„My vegan pantry“

My vegan pantry

Oh, I wish there was that one closet. Preferably still as a walk-in closet, an actual “pantry”. Unfortunately, I can’t have one in our house and so the groceries mentioned below are spread over various cupboards, shelves, drawers, which I alone have an overview of. Well, “overview” is a flexible term, but I usually find what I’m looking for. But it doesn’t matter whether you, like me, tend to be a chaotic, or you have a sophisticated organization system and a spacious pantry, here I would like to give you an insight into what “always has to be in the house” for me. Equipped with theses basics I can just start cooking in most cases without having to go to 3 supermarkets first. Usually I only need to get the fresh ingredients depending on the recipe selected. Stock items that I always have on hand but would rather describe as optional are written in italics.

Canned goods, always in stock in the basement:

▸Tomatoes (pureed and chopped)

▸Chickpeas

▸White beans

▸Kidney beans

▸Black beans

▸Coconut milk

▸Sweetcorn

▸Applesauce

▸Morello cherries

▸Olives (green and black)

▸Capers

▸Jackfruit

Nuts and seeds,always on the kitchen shelf:

▸Almonds (whole, chopped, ground and flaked)

▸Cashews

▸Walnuts

▸Hazelnuts (whole and ground)

▸Coconur (grated and chips)

▸Sesame seeds (white and black)

▸Pine nuts

▸Pumpkin seeds

▸Sunflower seeds

▸Hemp seeds

▸Psyllium husks

▸Nut butter (peanut butter, almond butter, tahini, cashew butter, Haszelnut butter, coconut butter)

Spices, dried herbs and other condiments, always at hand:

▸Salt (fine and coarse for the mill)

▸Pepper (whole for the pepper mill, mostly black pepper)

▸Kala Namak

▸Cinnamon

▸Paprika powder (sweet, smoked, spicy)

▸Curry powder

▸Turmeric

▸Coriander / Cilantro

▸Cumin

▸Garlic, granulated

▸Onion powder

▸Nutmeg

▸Chili flakes

▸Ginger powder

▸Cayenne pepper

▸Garam masala

▸Herbs of Provence or Italian herbs blend

▸Basil

▸Rosmary

▸Oregano

▸Bay leaves

▸Thyme

▸Mint

▸Soy sauce

▸Vegetable broth (I use broth powder)

▸Mustard (medium hot; after opening stored in the fridge)

▸Nooch aka nutritional yeast

▸Tomato paste (after opening stored in the fridge)

▸Paprika paste (after opening stored in the fridge)

▸Miso paste (after opening stored in the fridge)

▸Curry paste (red, yellow and green; after opening stored in the fridge)

Oils and vinegars, always at hand:

▸Olive oil

▸Sesam oil, roasted

▸coconut oil

▸neutral vegetable oil (z. B. sunflower oil or rapeseed oil)

▸Peanut oil

▸White wine vinegar

▸Balsamic vinegar

▸Apple cider vinegar

Frozen foods, always in the spacious freezer compartment:

▸Spinach

▸Peas

▸Broccoli

▸Cauliflower

▸Mango

▸Strawberries

▸Blueberries

▸Raspberries

▸Banana (I always freeze them myself if they get too brown, then they can be used for smoothies, or the obligatory banana bread, or you can use them to sweeten pancakes for the baby, like I do ;-))

▸Herbs (parsley, chives, dill, Italian herbs)

▸Ginger (self-frozen. Broken or cut into 2-3cm/1-2″ pieces. I always buy organic ginger and save myself the peeling)

▸dried tomatos (without oil)

▸vegan frozen pizza (no idea how it got in there!)

For the fridge, guess where:

▸vegan butter

▸plant-based yoghurt (soy, almond or coconut)

▸vegan cheese (I find it handy to have grated cheese around the house, especially for cooking)

▸vegan cream cheese (the plain kind to use on bread, as well as for baking etc.)

▸vegan feta

▸vegan crème fraîche

▸vegan cream (cooking cream and whipped cream)

▸Tofu (plain and smoked)

▸vegan puff pastry (before Vegan-Cookbooks.Reviews we almost always had some in the house to conjure up something delicious quickly and easily)

▸Lemon and lime juice

More baking ingredients, on the kitchen shelf:

▸Cocoa powder

▸Baking powder

▸Vanilla sugar

▸Baking soda

▸Pudding powder (vanilla)

▸Dry yeast

▸Vanilla (As an extract or paste)

▸Cream stiffner

▸Agar agar

▸Marzipan

▸Vegan dark chocolate

Other basics, always ready to hand AND in stock in the basement:

▸plant-based milk (I always have a cheap unsweetened milk for cooking and baking and my favorite milk for coffee in stock)

▸Flour (wheat all purpose flour and light spelt flour and wholegrain variants)

▸Breadcrumbs

Sugar (powdered sugar, normal white industrial sugar and coconut blossom sugar are always in the house)

▸Pasta (I always like to have penne, spirelli, spaghetti and lasagne sheets in the house)

▸Rice (basmati, long grain and milk rice, which I also like to use in risottos)

▸(Red) lentils

▸Quinoa

▸Millet

▸Dried fruit (dates, apricots, prunes)

▸Cornstarch

▸Liquid sweetener (maple syrup, agave syrup, vegan honey)

Durable fresh ingredients,always at hand in the kitchen:

▸Onions (red, white, shallots)

▸Garlic

▸Potatoes

▸Carrots

▸Lemons and limes (unfortunately they don’t keep very long, but I always try to have some in organic quality)

▸Bananas (to eat and freeze before turning too brown)

▸Apples (Jonagold, my Love)

Fresh herbs, unfortunately only in summer outside in the herb bed:

▸Basil

▸Chives

▸Parsley

▸Coriander / Cilantro

▸Rosmary

▸Oregano

▸Sage

▸Thyme

▸Mint

▸Catnip (to attract the fluffy neighbors, ok just kidding. Luckily they come anyway)