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, this Tofu Buddha Bowl, this vegan broccoli quiche or even these crispy tofu nuggets
Tempeh - it has a stronger taste to it but, cooked right, it is so, so good such as in this tempeh veggie stir fry recipe!

Curried couscous salad in a bowl with tofu, nectarine, coriander, lime juice and red onion

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

Bowl with soy yogurt, granola, watermelon and a spoon on a table

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) - such as this delicious vegan mushroom 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 that you will need to make this amazing vegan lentil lasagna
- 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 or as an adzuki bean hummus
Red beans - so good for burgers such as these delicious healthy vegan burgers
Black beans - so versatile! Try this vegan Portuguese feijoada, this vegan gnocchi bake 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, in a lentil bolognese. If using red lentils you could even try this vegan pasta bake!

Falafel, cloth and cucumber and yoghurt sauce

Easy black bean burgers on a bun with lettuce, cheese, a double burger and tomato on a plate

Hearty lentil and potato salad with potato, lentils, cucumber, bell pepper, red onions in bowls and a tahini dressing

Plate with spaghetti, lentils bolognese and bowl with nutritional yeast

Black beans, smoked tofu, couscous, cucumber, coriander, bell pepper, carrot, bowl, orange

Spices and sauces

My top 10 spices:

Black pepper
Smoked paprika
Smoked garlic
Cinnamon
Ground coriander
Oregano
Thyme
Cumin
Turmeric
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!

Strawberry chia pudding in 3 glasses on a table with lemon and chopped strawberry

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, even for bechamel sauce (see here how to make vegan bechamel sauce)