Vegan Pantry Staples

This vegan pantry staples guide will make it easier for you to know what to have in your kitchen to cook delicious vegan food! Whether you are new to vegan food or you are already vegan, this guide will help you!

When I started transitioning to veganism, I wasn’t quite sure what I should have at home! And, I can imagine many of you feel the same way as I did.

So that is why I wanted to bring you this post.

If you have any questions at all, leave a comment or send me an email or a message on social media.

Soy-based products

• Tofu – really versatile! I would start with the easiest – Tofu scramble or with this Curried couscous salad or even this Tofu Buddha Bowl
• Tempeh – it has a stronger taste to it but, cooked right, it is so, so good

Plant-based milk and Yoghurt

Plant-based Milk

I am currently drinking soy milk but there is such a large variety of plant-based milks to choose from!

• Cashew milk
• Coconut milk
• Soy milk
• Pea milk
• Oat milk
• Almond milk
• Hazelnut milk – so good for hot chocolate! Like drinking Nutella

Yoghurts

Contrary to what many people believe, there is a huge variety of vegan yoghurts and flavours! So I would just encourage you to try out a lot of them until you find your favourites ones!

• Soy yoghurt – my favourite for my snack with some homemade granola

• Almond yoghurt
• Coconut yoghurt – my favourite for a dip for my baked falafels and to make chia seed pudding!

And probably there are more out there! So keep an eye out and I will be updating this post.

Grains

My essential ones:

• Oats
  • Steel-cut oats for porridge or for baked oatmeal
  • Rolled oats for granola and for overnight oats!

• Rice
  • Basmati
  • White or brown
  • Long
  • Arborio (for risotto)
• Pasta (usually fresh pasta is not vegan because it has eggs but where you are located, you might have some vegan options)
  • Spaghetti
  • Penne
  • Lasagna sheets
  • Noodles
• Quinoa – the best one if you want a high protein meal.
• Couscous – delicious for both salads and wraps

Additional ones I love to have at home for variety but I honesly don’t cook them that often:

• Millet
• Polenta

Pulses (aka Beans)

Beans are one of the most important vegan staples, in my opinion!

You have the option between:

• Canned beans – quicker if you forget to soak them. If you use these, always remember to wash them before eating to remove all the liquid thy were stored with. For chickpeas, reserve the liquid (aquafaba and make some hummus!)
• Dried beans – much cheaper and you can cook a larger amount and freeze a part of it. Find out how to cook them on this post!

Currently I have cooked and highly recommend the following varieties:

• Mung beans – perfect for a delicious curry
• Adzuki beans – so good for chili or as a dip
• Kidney beans
• Black beans – so versatile! Try this vegan Portuguese feijoada or vegan lettuce wraps and, also these easy black bean burgers
• Chickpeas – delicious for falafel, hummus with tahini
• Lentils – makes a perfect substitute for shepherd’s pie, and it is delicious in a salad such as in a potato salad

Spices and sauces

My top 10 spices:

1. Black pepper
2. Smoked paprika
3. Smoked garlic
4. Cinnamon
5. Ground coriander
6. Oregano
7. Thyme
8. Cumin
9. Turmeric
10. Curry powder

Now, my full collection:

Indian inspired

• Cayenne pepper
• Turmeric
• Cumin
• Ground coriander
• Curry powder
• Chilli powder

Herbs

• Rosemary
• Thyme
• Coriander
• Herbs du provence

Others

• Nutmeg
• Grated ginger
• Chinese spice

Other seasonings

• Bay leaves
• Nutritional yeast
• Fennel seeds
• Coriander seeds

My essential sauces

• Balsamic vinegar
• Sesame oil
• Soy sauce
• Tahini
• Olive oil
• Coconut milk
• Canned chopped tomatoes
• Mustard

Nuts and seeds

I like to have a varied diet and to do so, I think it is important to include nuts and seeds in it.

Nuts

My favourite nuts to have at home are:

• Peanuts
• Cashews
• Almonds
• Walnuts
• Pecan nuts
• Hazelnuts

Seeds

• Sunflower seeds
• Hemp seeds
• Pumpkin seeds
• Sesame seeds
• Ground flax seeds
  • To make a flax egg (replaces 1 egg in baking): just combine 1 tablespoon flax with 3 tablespoons warm water, and let sit for about 5 minutes until it thickens.
• Chia seeds – the perfect replacement for an egg such as flax seeds and to make a tasty chia seed pudding!

Flour

• Gram flour – this is perfect for an omelet and it is packed with protein as it is made from chickpeas. You can use it as an egg replacement for recipes such as quiche or even tasty vegan savory muffins
• Wholemeal flour – perfect for pancakes and any sort of recipe that requires flour.

Vegan Pantry Staples for Baking

I love to have these at home:

• Nut butter (you can see here how to make it from scratch!)
• Baking powder
• Dried yeast
• Coconut oil
• Sugar
• 85% chocolate
• Maple syrup
• Medjool dates
• Cornstarch

Has this guide helped you? Leave a comment below if you would like to see some more posts like this. That always helps a lot and I love helping out!

Finally, are you on Pinterest? Why not save this photo below to your boards so you can come back anytime you have questions!