Vegan Pantry Staples & Basics – Looking to stock your kitchen with whole food, vegan items? Let this comprehensive guide help you build a healthy, plant-based kitchen pantry!
MY VEGAN PANTRY & KITCHEN ESSENTIALS
From pantry, to cupboards and refrigerator, the following is a list of staples you may find in my vegan kitchen. All pantry and refrigerator items are part of a healthy, whole foods diet. Most I have used and can be found within the vegan recipes, some items are used more frequently and noted in bold.
As for the equipment I have listed, these are the items that suit my kitchen cooking style and find to be useful. I hope this will encourage you as a guide for your own kitchen and any changes you’re looking to make.
Most items are easily accessible and reasonably priced, making eating a plant-based diet easy and affordable. It’s just a matter of pulling together meal plans and routines to suit your lifestyle. I hope you find lots of inspiration here at TSV!
Once you’ve gone through the list and would like ideas for specific ingredients, be sure to take a look at this list of Vegan Recipes By Ingredient!
Please note, this page contains affiliate links. Links are to brands I have used or recommend, and by choosing to use these links earns TSV a small commission, and it doesn’t cost you anything – thank you for your support!
Table of Contents
bold = used most frequently
(GF) = Gluten Free (grains, pastas & flours)
LEGUMES
Legumes are the main proteins in a vegan diet. They are inexpensive and extremely versatile. Legumes are low in fat, high in protein and fiber, and carry essential micronutrients and phytochemicals to keep you at your best. Cooked fresh is best, but canned is great too for those who need a more convenient option.
From Hummus (which I eat almost every day), Veggie Burgers, tacos, burritos, Creamy Broccoli & Red Lentil Soup or Split Pea Soup, Black Bean, Broccoli & Avocado Salad, Lentil & Hummus Wraps, Italian Bean balls, to pasta dishes, all types of legumes can be used in various ways creating an endless supply of high protein, plant-based meals. See all Bean & Legume recipes on TSV!
- edemame – whole bean
- lentils (green, red, black)
- peas (split & whole)
- tempeh (organic non-gmo) eat in moderation
- tofu (organic non-gmo) eat in moderation
- black beans
- black eyed peas
- chickpeas (garbanzo beans)
- kidney beans
- pinto beans
- white beans (cannellini, navy, great northern)
- refried pinto beans
- refried black beans
GRAINS
Grains make for great fillers and main meals. Full of fiber and protein, fuel up with breakfast foods like this Cinnamon Oatmeal, DIY Muesli and Overnight Buckwheat & Steel-Cut Oat Breakfast Jars. For the later meals, add a rice of choice, farro, wheat berries, quinoa, etc. to complete your main meals. Many of these grains are gluten free and should be used as part of a healthy diet.
- amaranth (GF)
- barley
- basmati & jasmine rice (GF)
- black rice – black pearl or forbidden (GF)
- brown rice (GF)
- buckwheat groats, raw pref (GF)
- bulgar wheat
- farro
- millet (GF)
- oats – steel-cut, rolled and quick (can be GF)
- quinoa (GF)
- wheat berries
- wild rice (GF)
PASTAS
A good pasta dish is so comforting. My favorite pasta is the soba noodles with the quinoa, brown rice and spelt next. I love making this Vegetable Lo Mein, Vegan Pasta Salad, Chickpea Noodle Soup, and good old-fashioned Pesto with Spaghetti. Each pasta has its place and keeps my pantry varied. And, for those worrying about getting enough protein, there’s even a high protein pasta on the market these days!
- brown rice pasta (GF)
- mung bean threads (GF)
- quinoa pasta (GF)
- rice noodles (all sizes) (GF)
- 100% soba noodles (GF)
- spelt pasta
- whole wheat
FLOURS
If you love baking and making vegan pancakes, flour is going to be essential. Even if not, you’ll want to have some on hand for recipes that call for small amounts (like when thickening gravies or sauces). Spelt flour is my favorite, which bakes up beautifully, making for perfect vegan pancakes, muffins, cookies and breads. Following spelt would be almond flour, buckwheat flour and chickpea flour. I usually have about 4 flours on hand at any given time, all of which I store in the refrigerator to maintain maximum freshness.
- all-purpose gluten free flour (GF)
- almond flour & almond meal (GF)
- buckwheat flour
- chickpea flour (aka. garbanzo bean, besan, gram flour) (GF)
- cornmeal, grits, polenta (coarse or fine grind) (organic pref.) (GF)
- oat flour (GF) – you can easily grind your own using oats
- spelt flour
- whole wheat flour
- whole wheat pastry flour
NUTS & SEEDS (all raw, except where noted)
All around, nuts and seeds are great as toppers and snacks. You’ll be amazed what you can make with them…i.e. tahini, cashew ricotta cheese or almond parmesan, nut meats, nut butters, raw energy bites, no-bake cheesecake, etc. Having a nice assortment on hand will be a plus! I store mine in mason jars and keep them in the refrigerator for maximum freshness.
- almonds
- cashews
- chia seeds
- flaxseed meal
- hemp hearts – hulled hemp seeds
- pecans
- pepitas (pumpkin seeds)
- pistachios
- sesame seeds (white, black & toasted)
- sunflower seeds (raw or toasted)
- walnuts
DRIED FRUITS
Dried fruits are great as snacks and toppers, or mixed with nuts, like this Almost-Everything Trail Mix. Make raw truffles and desserts. You can also use dried fruit in this DIY Muesli Mix for a quick breakfast idea. Try adding dates to your smoothie for sweetness, like this Vanilla Date Smoothie. And I love taking dried mango slices on the go for snaking. As with nuts, a nice variety is good to have on hand. Dried fruits are fine stored in the pantry, but will keep longer in the refrigerator.
- apricots
- coconut flakes – all sizes
- cranberries – unsweetened or organic sweetened
- currants
- dates
- goji berries
- mango (unsulfured & unsweetened)
- raisins
SWEETENERS
Natural sweeteners, my favorite and most used is pure maple syrup. Dates are a favorite as well to sweeten shakes, smoothies, and no bake desserts. Coconut sugar has a wonderful caramel flavor, like brown sugar, that I love to bake with. If watching sugars, monkfruit sweetener is a great alternative.
- pure maple syrup
- coconut sugar
- coconut nectar
- organic pure cane sugar
- raw sugar
- dates
SPICES
Spices are what will make your meals come alive. I love the simplicity of allowing my vegetables to shine, but sometimes I like to use many spices at once to really make a dish flavorful as possible. I have a large selection in my pantry, but find that I usually stick with a few key ones that I love. Use spices to take old recipes and change them up using a different blend. Some recipes I prefer to use fresh herbs like basil, cilantro and parsley, while the rest I’m happy to use dried. I recommend purchasing the freshest dried herbs and spices you can find for best flavor!
- allspice
- basil (fresh pref.)
- bay leaves
- caraway seeds
- cardamom
- cayenne
- chili powder
- chipotle
- cilantro (fresh pref.)
- cinnamon
- cloves
- coriander
- cream of tartar
- cumin
- curry
- fennel
- garam marsala
- garlic powder
- ginger
- herbs de Provence
- himalayan salt
- lemon pepper
- marjoram
- mustard powder
- nutmeg
- old bay seasoning
- oregano
- onion powder
- paprika (sweet)
- paprika (smoked)
- parsley (fresh pref.)
- peppercorns (rainbow pref.)
- pumpkin pie spice
- red pepper flakes
- rosemary
- sage
- smoked salt
- summer savory
- tarragon
- thyme
- turmeric
- vanilla extract and/or vanilla beans
- white pepper
- za’atar
OILS
I try to use oils as sparingly as possible, but do keep a few on hand. And depending on what my dish is going to be will depend on my oil. When baking, I use light flavored olive oil and coconut oil, and sometimes I’ll switch it up with grapeseed oil. Sesame oil is used mainly for stir-fries and Asian style cooking. When roasting or sauteeing vegetables, I use either olive, grapeseed or coconut oil. Extra virgin olive oil is used for dressing and non-heat recipes.
- coconut oil
- grapeseed oil
- extra virgin olive oil
- olive oil (I prefer light flavored)
- sesame oil (regular and toasted)
- other nut oils (walnut, hazelnut, pistachio, etc.)
VINEGARS
Vinegar adds a nice zest and tang to dishes, my favorite and most used is apple cider vinegar, which so happens to be the healthiest of them all. Vinegar is great in an assortment of recipes from stir-fries (for which I use rice wine vinegar), to salad dressings (all vinegars work here), and soups are great with a splash of balsamic. Vinegars also lend a hand when an acid is needed, like making vegan buttermilk and cheeses.
- apple cider vinegar (unfiltered)
- balsamic vinegar (white and dark)
- champagne vinegar
- red wine vinegar
- rice vinegar
- white wine vinegar
BUTTERS & CONDIMENTS
A good assortment of these will go a long way. You can do so much with all of these. From dressings, dips, sauces, spreads and toppings, these are essentials.
- tahini
- almond butter
- coconut butter
- vegan butter – I recommend Miyokos
- ketchup (organic)
- mustard (whole grain, dijon, brown mustard)
- 100% fruit jams & jellies
- sriracha
- chili paste
- tapitio (or other favorite vegan hot sauce)
- tamari, soy sauce or nama shoyu
- coconut amino’s
CANNED & BOTTLED GOODS
Of course, I want you to cook from scratch as much as possible, but I also realize that not everyone has the desire or time. This is where canned goods can be a great saver of time and energy. Keeping a stocked pantry with some of these essentials means you’ll be able to pull something together. Try to buy bottled items whenever possible and look for BPA free cans.
- diced tomatoes (pref. fire roasted)
- sun-dried tomatoes
- tomato paste
- fire roasted green chilies
- coconut milk (full fat & light)
- bottled spaghetti sauce
- baked beans
- salsa
- enchilada sauce (green or red)
- curry paste (red is what I have)
- mirin
- olives (green and/or black)
- greek pepperoncini, sliced or whole
- unsweetened apple sauce
- bottled lemon/lime juice (in case I don’t have lemons)
PACKAGED AND OTHER
More base essentials to have on hand to throw together with fresh produce or baked up into something wonderful.
- dried shitakes or wild mushrooms
- wakame (sea kelp)
- tortillas (corn or whole wheat)
- breads (I love Dave’s Killer Bread)
- rice paper sheets
- nori wraps/sheets
- nutritional yeast
- bouillon cubes or vegetable broth base
- hemp protein powder (and other vegan protein powders)
- cocoa/cacao powder
- cocoa nibs
- Enjoy Life semi sweet mini chocolate chips
- Ghirardelli semi-sweet chocolate chips
- corn starch, potato starch, tapioca flour or arrowroot flour (for thickening)
- baking soda
- aluminum free baking powder
- green tea & yerba mate
- instant espresso (for baking and chocolate goodies)
- popcorn kernels
REFRIGERATOR ESSENTIALS
You’ll find these trusted items in my refrigerator. Almond milk and miso being my most used.
- unsweetened almond milk
- non-dairy yogurt
- miso
- tofu
- tempeh
FREEZER
- frozen fruits
- leftovers :)
THINGS I KEEP IN MY REFRIGERATOR AFTER OPENING
Some are quite obvious, while others not so and I keep in the refrigerator for maximum freshness.
- flours
- nuts & seeds
- maple syrup
- ketchup
- mustard
- tahini
- curry paste
- jams & jellies
- almond and nut butters
- coconut aminos
- mirin
- baking soda/powder
- lemon juice
- applesauce
- bottled lemon/lime juice
KITCHEN TOOLS
The kitchen tool list is maybe a bit overboard and some obvious. Once I started it, I couldn’t stop. Of course you don’t need all these kitchen tools and can make do with some of the basics. This is what’s in my kitchen after a few years of accumulation and are noted here because they are useful to me. Hopefully this can be a good guide to get you started or think of something you may have overlooked.
- food processor
- blender
- immersion blender
- small blender (Nutri Bullet or Magic Bullet)
- vegetable peeler
- julienne tool
- spiralizer
- microplane
- mortar & pestle
- tea kettle
- silpat
- large carbon steel wok (w/ wooden handles pref. on both sides for easy handling)
- stock pot (great for large batches of soup and stove top popcorn)
- cast iron skillet & griddle (griddle pref. smooth on one side & ribbed on the other)
- mason jars (all sizes) (perfect for the organizer and to take soups, smoothies, etc. on the go)
- basic measuring spoons (1/4 t, 1/2t, 1t, 1T)
- basic dry measuring cups (1/4, 1/3, 1/2, 1 cup)
- liquid measuring cups (I have a 2 cup & 4 cup)
- whisk, small and large (I use my little one all the time for sauces and dressings)
- tongs
- ladle
- assorted wooden spoons
- mixing bowls (small to large)
- silicon mitts
- silicon brush
- small silicon bowls (great for drizzling thick sauces and icings)
- potato masher
- grater
- can opener
- kitchen scissors
- bamboo steamer
- serrated bread knife
- good chef knives & sharpener (I have three sizes: paring, utility & chef)
- cutting board (various sizes are helpful)
- colander (small to large)
- fine mesh strainer (small to large)
- oversize griddle/pan spatula
- rubber spatula
- mineral oil (for maintaining cutting boards and wooden utensils)
ESSENTIAL BOOKS
- The Vegetarian Flavor Bible (for pairing flavors)
- The Wellness Encyclopedia of Health & Nutrition (an excellent book filled with how to select, store, prep and cook ingredients, as well as nutritional info)
added suggestions by others
- crock pot (perfect for the busy person…set it and forget it)
- rice cooker
- Instant Pot (an all-in one, fast cooking appliance)
- stand alone mixer (attachments are a plus )
So there you have it! I may have missed a thing or two in its entirety but this is a pretty solid list of things to work with in a vegan/plant-based kitchen. Add in some fresh produce to the mix and you can whip up some pretty amazing snacks, meals, breads and desserts. Easy, peasy, vegan! Cheers :)
Mark! says
Your “My Pantry” page is the best example I have ever seen of this type. It is a concise listing that is the perfect place be begin a journey in cooking. Beautiful work!
Anita says
Wonderful site, came upon it as I have just watched Cowspiracy and although I WAS a pescatarian I am now going to become vegan and am desperately trying to work out what I need to make sure I have all the nutrients, vitamins and minerals etc that I need. I find it SO SO complicated and just want someone to tell me simply what I need as basic ‘stuff’ – I don’t want to eat all those processed things like Tofu…
I think I just want someone to say : as long as you eat this this and this and add anything else you want you’ll be fine….but then they say Vitamin K and selenium bla bla …ugh and I want to give up ! but not this time – I am determined! Any simple suggestions? Your list is so brilliant and specific but so long for one taking baby steps (at 64 years young!!)
Christina says
ah I am so excited to have found your blog! I love stumbling across new vegan recipes and I am drooling over everything I’ve seen. Thank you for this super comprehensive list! It is really helpful to add to my pantry but also reassuring. I try to eat foods that are as minimally processed as possible and I’ve often struggled with using some of canned or more processed items like diced tomatoes or applesauce or spaghetti sauce or salsa, but I’m happy to see that like you said, we all have to take some short cuts because most of us aren’t cooking 24 hours a day!
A couple questions! Why do you list tofu and tempeh as using sparingly? Personal preference of using less soy in your diet or deeper? Also, for your frozen section, do you keep frozen veggies too? I often buy bags of plain veggies like broccoli or green beans to have on hand and add to dishes or eat as a quick snack, :)
Thank you for this amazing corner of the internet! :)
Julie | The Simple Veganista says
Thank you, and I hope you everything to your liking!
I limit my soy due to much of the information I’ve seen over the previous years. I treat it like red meat (in the carnivore world), only a few times a week. I usually just cook with fresh veggies, but I think frozen veggies are great too. I’ll add them in, they make for convenience and ease. Thanks for mentioning that.
Cheers :)
Lisa Potter says
Hello,
I love this site! I’m wondering what spiralizer you use.
Thanks!
Melissa says
Stumbled across your site today and so thrilled! Great content and information, as well as so palatable for those of us with just our toes in the water. Thank you!
Julie | The Simple Veganista says
Thank you! I hope you do get to try a few recipes. Enjoy! :)
Nong Louie says
I love your website. It really resonants with my wife and I since we are buddhist. We are not only vegan but don’t include egg, onion or garlic as part of our spiritual path, sattvic approach. Simple recipes for a simple life. Visually stunning images as well. Just lovely, many thanks.
Sharon Johnson says
Julie — thanks so much for all of the good info, helpful hints, etc. We are not vegans, vegetarians, etc. but we’re also not huge meat/chicken/fish eaters. I love your Pantry and Kitchen Essential s list. It is extremely helpful for all cooks/bakers and especially for those who are new to the kitchen and totally in the dark when it comes to stocking my favorite room in the house. Fortunately I learned to cook from my grandmother because I did the majority of cooking at home from the time I was 10 until I left when I was 20. For two and a half years prior to turning ten we were in Germany (my dad was in the Army) and we had a maid, who also taught me cooking. My mother always seemed to be working and was not really into cooking.
I would like to add a few things to your very good list. Partially due to my age, as well as my love for cooking. Please do not feel offended with me doing so. When fruit is not in season, we are quite fortunate to have so many dried varieties of fruit. Many of these can be rehydrated with a little water and time. I ty to have agave on hand in addition to what you have listed. When it comes to spices I also use the Chinese 5-spice, Worcestershire sauce, as well as a few more extracts, Brown sugar and Powered Sugar (I love to bake as well as cook), regular plain vinegar, etc. Gadgets are my ‘downfall’. I actually have duplicates of a lot of the gadgets, pans, both electrical and manual small appliances, etc. I have 6, 8 and 12 qt stock pots, I have several sizes and shapes of cast iron skillets (A couple were my grandmothers), I have measuring spoons and cups in 1/8 tsp/cup and 3/4 tsp/cup and 1 cup liquid measuring cup, several sizes of tongs, a couple of ladles including one with a pour spout. I have a potato ricer which is very handy and it comes in real handy for a lit of things including homemade applesauce. Graters are definitely necessary so I have a box type grater and several different ones that are flat. In addition to a serrated bread knife, I have a serrated tomato knife which is a great addition. I have numerous cutting boards so I never have to worry about cross-contamination (the relative new set of 3 or 4 is nice to have). When it comes to rubber spatulas, I have several in different styles and sizes. Keep up the good work!!
Julie | The Simple Veganista says
I have replaced all my ‘teflon’ type cookware with ‘ceramic enamal’ coated cookware and love it. A quick google search will pull up more info and where you can find it. It is becoming much more popular and easier to find. When applicable I also look for appliances that are ‘ceramic enamal’ coated in place of ‘teflon’. Things like griddles, waffle makers, etc. I’ve been able to replace everything. Thanks for the great question! Cheers :)
Jessica Marisa says
I just found your page, and I gotta say I love it! Can’t wait to try some of your recipes!
Sari Jane says
Fabulous list! I was on a budget when I needed to set myself up again and made a shopping plan to buy 1 bottle of herbs/spices each time I went shopping to break it up as well as a few others things to slowly build up.
Anonymous says
Oh my god, your photos are so beautiful/minimal/overall great and I really like the jars and the colours!
Joan @ The Fair Kitchen says
I love your list for kitchen essentials. I'm gonna stock-up with some items that I lack at this time. Still it inspired me to throw some junk that I dont use in my kitchen.
Aurélie says
I found your blog by a coincidence and Waou!!! I'm not a vegan, not even a vegetarian (but I have to admit I don't eat meat/fish more than once a week and I'm not a big fan) and well all your receipes are AMAZING! I love cooking and I'm always looking for inspiration especially for my daily lunch box and small diner fix and I think I just found what I have been looking for in years!
Healthy, easy, affordable, tasty and beautiful, OMG you made my day, even my weekend! Thanks a lot, and be sure I'll be following you closely from now on.
Even the hassle of "translating" all measures in grams and millimiters that usually keeps me away from American blog won't stope me this time. I can't wait to try one of your receipe!
Anonymous says
Lovely pictures :) and will try the recipes soon! probably your chickpea flatbread for tomorows lunch :) daria
julie@thesimpleveganista says
Thank you Daria!! The chickpea flat bread is great…would love to know how it goes for you and any changes you made that we all might like to try! Cheers :)
Anonymous says
i made them and i loved their eggy taste! and how easy u can make them! i just used leek insted of onion as had none at hand, but next time round will be more frivolous at the ingriendents choice ;) keep up the good recipe job :D daria
julie@thesimpleveganista says
I put this link in the 'Everyday Nourish Bowl' recipe notes.
Tasha says
Just stumbled upon your blog and it was love at first sight!
julie@thesimpleveganista says
Thank you Tasha! I hope you find lots of inspiration. Cheers :)
Andrea says
Ghiradelli chocolate chips use GMO sugar.I asked them .That being said they told me they hoped I would enjoy their products.Don't think so! I will be using Enjoy life chocolate chips :)
julie@thesimpleveganista says
That's good to know! I prefer the Enjoy Life brand myself. Thanks for sharing. :)
Penny Grace says
Thanks for sharing.
summer says
How much money would you say you spend on groceries a month? I'm on a limited budget, and I try, but buying clean foods on a small amount can be rather difficult.
julie@thesimpleveganista says
Well, since I'm a food blogger, I spend more than the average person I'm sure of that. I have saved all my receipts and can go over each recipe pretty well figuring out about how much each one costs (hopefully I will use this info in the future to share). I can say that with a little planning you can make your budget go far. I've seen typical fast food bills for one person be about $5 to $8 dollars. With that and assuming their panty is stocked well, that one person could've made a hearty homemade meal…like a hearty stew and crusty bread (with leftovers!), veggie & bean tacos, veggie burgers (with leftovers), mashed chickpea salad sandwich (leftovers maybe?!), etc. It's just a matter of taking your budget, slowly adding items into your pantry each month and finding recipes that you can rotate on a weekly basis within your budget adding a new recipe every week to keep it fun and different. Some items are a bit more expensive like pure maple syrup, a few of the oils, some nuts, protein powder…these can run upwards of $8 – 10 a shot making your grocery bill add up but they also can be used multiple times making the overall usage cost low. It's just in how you look at it and serious planning that are the keys to success when on a budget. I hope that helps. Best of luck to you Summer! Cheers :)
The West Texonian says
I'm actually saving money, I suppose because I ate a lot of meat, especially prepare meat. The nutritional yeast was the most expensive thing so far but what a great Parmesan substitute with the Almond Parmesan recipe!
Courtney says
Haha, thanks for your quick reply! I am the same way, I'm much more a salt/savory recipe person vs baking/sweets. Makes sense to me! Looking forward to more of your recipes, everything I've made has been great.
Courtney says
Hi Julie,
I love your blog, and this may be a really silly question but why do you refrigerate flour? Have I been doing this wrong my whole life?
julie@thesimpleveganista says
First off, thank you! And there are no silly questions in my opinion. :) I keep my flour in the refrigerator to keep it fresher longer. I'm not much of a baker. As you can tell, I don't have tons of cookies, breads and baked goodies in the recipes…not yet anyway! :) It keeps it fresher, longer which in my case is perfect. :)