Pantry Staples
A little snapshot into my kitchen. Of course this is just the beginning, so think of it as a suggestion for a vegan starter kit. The opportunities in vegan cooking are endless...so get creative!
Agave or Maple Syrup
These are natural sweeteners I use for baking and smoothies instead of honey or sugar.
Bananas
I only like to eat green bananas. Once they are too ripe to eat, peel the skin and store them in the freezer in an airtight container. You will want to have frozen bananas on hand for smoothies and nice cream.
Cashews
Nuts are very popular in vegan cooking, but especially cashews for how creamy they make sauces.
Condiments
Salsa, soy sauce/tamari, chili sauce, ketchup/mustard, and vegan mayo.
Herbs
Cilantro, scallion, parsley and basil. My top four most used fresh herbs. These bring a lot of flavor (or pretty garnish) to any dish. Plus you can make pestos and tabbouli.
Legumes
Beans, Peas, Lentils. Tacos, veggie burgers, soups...the possibilities are endless for these protein and fiber-rich ingredients.
Lemons & Limes
These needed their own category because I love to spritz a wedge into my water and I flavor most of my dishes with some citrus.
Nutritional Yeast
a.k.a. nooch. B-12 rich condiment/ingredient that tastes cheezy.
Non-Dairy Milk
Soy, almond, cashew, coconut, oat, flax, hemp. Take your pick! Non-dairy milks can be substituted 1-1 for non-dairy milk.
Quinoa
Red and white varieties. Grain that's rich in amino acids and protein. Eat warm instead of rice or cold in salads.
Rice
Jasmine, Basmati, Wild, Brown. Eat with curries, stuff baked peppers, or use as a binder in homemade veggie burgers.
Tahini
Sesame paste. Great for creamy salad dressings and hummus.
Tofu
Silken or firm (medium, firm, extra firm). You will find this in most grocery stores either vacuum sealed or soaking in water. Eat cold in salad, as a scrambled egg substitute, in baking, or as the protein for your main course.
Vegetables (and fruit)
Don't think you can be vegan without eating your daily vegetables! Raw, cooked, or juiced...have at it! The more variety, the better.
Agave or Maple Syrup
These are natural sweeteners I use for baking and smoothies instead of honey or sugar.
Bananas
I only like to eat green bananas. Once they are too ripe to eat, peel the skin and store them in the freezer in an airtight container. You will want to have frozen bananas on hand for smoothies and nice cream.
Cashews
Nuts are very popular in vegan cooking, but especially cashews for how creamy they make sauces.
Condiments
Salsa, soy sauce/tamari, chili sauce, ketchup/mustard, and vegan mayo.
Herbs
Cilantro, scallion, parsley and basil. My top four most used fresh herbs. These bring a lot of flavor (or pretty garnish) to any dish. Plus you can make pestos and tabbouli.
Legumes
Beans, Peas, Lentils. Tacos, veggie burgers, soups...the possibilities are endless for these protein and fiber-rich ingredients.
Lemons & Limes
These needed their own category because I love to spritz a wedge into my water and I flavor most of my dishes with some citrus.
Nutritional Yeast
a.k.a. nooch. B-12 rich condiment/ingredient that tastes cheezy.
Non-Dairy Milk
Soy, almond, cashew, coconut, oat, flax, hemp. Take your pick! Non-dairy milks can be substituted 1-1 for non-dairy milk.
Quinoa
Red and white varieties. Grain that's rich in amino acids and protein. Eat warm instead of rice or cold in salads.
Rice
Jasmine, Basmati, Wild, Brown. Eat with curries, stuff baked peppers, or use as a binder in homemade veggie burgers.
Tahini
Sesame paste. Great for creamy salad dressings and hummus.
Tofu
Silken or firm (medium, firm, extra firm). You will find this in most grocery stores either vacuum sealed or soaking in water. Eat cold in salad, as a scrambled egg substitute, in baking, or as the protein for your main course.
Vegetables (and fruit)
Don't think you can be vegan without eating your daily vegetables! Raw, cooked, or juiced...have at it! The more variety, the better.
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