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    Home » Vegan Resources

    The Vegan Pantry

    Whether you're new to plant-based eating or a vegan veteran, one of the greatest things you can do to make life healthier and easier is be prepared! Obviously, the longer you've been vegan and the more practice you have at preparing for different situations, the easier it becomes. In other words, if you're new to a vegan lifestyle, have patience with yourself (and others). Planning, shopping, travel, and dining out will get easier over time. Don't expect perfection! And certainly don't beat yourself up if, for example, you learn that a product/dish/ingredient you thought was vegan actually isn't (companies can be pretty sneaky with their weird, alternate names for animal-derived ingredients). We all learn as we go.

    The Vegan Pantry
    On that note, this page is really about being prepared at one specific place: home. Tips on traveling and dining out as a vegan deserve their own posts, for sure. But I wanted to begin by creating this page of ingredients that will hopefully provide inspiration, versatility, and flavor to your kitchen game. Most of these items are whole, unprocessed, and incredibly healthy.

    If you're new to vegan cooking, please don't find this list intimidating. I certainly don't have every single one of these foods in my pantry right now! Just think of it as a reference, a fairly comprehensive list highlighting the most commonly used ingredients in vegan cooking, as well as a few specialty ones.

    This list doesn't include fresh produce, as that will vary with season and location, but does venture into perishable staples, such as tofu, tempeh, and miso.

    Happy, delicious preparedness!


    Grains, Grain-like Seeds & Rices

    (click here for information on storing whole grains)

    Rolled oats
    Millet
    Quinoa
    Rice (basmati, jasmine, brown rice, and the occasional exotic selection, like pink or black)
    Buckwheat
    Bulgar
    Barley
    Rye berries
    Spelt
    Freekeh
    Amaranth
    Farro
    Teff
    Polenta (coarse ground corn meal)

    Dried Legumes and Pulses

    (store in air-tight container at room temp)

    Beans such as cannellini, black, garbanzo, navy, pinto, kidney beans, and many more (look for beautiful heirloom varieties)
    Lentils (red, brown, black)
    Green split peas and black eyed peas


    Pastas

    (store at room temp)

    Wheat pastas in various shapes
    Soba and udon noodles
    Gluten-free pastas (black bean, lentil, rice, quinoa, etc)


    Nuts, Seeds & Dried Fruits
     

    (store in air-tight container at room temp for 1-2 months, in fridge for up to 6 months, and freezer for up to 1 year)

    Almonds
    Cashews
    Hazelnuts
    Pecans
    Pine nuts
    Sunflower seeds
    Pepitas (aka pumpkin seeds)
    Hemp seeds
    Chia seeds
    Flax seeds
    Raisins
    Dates
    Nut & seed butters (peanut, almond, cashew, sunflower, tahini, coconut)


    Sweeteners, Baking Essentials & Flours

    (asterisk indicates an item should be stored in the refrigerator; other items are fine at room temperature)

    Maple syrup*
    Brown rice syrup*
    Organic sugar
    Coconut sugar
    Vanilla extract
    Baking powder
    Baking soda
    Flours (all-purpose, whole wheat, spelt, chickpea, all-purpose gluten-free)*
    Vital wheat gluten*
    Tapioca starch (necessary for making gooey, meltable cheeses!)
    Corn starch
    Assortment of dairy-free, ethically sourced chocolate (chips, chunks, bars
    cocoa and/or raw cacao powder)*


    Condiments

    (except for vinegars, all of these items should be stored in the refrigerator once opened)

    Tamari and/or soy sauce
    Bragg's Liquid Aminos
    Rice vinegar
    Balsamic vinegar
    Apple cider vinegar
    Umeboshi plum vinegar
    Mustard (dijon, stoneground)
    Marinara sauce
    Salad dressing
    Hot sauce (Frank's, Tabasco <--- try the chipotle flavor!, etc.)
    Salsa
    Curry paste (red and green)


    Oils

    (can be stored at room temperature for a few months; refrigeration extends shelf life)

    Extra virgin olive oil
    Grapeseed oil
    Virgin/raw coconut oil
    Refined coconut oil (no coconut flavor or aroma; great for making cheeses)
    Toasted sesame oil


    Cans

    Chickpeas/garbanzos
    Black beans
    Cannellini beans
    Pinto beans
    Vegan refried beans
    Tomatoes
    Tomato sauce
    Green chiles
    Coconut milk (full fat and light)
    Coconut cream


    Dried and Ground Spices, Herbs & Flavor Boosters

    Peppercorns (black, white, pink)
    Fine sea salt
    Chipotle flakes or powder
    Red pepper/chili flakes
    Cumin
    Chili powder
    Smoked paprika
    Cayenne pepper
    Garlic
    Onion
    Curry
    Turmeric
    Ginger
    Cinnamon
    Nutmeg (whole or ground)
    Thyme
    Basil
    Rosemary
    Oregano
    Sage
    Star anise
    Poultry seasoning blend
    Better than Bouillon's vegan varieties (refrigerate after opening)
    Nutritional yeast (refrigerate)
    Liquid smoke


    Refrigerated Staples

    Non-dairy milks (find your favorites; don't forget to try store brands, which are usually less expensive)
    Miso (mellow and/or dark)
    Tofu (silken, firm, sprouted extra firm)
    Tempeh
    Your favorite meat-substitute products, such as Tofurkey, Beyond Meat, No Evil Foods, Field Roast, Gardein, Lightlife, Sweet Earth Foods, store brand products, etc.
    Vegan cheeses, such as Miyoko's, Kite Hill, Treeline, Field Roast Chao, Follow Your Heart, Violife, and Daiya
    Vegan mayo, such as Follow Your Heart Vegenaise, Just Mayo, and Earth Balance mayo
    Vegan butter, such as Miyoko's European-style butter and Earth Balance
    Vegan salad dressings


    Frozen

    Assorted fruits (berries, mango, pineapple)
    Mixed vegetables (great for quick, weeknight dinners)
    Broccoli and cauliflower (florets and riced)
    Chopped greens, such as kale and collards
    Corn
    Bread (if anyone in your household eats it regularly, never hurts to have a backup loaf in the freezer)
    Tortillas (same as above)
    Meat substitutes (when you find your favorites on sale, stock up and store some in the freezer for a rainy day)

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

    Seasonal Favorites

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