Vegan Storecupboard Challenge 2024

leftatthetrafficlights

It's back!! 😁 

Link to last year's challenge: 

https://forums.moneysavingexpert.com/discussion/6413148/2023-vegan-storecupboard-challenge/p1

Following a massive deep clean of my food cupboards today, I did a full inventory of every food item in my house - suffice to say that I have masses of stuff!! 

My challenge is to plough my way through it all and drastically reduce my grocery spends in the process. This means that I will base as much of my meals as possible on ingredients I already have. 

I am going to allow myself the following maximum amounts to spend : 

• £25 per week on fruit, veg and perishables 
• £20 per month on things that I may run out of which are essential to make meals (I'm thinking things like tinned tomatoes, tomato puree etc) 
• £20 per month on laundry products, toiletries etc. 

So, that is roughly £140 - £165 per month (depending on whether it's a 4 or 5 week period). It's going to be quite a challenge!! 😳😁  

The inventory is huge so I've put in in 3 posts!! 

leftatthetrafficlights

INVENTORY PART 1

DRINKS
7 boxes coffee bags + 3 bags
7 tins instant coffee + 1/3 tin
3/4 tin instant coffee (emergency only - not nice!!)
4 boxes sleepy teabags + 15 bags
5 boxes chamomile tea + 5 bags
1 pk filter coffee 
1 kg hibiscus flowers + 1/4 tub
150g lemon verbena + 1 tub
3/4 box lemon & ginger teabags
1 tub green tea bags
3/4 box rooibos teabags 
40 standard teabags 
1 bottle grenadine 
1 bottle simple syrup

PASTA & NOODLES
5 'nests' wholewheat noodles
3 2 pks 'chicken' noodles
1/2 pk ramen noodles
1 kg wholewheat macaroni 
1 kg red lentil & beetroot fusilli
300g white macaroni 
60g wholewheat fusilli
4.5 kg fusilli lunghi 
350g white spaghetti

GRAINS
4.5 kg rye berries 
5.5 kg basmati rice
9.5 kg wheat grain
500g barley groats 
1.5 kg oat groats 
1.5 kg tricolour quinoa 
4 kg buckwheat 
4.5 kg sushi rice
2.5 kg millet
10 kg short grain brown rice 
500g polenta
500g teff grain
500g wild rice
500g popcorn kernels 

LENTILS/BEANS/PULSES (DRIED)
300g black beans
500g butter beans 
500g mung beans
1 kg beluga lentils 
1 kg aduki beans
1.5 kg marrowfat peas
1.5 kg yellow split mung beans
1.5 kg cannellini beans 
2 kg soya beans
2.5 kg red kidney beans
4.5 kg chickpeas 
10 kg red lentils 
20 kg dark speckled lentils 

TINS/PACKETS/POUCHES/JARS 
1 pkt sage & onion stuffing
1 tube tomato puree
1 jar tomato puree 
10 tubes harissa
1 jar harissa
1 jar rose harissa
1 fajita kit
1 pkt plain poppadoms 
4 pkts nori
1 pkt spring roll wrappers
1 box creamed coconut 
10 9 bottles tomato ketchup
1 bottle tomato ketchup pickle flavour
6 bottles Worcestershire sauce 
3 jars capers in brine
2 tubes wasabi
1 bottle brown sauce
6 jars horseradish sauce 
1 jar hollandaise sauce 
1 jar tartare sauce
1 cashew & cranberry loaf
1 jar brown rice miso
1 tub white miso
2 jars sushi ginger
1 bottle rice mirin
1 can 'chicken' stock powder 
1 bottle soy sauce 
2 bottles hoisin sauce 
1 tube tartex pate
1 jar korma paste
1 jar madras paste
1 jar balti paste
1 jar tikka masala paste
3 jars mango chutney (cooking)
2 jars roasted pepper tapanade
1 jar smooth cranberry sauce
1 jar whole cranberry sauce 
2 pouches black olives 
1 jar nocellara olives
1 tin green olives with lemon 
1 jar preserved lemons
4 pouches lemon sauce
2 pouches sticky teriyaki sauce
1 pouch sweet and sour sauce 
1 bottle chilli sauce
1 jar 'welshmans caviar'
1 jar french mustard
1 small jar marmite
1 bottle 'good' balsamic
4 litres olive oil
4 litres balsamic 
7 bottles liquid smoke (various types)
1 jar lime pickle
1 bottle rice wine vinegar
1 bottle Japanese rice wine vinegar 
1 jar apple and rosemary jelly
1 jar sweet and sour pickled cherries
4 jars random chutney 
1 jar cocktail cherries
3 tins chopped tomatoes 
2 tins baked beans 
3 tins chickpeas 
2 tins artichoke hearts
3 tins jackfruit 
7 tins banana blossom 
4 3 tins pineapple 
1 tin potatoes 
1 tin mushy peas
1 tin marrowfat peas
1 pkt kombu
1 pkt tofu 'wings'

BAKING/FLOURS/NUTS/SWEETENER 
800g almonds
1 pouch whole chestnuts 
800g cashew nuts
1kg flax seeds
500g medjool dates
1/3 pkt golden raisins 
1/2 pk goji berries 
200g barberries
800g dehydrated apple slices
1 bottle date syrup
1 bottle agave syrup 
1 bottle golden syrup 
1 kg date sugar
0.75 kg sugar
1/2 tub sweetener tablets 
3/4 tub powdered sweetener 
1/5 bottle vanilla essence 
1 jar vanilla powder 
200g cacao powder
1/5 pkt psyllium husks
1 tub bicarbonate of soda
1 kg oats
500g pinhead oatmeal
1 kg tapioca flour
1 kg potato starch 
1 kg gluten free bread flour
1 kg bread flour
1.5 kg wholemeal bread flour 
750g SR flour 
100g plain flour 
1.5 kg teff flour
500g gram flour
500g wheat gluten 

leftatthetrafficlights

INVENTORY PART 2

OPEN STUFF 
1/2 1/4 pkt rice cakes
1/2 1/4 pkt beetroot & balsamic lentil & pea veggie cakes
1/2 jar pickled onions 
1/2 jar pickled gherkins
1/2 jar mini silverskin onions
1/2 jar baby beetroot 
1/2 jar mini gherkins
1/2 bottle tomato ketchup 
1/2 bottle brown sauce
1/4 bottle brown sauce 
1/3 bottle tomato ketchup pickle flavour 
1/3 jar peanut butter
1/2 jar biscuit spread
1/2 jar chocolate spread
1/8 jar strawberry jam
1/2 jar tahini
3/4 jar dijon mustard 
3/4 jar wholegrain mustard 
1/2 jar english mustard 
1/3 bottle american mustard 
3/4 bottle pomegranate molasses 
1/3 bottle apple cider vinegar + 1 spray bottle 
1/4 bottle hoisin sauce 
3/4 bottle red wine vinegar 
3/4 bottle rice mirin
1/3 bottle balsamic glaze
3/4 bottle rice wine vinegar 
1/8 bottle malt vinegar
3/4 bottle tamari 
1/5 bottle worcestershire sauce
1/8 bottle fig balsamic glaze
1/2 bottle vegan 'fish' sauce 
3/4 bottle sesame oil
1/3 bottle olive oil
1/4 bottle lemon oil 
1/3 bottle sunflower oil
1/3 jar coconut oil

HERBS/SPICES/GRAVY/STOCK/DRIED FOODS
1/5 jar special spice blend
1/3 jar supercharge spice blend 
1 pkt fennel seeds
1 jar kelewele seasoning
1/2 tub white pepper 
1/5 grinder black pepper 
3/4 grinder himalayan pink salt
1/8 grinder coarse sea salt
1 tub coarse sea salt
200g maldon sea salt
200g dried red chillis 
1 jar ajwan seeds
3/4 tub ras el hanout
3/4 tub medium curry powder 
3/4 jar sezchuan peppercorns 
1/3 jar mustard seeds
1/3 tub tandoori curry powder 
1/4 jar mace
1/2 jar star anise
3/4 jar cloves
1/8 jar crushed chillis 
3/4 jar allspice 
1/4 jar nigella seeds
1 jar mixed spice
3/4 jar fenugreek 
1/8 jar ground ginger 
1/4 jar turmeric 
1 jar ground cumin 
1/8 jar smoked paprika 
1/8 jar hot chilli powder 
1/8 jar chinese five spice
3/4 jar ground coriander 
1/8 jar cumin seeds
1/2 jar cayenne pepper 
1 pouch chimichurri 
1 pouch longpepper
450g korean red pepper powder
1/3 tub black peppercorns 
1 kg berebere spice
1 tin sweet paprika 
2 1/8 jars cinnamon 
1 jar kala namak
3/4 bottle habenero liquid smoke 
1/2 jar celery seeds 
1 1/2 tubs mixed herbs
1 1/8 jars sage
3 1/4 jars garlic granules
1/2 jar garlic powder 
3 1/2 jars onion granules 
1/4 jar fennel seeds
3/4 jar parsley
1 jar mint
1 1/8 jar basil
1/4 jar italian seasoning
1/8 jar oregano 
3/4 jar bay leaves 
1 box kaffir lime leaves
11 'chicken' stock cubes
30 27 'beef' stock cubes
500g vegan bouillon 
2 jars onion gravy powder 
3/4 tub 'beef' gravy granules 
3/4 tub 'chicken' stock powder 
1 jar 'chicken' gravy powder 
1 jar 'beef' gravy powder 
2 jars dehydrated mushrooms 
1 jar porcini mushrooms 
1 jar shitake mushrooms 
1/2 jar dried cherry tomatoes 
1/2 tub nutritional yeast

RANDOM BITS 
3/4 jar liquid lecithin 
1.5 kg nigari
1/2 pkt tempeh starter

leftatthetrafficlights

INVENTORY PART 3 

FREEZER
2 slices white bread
9 slices brown bread
6 crumpets
2 bagels
3 white pitta 
3 wholemeal pitta
2 naan bread
17 pkts of 6 chinese pancakes
1 pkt falafel
1 pkt vegan bacon
Handful frozen crinkle cut chips
5 boxes quick chips
1/2  1/4 bag quick fries
1 'salmon' fillet
1 1/2 pkt quorn pieces 
3 bags (12 pkts) steam fresh garden mix
2 bags (8 pkts) steam fresh sunshine mix
1 bag bread beans
1 bag edamame beans
1 head broccoli 
1/2 bag mixed casserole veg
1/4 bag spinach
1 bag cavolo nero 
1/4 bag green beans
3/4 bag peas
1 bag chillis
1 bag ginger root
1 bag turmeric root
1 bag bananas
3/4 bag strawberries 
3/4 bag raspberries 
1 box watermelon juice
1 1/4 bag mixed berries 
1 box cooked rhubarb 
1 box cooked apple
2 boxes rich stock
1 box parsnip soup
1 box sweet potato & butternut squash soup
1 box mashed potato 
1 bag bubble & squeak mix
1 box tomato, courgette and jackfruit 
1 box cooked aduki beans
10 boxes of UFO's (unidentified freezer objects!!) 

FRIDGE
3/4 jar mixed fruit jam
1/2 jar beetroot pickle
1 jar mango chutney 
1/2 jar carrot chutney 
1/2 jar onion marmalade
1/2 jar tomato chutney 
1/3 jar tomato chutney (nice)
1/4 bottle sweetcorn relish
1/2 jar redcurrant jelly 
1/4 jar cranberry sauce
1/2 jar bramble jelly 
1/4 ltr maple syrup 
1/2 jar sushi ginger
3/4 jar mint sauce
3/4 jar preserved lemons
3/4 jar cucumber relish
1/2 jar horseradish sauce 
3/4 tub white miso
1/8 bottle vegan mayo
3/4 tub gochujang paste
1/8 bottle lemon juice 
1/8 bottle lime juice
3/4 jar garlic pickle (not sure if vegan 🤔)
7/8 jar garlic pickle 
1 1/2 jars kimchi
1/2 jar sweet chilli jam
1 jar coffee 
1/2 bag coffee 
1/2 tub vegan spread
1 block vegan butter
1 tub yeast
1 box coconut cream
1/4 tube tomato puree 
150g walnuts 
400g almonds
400g cashews
1 jar 'nutty parm'
3/4 block vegan cheddar
3/4 block strong vegan cheddar 
1 pkt vegan soft cheese
1 pkt vegan greek cheese
1 pkt vegan cheese slices

*I've taken the fresh stuff off as that changes a few times a day! 😂 I'll just list the fresh fruit/veg I buy and note what I harvest from the garden 😁

leftatthetrafficlights

Okay, that's the entire inventory of food in my house other than leftovers which we are eating tonight so no point in posting them!! 

I was going to be sorting my non-food cupboards in the kitchen today but I've slightly damaged myself doing something else so I'm going to spend the rest of the day going through old meal plans etc to see what will use up stuff that I have - I'm still going to be sticking to a predominantly WFPB diet 6 days a week though so it's probably going to be easier to decide on my non-WFPB days first! 😁 

leftatthetrafficlights

First meal is cooking 😁 I've taken the aduki beans out of the freezer, cooked some onion in a little 'chicken' stock for a few minutes, added chopped cabbage, smoked paprika, chilli sauce and some habenero liquid smoke and let that cook down for around 10 minutes. I've just added the aduki beans and a cup of millet, stirred, put a lid on and I'll check it in about 10 minutes - I'll add some cavolo nero when its got around 5 minutes left to cook - it smells delicious! I love one pot meals - so little washing up 😉😂

LotsOfTea

That sounds very tasty. I love smoked paprika, especially with chilli. It adds a real depth of flavour. 

Well done for the mammoth task of doing the inventory. I recently did one of just my freezer and it was an eye opener. Like you I have several UFOs and I've found while using things up that some have been in there too long and got freezer burn. Anything new I've put in since then I've written what it is and the date on it. Hopefully that'll help me keep on to of it all. Good luck with your challenge. I look forward to following your progress and hearing what tasty stuff you make 

leftatthetrafficlights

@LotsOfTea - I think that writing dates on freezer stuff is a great idea - I shall be stealing that one!!

I'm slightly annoyed that I have UFO'S - last year @KajiKita suggested that I use masking tape to label stuff which I duly did and it worked brilliantly - unfortunately dh has put stuff in the freezers without labelling so it's happened again! 🤦‍♀️ He's under strict instructions now!! 😂 

Today I've come into some free food! 🙌 A friend had bought some stuff for a visiting vegan relative but bought too much and said relative has now returned home. My friend would eat the stuff but her dh is very much a meat and two veg type so she rehomed it with me! It's UPF stuff which I haven't tried before - 2 pkts vegan 'fish' goujons and a pack of vegan 'marble steaks'. I'm going to have them over the next couple of days - I don't want to take up freezer space as I'm planning on doing a bit of batch cooking of beans this weekend! 

We'll have the goujons tomorrow with the remains of the crinkle cut chips and the quick fries, the tin of mushy peas and the jar of tartare sauce. I'll do the 'steaks' on Saturday with tartiflette made with the jar of hollandaise and the vegan bacon and some green beans - that will get through a few items from the inventory! 😉 Sunday I'm doing the cashew and cranberry roast with edamame beans and sweet potato wedges - I'll probably make a cashew cream to go with it with herbs of some description 🤔 One thing I forgot to add on my inventory list were the herbs I have growing in my garden - I have sage, rosemary, thyme, mint, chocolate mint, dill, tarragon, parsley and a few types of basil (basil isn't quite ready to use yet though!) I always have these growing - I couldn't function without herbs!! 😳 

Today's dinner was last night's leftovers - absolutely lovely so I'll definitely cook it again! Dh loved it too - I thought I'd made far too much of it but it's disappeared quickly! 😂

kiss_me_now9

Following with interest. We've a meat free house but I've always struggled to make the leap to plant based. I find that the barrier of "this is what I normally eat" is huge for me in losing the dairy and eggs and thinking of new meals is really difficult. 

leftatthetrafficlights

kiss_me_now9 said:

Following with interest. We've a meat free house but I've always struggled to make the leap to plant based. I find that the barrier of "this is what I normally eat" is huge for me in losing the dairy and eggs and thinking of new meals is really difficult. 

Welcome aboard @kiss_me_now9! 😁

tooldle

kiss_me_now9 said:

Following with interest. We've a meat free house but I've always struggled to make the leap to plant based. I find that the barrier of "this is what I normally eat" is huge for me in losing the dairy and eggs and thinking of new meals is really difficult. 

I found Veganuary really helpful to get going https://veganuary.com/wp-content/uploads/2023/12/UK-Celebrity-Cookbook-2024-Edition.pdf and https://veganuary.com/