Vegan Pantry Essentials

Pantry Essentials

15 ESSENTIALS FOR YOUR PANTRY

1. Beans

I like to keep a variety of dried or canned beans but make sure I have lentils and chickpeas. Lentils cook quickly and are great additions to soups, pilafs, and salads. I like to use chickpeas in stews and to make my own hummus. Pinto, black, kidney, and cannellini beans are also good to have on hand for veggie burgers and bulking out soups.

2. Grains

Using a variety of grains lends nutrition, texture, flavor, and makes vegetarian and vegan meals more interesting. I like to keep my pantry stocked with brown rice, white rice, quinoa and bulgur.

3. Dairy Free milks

You can make your own dairy-free milks but personally I buy them as it’s more convenient. Whether for baking, smoothies or in teas and coffee there are so many great options now. My personal favourites are super creamy oat and almond.

4. Tofu

Like tempeh, tofu is not strictly a pantry item, but it’s an essential for vegetarian kitchens. I like to keep blocks of refrigerated extra firm tofu for baking and frying. The shelf life on it is long so you can stock up if it’s on offer.

5. Nuts

I always have almonds and cashews to hand for snacking or making dairy-free milks. Whole or chopped nuts can be used in salads and grain dishes. They add texture to dishes like adding walnuts to my shepardless pie and are great in granolas and baking.

6. Dried fruits

Raisins, dried apricots, and dates are not only great for snacking and adding to granola, but they can add unexpected and delicious flavour to grain dishes and salads

7. Vegetable stock

This is essential for soups and sauces. Of course you can make your own but I always have it at home for convenience.

8. Nutritional yeast

Nutritional yeast adds a cheese kind of flavour to vegan dishes and most brands are fortified with B12 which vegans need to supplement with. Just read the label when you’re buying it to be sure. It can be used in sauces or as a coating for tofu, and sprinkled on potatoes and popcorn.

9. Miso paste

I like to keep both light and dark miso paste in the refrigerator for different degrees of savoriness. If I had to choose just one, it would be the mellow white variety. Miso makes excellent soup as well as dressings for salad, vegetables, and tofu and I stir it into soups and casseroles for extra richness.

10. Tahini

Tahini, or sesame paste, often works in conjunction with miso in my kitchen. I love it mixed with some lemon juice, salt and pepper drizzled over baked potatoes, steamed vegetables, tofu, or tempeh for simple weeknight dinners.

11. Tamari or Soy Sauce

I use tamari for so many things to add a savoury flavour. It’s great for marinating tofu, adding to stir fries and adding to sauces for a savoury salty flavour.

12. Coconut & olive oil

From making rich curries and roasting vegetables, to searing tofu and even baking, coconut oil is super versatile. I use olive oil for all my salad dressings.

14. Maple syrup

Maple syrup is my favorite natural sweetener. It’s perfect for baking, making dressing and glazes, and of course, you can never use too much of it on pancakes. I also love Agave.

15. Chia seeds

Flax seeds are super nutritious and loaded with fiber and Omega-3 fatty acids. I love them stirred in my oats, mixed into smoothies, and baked into breads