Ever wondered what a vegan keeps in her pantry? Well, look no further than this – just joking, I’m not going down the route of cheesy blog post opening lines.
Anyway, I’ve compiled a list of the top ten ingredients you’ll always find in my cupboard. I eat a vegan diet composed mostly of wholefoods, but this is suitable for anyone who wishes to expose themselves to the joys of eating more plants and having plenty of healthy ingredients within reach.
These items are affordable and many can be cooked in bulk for the week ahead as a means of saving time, money and energy. Moreover, they act as a basis for the majority of vegan recipes out there. When it comes to cooking, I like to plan ahead and will buy ‘fancier’ extras whenever they are required (i.e., those magical superfood powders sourced from the soils of Narnia – I admit I can never hold myself back from diving head first into food trends) but always ensure my kitchen is well stocked with the basics because no one likes getting to their chickpea curry night and discovering they have no chickpeas.
Before I give myself the opportunity to ramble on for three thousand words, here are my pantry staples:
You knew this one was coming. I am in love with my beans and pulses. These contain an abundance of micronutrients such as iron and potassium, and are often the main protein source in vegan diets. As someone who is trying to build muscle, the latter is enough to make me stock my cupboards with an excessive amount of black beans.
I keep both canned and dry in my kitchen. Canned is great for convenience, but I use dry whenever I have a bit of extra time, as they require soaking and cooking, and want a ‘fresher’ taste. My favourites include:
- Black beans – these are a great option for buying fresh and soaking overnight
- Chickpeas – roast them with some agave nectar and paprika and thank me later!
- Cannellini beans
- Red kidney beans
- Lentils: red, green and black
- Dried soya mince – an incredible meat free alternative for spaghetti bolognese!
- Giant lentils