how to stock a vegan pantry

What is the best book to stock your vegan pantry with?

(Shout out to Isa Chandra Moskowitz and Terry Hope Romer o’s, Veganomicon: The Ultimate Vegan Cookbook-th e cookbook we used to guide the initial process of stocking our vegan pantry and compiling this list!)

What's up next in the vegan pantry?

Up next in the vegan pantry is a variety of oils. Oils form the foundation of many plant-based meals; however, there are those who choose to not use any oil at all.

Why do we need a vegan pantry?

The first step in our transition towards eating plant-based foods was to fully stock a vegan pantry as we knew that we could not rely only on pastas, breads, and cereals to gain a full nutrient-rich diet—a mistake many new vegans make.

What are the Best Foods for a vegan pantry?

Here are some common items to include in your vegan pantry: miso (soy-based and chickpea-based; must be refrigerated) sea salt and seasoned salts, such as: Herbamare, truffle salt (ah-mazing!), smoked paprika salt (omgzoinks!) bananas (when overripe slice and freeze!)

What should Vegans have in their pantry?

Whole almonds, slivered almonds, raw cashews, pine nuts, sunflower seeds, pumpkin seeds, pecans, walnuts, hemp seeds, flaxseeds, toasted sesame seeds. Since I use them often, I keep most in the pantry, but the ones that I don't go through too quickly, I will store in the fridge to keep them fresh longer.

How do I organize my vegan pantry?

6:0716:21My Kitchen Tour & Storage Hacks & Vegan Staples | The Edgy VegYouTubeStart of suggested clipEnd of suggested clipBut I like to keep things organized. And I like to keep the smaller jars in front so you could kindMoreBut I like to keep things organized. And I like to keep the smaller jars in front so you could kind of see what. Kind. I have a wide variety of nut.

How do you set up a vegan kitchen?

Set apart all your grains and beans. To keep them organized, store them in clear jars with labels. That way, you can easily see when you need to stock up. Whole grains such as quinoa and oats are a great source of protein and can thicken stews and soups. Pasta, rice, and noodles make for a quick and easy vegan meal.

What should be in a vegan fridge?

8 Vegan Fridge Staples That Will Fit In A Small Fridge7 Vegan Fridge Staples I Rely On.Non-Dairy Milk. I always, always, always have a few different cartons of non-dairy milk in my fridge. ... Coconut Yogurt. Another staple I like to keep in the fridge is coconut yogurt. ... Hummus. ... Leafy Greens. ... Celery. ... Carrots. ... Pickles.More items...

How do vegans organize refrigerators?

Here are a few ideas to help you keep things crisp:Get to know vegetable shelf-lives. ... Organize vegetables by size. ... Organize vegetables by perishability. ... Keep a tally. ... Follow the laws of physics. ... Dry off those veggies! ... Properly store frozen items. ... Not everything has to be refrigerated.

What vegetables can vegans eat?

This includes leafy greens such as bok choy, spinach, kale, watercress, and mustard greens. Broccoli, turnip greens, artichokes, and black currants are also great options. Fruits and vegetables are very healthy, and some of them can be used as alternatives for animal foods.

Is peanut butter vegan?

Most peanut butter is a simple mixture of ground peanuts and salt. Others might also contain oil or added sugar. Once in a blue moon, you may find a kind that contains honey, but nearly all peanut butter is 100 percent vegan.

Is dry pasta vegan?

Compared to fresh pasta that often includes egg, dried pasta is generally just made from flour and water, making them vegan-friendly.

Is flour vegan friendly?

By nature, flour is vegan because its main ingredients are always plant-based.

Whats in a vegans freezer?

Vegan Freezer MealsOne-Pot Teriyaki Tofu. This One-Pot Teriyaki Tofu and Rice is the perfect freezer meal. ... Black Bean and Kale Enchiladas. ... Vegan Eggplant Parmesan. ... Tikka Masala. ... Coconut Curry with Tofu. ... Spinach and Mushroom Vegan Lasagna. ... Black Beans and Rice. ... Mushroom Bolognese Sauce.More items...•

How do vegetarians stock refrigerators?

11 Refrigerator Staples to Add to Your Vegan Grocery List!Leafy Greens (1-2 types) ... Hand-Held Fruits (1-2 types) ... Colorful Veggies for Raw and Cooked Meals (3-5 varieties) ... Berries. ... Plant-Based Protein (1-2 options) ... Whole Grains (2-3 options)

What is a vegetarian staple?

Plant-based protein staples Keep peanut butter or edamame on hand for quick snacks and meals. Black beans: refried beans, soups. Chickpeas: soup, curries, chickpea salad sandwiches, hummus, crispy chickpeas. Lentils, such as red, green or brown: lentil curry, veggie burgers.

Plant-Based Home Cooking

Cooking with only plant-based foods is not as difficult as it seems—it simply takes some time to learn new techniques and embrace a new world full of flavors. However, in order to explore new eating habits, it is essential to have ingredients on hand in order to avoid those desperate “there is nothing to eat!” moments.

Vegan Pantry Basics: From Cans and Dried Goods to Vinegars and Wines

There are few things that beat the feeling of creating a delicious meal from what you have on hand at home. Whether your pantry is fully stocked and you choose to draw on a recipe for inspiration, or you have little available and you concoct something from nothing—the act of creativity involved in cooking is a special process all its own.

Vegan Pantry Basics: The Spice Drawer

I have a whole section in my kitchen dedicated to herbs and spices. Going to the bulk store, purchasing colorful and flavorful herbs and spices, and putting them in mason jars for storage has become a ritual in our household.

Some Vegan Recipe Ideas

Once your pantry is stocked, you’ll want some ideas and inspiration to get you started! Here are some of favorite vegan recipes from the Herbal Academy:

And a Cookbook!

As luck would have it, a vegan cookbook landed in the Herbal Academy mailbox just before this blog post went live.

A Free Ebook Just For You!

Sign up for the Herbal Academy Newsletter, and we'll send you a free ebook.

How to Stock a Vegan Pantry

My kitchen is primarily a whole foods kitchen. That means I don't buy or use much processed foods. That also means I don't use commercial dairy alternatives, with the exception of milk and butter (primarily for baking).

Where Do I Get My Groceries?

A lot of people ask me where I get my groceries. I get them all over the place. For produce, plant-based cheese and milk alternatives, and other refrigerated goods, I typically shop at Whole Foods or Trader Joes. They both have great selections of vegan groceries and are always coming out with new products to try.

Grains & Pasta

Grains and pasta provide a ton of protein and fiber and are the perfect base food most of my go-to meals such as stir-fry, curr y, and buddha bowls. Overnight oats are also one of my go-to breakfasts. Oats are quick and fast way to get a wholesome, heart-healthy meal that will fuel you up.

Flour

If you like baking, then having an array of flours is necessary.

Beans & Legumes

Beans and legumes are an important part of a healthy plant-based diet. They are a great source of protein and fiber and add so much flavor to any meal. Lentils offer a great whole-food, plant-based alternative to meat (like in this Vegan Meatloaf) and when mixed with rice make a complete protein.

Nuts & Seeds

Nuts and seeds are an important part of my kitchen. They are some of the most nutrient-dense foods available and are so incredibly versatile. I add them to salads, dinner, use them in desserts, and even egg replacers. Not to mention they are the perfect snack! Nuts and seeds provide a healthy dose of protein, good fats, and tons of nutrients.

Jarred & Canned Goods

I have a variety of jarred and canned goods in my pantry. I like to have a handful of canned goods on hand so that I can easily create any pasta or curry dish.

The List

I know that everybody's tastes are different—you may prefer black beans to chickpeas or wheat berries to barley—and this list doesn't account for that. But I've tried to make the categories as broad as possible so that you can always find something you like that'll work in place of one of my personal choices.

Dry Storage Staples

Fresh seasonal vegetables and fruits may be the backbone of an exciting vegan diet, but pantry staples are the things that are going to and fill you up and round them out into a full and fulfilling meal. Here are some of the things I like to cook with.

Refrigerated Staples

The fridge is where you may see the most change. No more milk, eggs, mayo-based condiments, or meats. Here's what you should keep instead:

Other Essentials

Tofu (firm and soft) is one of the most underrated ingredients by omnivores. Far from being a meat substitute, it has a fully developed repertoire of dishes all its own. Try this Spicy Warm Silken Tofu with Celery and Cilantro Salad, or these Ginger Scallion Noodles with Tofu .

Emergency Rations!

Sometimes you just need a snack and all the fresh fruit has run out. Here are a few pantry-stable snacks that can hit the spot when hunger strikes.

HOW TO STOCK A VEGAN PANTRY

It’s always good to keep a pantry stocked full of basic vegan pantry items. Especially if you are new on your plant-based journey. I have had readers ask me for years for an in depth post like this of what I keep in my pantry to help guide them and I’m finally gotten around to doing it! I do share something very similar in my cookbook as well.

NUTS AND SEEDS

I have several nuts on a consistent basis. Whole almonds, slivered almonds, raw cashews, pine nuts, sunflower seeds, pumpkin seeds, pecans, walnuts, hemp seeds, flaxseeds, toasted sesame seeds. Since I use them often, I keep most in the pantry, but the ones that I don’t go through too quickly, I will store in the fridge to keep them fresh longer.

SPICES

I keep a ton of spices on hand, so you do not need to keep all of these but just a good basic collection is great. Pick your favorites!

BAKING INGREDIENTS

While some of these ingredients I also use in savory dishes, they are mainly for my vegan baking recipes. Keeping these stocked year round will make for easy and quick desserts.

FREEZABLE SAUCES

These are my homemade sauces that I use for recipes. They all freeze well. Just thaw them overnight in the fridge and stir/whisk well to a desirable consistency. The blending is only really necessary for sauces that use cashews.

Tofu

There is no denying tofu's versatility. Made from soybean curd, this protein rich ingredient can be used in both sweet and savoury recipes.

Moo-free Milk

No vegan pantry is complete without some dairy-free milk. Soy, almond, rice, oat, macadamia, cashew, hemp...we are spoilt for choice in the milk department. All of these milks can be bought easily enough at most supermarkets. Store them in the pantry until opened and then transfer them to the fridge. Making your own is simple too.

Vegan Cheese

Cheese was one of the hardest things for me to give up when I changed to a vegan diet. It didn't help that I ate some pretty average vegan varieties before I found the ones I like. I am crushing on Miyoko's Kitchen, Follow Your Heart and The Alternative Dairy Company.

Yoghurt

Coconut yoghurt is probably the most widely recognised dairy-free yoghurt. It's thick, creamy and delicious. However, there's no getting away from that coconut flavour. My favourite yoghurt is a nut-based yoghurt made right here in Australia by Nakula. Soy and nut yoghurts are available in most supermarkets.

Miso Paste

Oh, miso paste. How I love you. I use miso paste not only in miso soup but in pasta sauces, salad dressings, glazes and even caramel. Miso paste is almost always made by fermenting soybeans with salt and koji and sometimes barley, rice and seaweed. The longer the fermentation process the darker the paste and the deeper the flavour.

Mayonnaise

Egg-free mayonnaise is a must for creamy sandwiches and salads. You can find it at most supermarkets. I personally either make my own or use Veganaise.

Fruit & Vegetables

It goes without saying that fruit and vegetables play a BIG part in a vegan pantry. Cauliflower, broccoli, carrots, peas, beans, beetroot and others all live in the fridge as do many fruits. While fresh is best, frozen fruit and vegetables work in a pinch and a good stockpile will have you in smoothies for weeks.

Legumes

Legumes are probably one of the most underutilized foods in standard diets – and also in many vegan diets. Not in my recipes, though! I love beans, lentils, and other legumes – and you see them abundantly in my recipes.

Grains

There are many whole grains available, yet most of us rely on a handful of grains regularly. Examples to stock in your pantry (most common in bold):

Fruit

In addition to fresh fruit, keep a stock of frozen fruit, dried fruit, and even canned or jarred fruit products.

Non-Dairy Products

Canned coconut milk: Premium and “lite” (for cooking and baking, not drinking).

Vinegars and Condiments

Vinegars and condiments add even more depth of flavor and more ‘umami’ to your dishes.

Vegan Baking Supplies

Gluten-Free Flours (if needed): millet, sorghum, white rice/brown rice, buckwheat, potato flour, chickpea flour, all-purpose GF flour

The List

Dry Storage Staples

Refrigerated Staples

Other Essentials

Emergency Rations!

• Sometimes you just needa snack and all the fresh fruit has run out. Here are a few pantry-stable snacks that can hit the spot when hunger strikes. 1. *Trail mix* 2. Potato chips 3. Fruit juices 4. Ready-to-eat meals. Avoid those that are branded as vegan—I've never found one that I've enjoyed—rather look for normal heat-and-eats that just happen to...

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