As a Plant-Based CrossFitter, I Hit Trader Joe's Once a Week For These 14 Vegan Essentials

This is probably my favourite tofu of all time, so I buy at least three every time I go (the family loves it, too!). It's firm in texture, but that also means it's higher in protein than soft tofu. I use it for stir-fries, one-pan dinners, to make this bread-free avocado toast, scramble it to eat with roasted veggies or in a wrap, and add to smoothies to make them creamier and higher in protein.

I buy one package and either marinate and bake it to add to salads or wraps, or crumble it to add to tacos.

I discovered these steamed lentils in the fridge section at Trader Joe's, and although the only ingredient is "lentils," they taste unbelievable — much different than when I buy canned or cook them from scratch myself. They're fresh and delicious and perfect to add to salads or to mix with cooked whole grains.

Made with pea protein, this veggie burger offers 26 grams of protein! I like to sauté it in a pan, then cut it up to eat with whole grains and roasted veggies or as a quick protein for a fresh salad.

I usually eat half a bag of frozen broccoli in one sitting, which offers about 5 grams of protein for just 50 calories. I sauté it with tofu or tempeh and add it to salads or whole grains.

Rolled oats are a pantry must to make overnight oats and overnight cookies, and to add to pumpkin bread and pancakes. I also use them to make DIY oat flour.

Quinoa is perfect on its own, added to salads, or in place of rice in burritos. The tricolor just makes it feel more fancy. I like to make a big batch and freeze one-cup servings to have on hand. If I have leftover uncooked quinoa when I go for my weekly Trader Joe's run, I'll pick up brown rice instead.

A fast and delicious source of plant-based protein, these meatless meatballs taste like real meatballs (I even fooled my husband!). I just microwave a few quickly and add them to pasta or whole grains.

For snacking, raw almonds are a great source of protein and healthy fats — I found that eating a handful before meals prevents overeating. I make my own trail mix with these almonds as a base and also use them in these date-sweetened cookies, add them to smoothies, and make my own nut butter.

Once a week, I buy a bag of hemp, chia, flax, sunflower, or pumpkin seeds. I add them to overnight oats, salads, baked goods, and smoothies.

Peanut butter is a quick source of protein to add to smoothies, toast, and bananas or to make these vegan chocolate peanut butter cups. Yep, we definitely go through a jar in a week!

While this vegan pesto is made with cashews, it's not super high in protein (one-quarter-cup serving offers just 2 grams). But I add it to high-protein foods such as brown rice, tofu, or whole wheat pasta.

As a snacking staple, my hummus is usually paired with baby carrots or bell pepper strips, but sometimes I like to get creative and mix with avocado to make a quick chickpea salad.

While I prefer to eat whole grains, sometimes dinner calls for pasta! I like the Trader Joe's versions made with black beans or lentils, but really, this whole-wheat is my fave.