I’ve thrown together a list of staples I like to keep in my pantry. Having these things handy makes it that much easier to create simple, fulfilling, vegan meals. Most of you may be surprised at how much of this you already have and if you don’t, hopefully you can use this post as a guideline for your next trip to the grocery store. Along with fresh fruit and veggies, here’s what I like to keep near.
Not pictured: hemp seeds, walnuts, pumpkin seeds, pecans, and macadamia nuts. Nuts are versatile. You can add them to soups, salads, smoothie bowls, and oats. I also like to make butters like cashew, almond, or peanut.
-Pure Maple Syrup
-Organic Cane Sugar
Most of these go into my baked goods, smoothie bowls, chia pudding, etc. I also use sweeteners for homemade juices and tea.
-Whole Wheat Flour
-Unbleached All Purpose Flour
-Flax Seed Powder
I love baking. I make my own pizza crust, bread, and pastries. These staples are nice to have handy for pancakes, waffles, muffins, and brownies from scratch.
-Apple cider Vinegar
Used for homemade sauces and dressings.
I do not recommend products that contain canola oil.
I purchase dry and canned beans for salads, soups, wraps, and stews. Organic, BPA free.
Feel free to buy your beans dry and pre-cook. Store in a mason jar or any container you can seal tightly.
-Dark Chocolate Chips
I keep these toppings available for ice cream, smoothie, baking, and snacks.
-Nutritional Yeast, Taco and Chili Seasoning, Bread Crumbs and Tortillas.
Nutritional yeast is something I like to keep handy for Parmesan “cheese” and Alfredo sauce. It’s a nice addition to meals when you want a cheesy flavor without the cheese. Taco seasoning is used for burrito bowls and tacos which I seem to be eating a lot of these days. The wheat tortillas are always on time for a quick wrap, tortilla, quesadilla or taco.