season produce, leaning hard on affordable pantry ingredients (remember to shop your pantry before grocery shopping!), making a plan to use up leftovers, and opting for some ingredient swaps (all noted along the way) so you can make use of what you already have and minimize food waste.
In this week’s Power Hour I’ll walk you through planning, shopping, prepping for, and eating a week of budget-friendly, fall-inspired vegetarian meals. In about two hours time, you’ll prep and cook a week’s worth of breakfasts, lunch, and dinners. Let’s get started.
This week’s shopping list relies on a mix of produce, plus dry and refrigerated pantry basics. Shop your pantry, refrigerator, and freezer before setting foot in the store (or opening your grocery delivery app) to avoid adding items to the cart that you already have on hand. I also used staple ingredients like olive and vegetable oils, kosher salt, and black pepper that are not listed here.