If you want to follow the Operation Transformation vegetarian meal plan, print off this shopping list for your next trip to the supermarket. You can find tasty OT-approved recipes here.

Thursday: Moroccan Chickpea & Vegetable Stew 
Friday: Leek & Bean Tray Bake with Cherry Tomatoes
Saturday: Vegetable Coconut Curry with Tofu 
Sunday: Lentil Chilli 
Monday: Mushroom & Ricotta Omelette with Mixed Salad 
Tuesday: Nutty Fried Rice with Satay Sauce 
Wednesday: Spinach & Feta Frittata 

Note: Herbs used can be fresh or frozen and always remember to wash raw vegetables.

Fruit & Vegetables

  • Baby new potatoes (250g)
  • Baby spinach leaves (75g)
  • Basil (5g)
  • Broccoli (1 small head – you need 200g florets)
  • Carrots (7)
  • Cauliflower (½ small head - you need 200g florets)
  • Celery stick (1)
  • Cherry tomatoes (on the vine – 200g + 100g)
  • Chives (5g – if making vinaigrette)
  • Coriander (15g)
  • Cucumber (1/4)
  • Fennel bulbs (2)
  • Flat-leaf parsley (5g)
  • Garlic cloves (5)
  • Green beans (200g)
  • Leeks (2)
  • Lemon (1)
  • Mixed salad leaves (50g)
  • Mushrooms (chestnut or ordinary – 500g)
  • Onions (2 small)
  • Potatoes (2- each 200g)
  • Red onion (1)
  • Red peppers (2) 
  • Scallions  (1 bunch)
  • Thyme (5g)

Fresh Produce

  • Butter (15g)
  • Eggs (10)
  • Low fat milk (1.5% fat – 85ml)
  • Feta cheese (50g)
  • Firm tofu (drained - 150g)
  • Ricotta cheese (50g)

Dried Goods

  • Balsamic vinegar (15g + 30g – if making vinaigrette)
  • Black beans (200g tin or use ½ 400g tin)
  • Cannellini beans (400g tin)
  • Chickpeas (400g tin)
  • Chilli powder (6.25g)
  • Chopped tomatoes (400g tin + 200g tin or use ½ 400g tin)
  • Coconut millk (160g tin) 
  • Curry paste or powder (2.5g)
  • Dried chilli flakes (1.25g)
  • Freshly ground black pepper
  • Ground cumin (7.5g)
  • Ground turmeric (1.25g)
  • Honey (5g – if making vinaigrette)
  • Natural peanut butter (15g - preferably crunchy with no added sugar & salt – check the label the sugar should be no more than 5g per 100g)
  • Rapeseed oil (90g + 50ml if making own vinaigrette - cold-pressed for a stronger flavour)
  • Red lentils (dried - 225g) 
  • Reduced salt vegetable stock cubes (2)
  • Reduced sodium soy sauce (15g)
  • Rice vinegar (5g)
  • Salt (if using)
  • Sesame seeds (5g)
  • Unsalted cashew nuts (25g)
  • Vinaigrette salad dressing (shop-bought or make your own – 1.25g) 
  • Wholegrain brown rice (220g)
  • Wholegrain mustard (15g if making vinaigrette)