What's Your Vegetable Setup?

Recently turned vegetarian and cook here.

We have our regular go to choices from our weekly grocery trip. We mainly buy what we like and know we'll consume before it goes bad. When cooking we prioritize cooking older stuff so it doesn't rot. In the winter we buy more frozen vegetables. I also always have legumes that I've cooked myself ready to go in our freezer.

Beyond that, Subway veggie subs are worth looking into. Really. You won't get a healthier, cheaper meal almost anywhere. They updated their menu recently and now have an Avocado sub that is fantastic.

I live in Berlin and buy all of my vegetables from a REWE or a Netto (both are supermarkets and are quite close to me). I have tried the Bio/Organic stores here and would like to buy from them, but they are a bit too far from where I live to buy regularly.

I have a standard routine on the weekdays for dinner,

1. salad with some protein and carbs(potatoes mostly). Salad always has a standard base of vegetables like lettuce, carrot, cucumber and sweet corn, with dressing (apple cider vinegar or yoghurt) and salt. Sometime I add the salad dressing mixes or raw mangoes or green apples just to keep it interesting. It's always 60% salad, 20% protein and 20% carbs for the meal.

2. A semi-gravy vegetable stir fry of mostly carrots, bell peppers and mushrooms with a rotating list of vegetables such as beetroot, beans, brussels sprout or broccoli. I cut them up in small chunks and roast them in the oven mixed with some olive oil and salt. Then I prepare a sauce (mostly experimental) and add the cooked vegetables into it and saute for a bit. I sometimes add meat or meat stock and have portion of it as a full meal. In case I am really hungry, I mix in some carbs in the form of brown rice or wheat tortilla.

I alternate between these 2 every night and I cook enough for it to be carried over as the next day's lunch.

Even if I go outside this routine(on weekends or cravings for fast food), I try to ensure that the meal I have at home is at least 50-60% vegetables, and salads tend to be the most easiest to make up for this balance.

I'm in the US. My diet is about 30% vegetables, 60% grains, and 10% meat. I mostly eat vegetables that are grown within a couple hundred miles of where I live, so what vegetables I eat depends on the season and whether or not a local farmer is experimenting with something different. Mostly, though, we're talking about root vegetables, squashes, and leafy greens. I prepare them in many different ways. I probably roast them more than other methods, but I make a lot of things like savory pies as well. I make pasties/hand pies for work lunches.

During about half of the year, local farmers sell their produce from stands and at farmer's markets. When possible, that's where I buy them. The rest of the time, I buy them at the supermarket.

I buy most vegetables (exceptions include things like squash that have a long shelf life) a day or two before I prepare them.