Now discover even more vegan recipes for Veganuary and beyond. Next read 10 things I wish I knew before going vegan.
10 vegan store-cupboard essentials
1. Nutritional yeast
This nutritional powerhouse is not only favoured for its B12 content, but also for adding cheesy, nutty flavour to a variety of vegan dishes. Affectionately abbreviated to ‘nooch’, sprinkle it into vegan cheese sauces, vegan pesto, risotto, scrambled tofu and homemade seitan, or make your own plant-based alternative to parmesan with blitzed cashews and a pinch of salt and garlic powder.
Find out more about nutritional yeast and where to buy it.
2. Lentils
A week rarely passes without the consumption of lentils in one form or another in my household. I love to have a tin of green lentils in my cupboard to add quick flavour and texture to cooked rice along with some fresh green herbs. Dried red lentils are my failsafe alternative to add meaty bite – along with plenty of protein and fibre – to vegan bolognese sauces or to make curries go further.
Try our vegetarian lentil recipes – the vegan red lentil dahl soup with broccoli tarka is a personal favourite.
3. Tinned chickpeas
Air frying a tin of drained chickpeas with salt, pepper, ground paprika and a drizzle of oil until golden and crispy makes a great high-protein and crunchy topping for avocado toast, vegan soups, vegan salads and more. Try our fattoush with crisp spiced chickpeas for more inspiration.
Make sure to keep the drained liquid from your chickpeas, as this ‘aquafaba’ (which is simply the bean soaking liquid), can be used in vegan baking. Due to the protein content of the liquid from the chickpeas, it can be whipped to make vegan meringue, such as in Richard Makin’s vegan blueberry meringue pie. Or, you can use it to make your own vegan mayonnaise or salad dressing.
Other jarred and tinned beans to keep on-hand include butter beans – also great for blending into sauces, adding into salads or simply eating on toast for an easy meal. Discover our favourite butter bean recipes.
4. Ground flaxseed
When mixed with hot water and left for a few minutes, ground flaxseed miraculously transforms into a convincing stand-in for eggs as a binding agent in baking. You can use the ratio of 1 tbsp of ground flaxseed to 3 tbsp of hot water as a substitute for one egg in baking, although be aware that it isn’t a hard and fast rule and may take some trial and error depending on the recipe.
Find more inspiration from our vegan baking recipes and listen to School Night Vegan aka Richard Makin on the olive podcast with 10 things you need to know about vegan baking. If you’re a particularly ambitious baker, take your vegan baking to the next level with agar agar, a vegan alternative to gelatine which can be used to set cheesecakes and other set desserts.
Ground flaxseed is packed with fibre, so why not sprinkle some over your granola, or blend into a smoothie? Our green vegetable smoothie contains flaxseed, spinach, kale and oats for a deliciously nutritious start to the day.
5. Silken tofu
Boasting a long shelf-life, a reserve of silken tofu on-hand in your pantry helps to stave off any takeaway temptations. Make an easy scrambled tofu (using silken tofu rather than firm in this recipe will give it a softer texture) or for an easy, assembly-only starter in an Asian-inspired menu, try our silken tofu topped with soy sauce, gochujang and sesame seeds.
If you can’t live without seriously eggy tasting scrambled eggs during Veganuary, try a sprinkling of black salt: kala namak. It’s available from most health food shops and boasts a seriously pungent sulphurous smell and taste – so go easy and start with just a pinch! Get to grips with black salt by trying our vegan shakshuka.
The smooth texture of silken tofu means it can easily be blended into pasta sauces to boost their protein content as well as add low-fat creaminess. This also lends itself well to vegan desserts, such as in our vegan chocolate mousse.
For more inspiration, try all of our tofu recipes.
6. Miso paste
Made from fermented soy beans, miso paste not only has gut health benefits, but also adds a punch of umami flavour to dishes. Traditionally used in classic Asian dishes like this shredded veg miso soup, you can also put a teaspoon into vegan cheese sauces as well as sweet treats such as cookies and brownies for an elevated version of the sweet and savoury flavour combination.
With a wide variety of miso pastes available on the market – white, red and yellow being the most popular – try a few varieties and brands to find out which one(s) you like the most. Most miso pastes are vegan, but some may contain fish-derived ingredients so just make sure to check the label. Discover more miso recipes.
Marmite and soy sauce also serve a similar purpose in terms of adding salty, meaty flavour. Try our marmite-glazed vegan wellington or add a splash of soy sauce into your next vegan bolognese to take the flavours up a notch.
7. Whole grains
Oats, brown rice, wholegrain pasta, quinoa – you may already have a selection of these in your pantry as they are not exclusive to a vegan diet. Not only do they help keep you fuller for longer and are packed with vitamins and minerals (compared to their refined white counterparts), grains like quinoa are complete proteins, meaning that they contain all of the nine essential amino acids our body needs to survive.
A bag of oats will get you far as a vegan, from our vegan overnight oats to our coffee-boosted mocha porridge. Discover even more vegan breakfast recipes, then find out how to add more fibre to your diet.
8. Nuts and seeds
Any self-respecting vegan’s cupboard will boast a variety of mixed nuts and seeds. A sprinkling of mixed seeds – such as pumpkin and sunflower seeds – boosts the nutritional profile of your dishes will also adding flavour and texture – from avocado toast to porridge and smoothie bowls.
Chia seeds are packed with fibre and protein, making chia pudding a filling breakfast to get your day off to a great start. Top with your favourite fruit and more healthy seeds. Discover more chia seed recipes.
9. Gram flour
Is there anything chickpeas can’t do? Although a second mention for the humble legume, ground chickpea flour (also known as gram flour) truly deserves its own mention for its versatility – for both vegans and those who can’t eat gluten.
For a plant-based omelette alternative, whisk gram flour with ice cold water (and some of our trusty nooch) to create a thin batter with a pourable consistency. Cook in a similar way to a regular egg omelette, filling it with your favourite vegan cheese and veggies. Try our spinach, feta and chickpea pancakes – simply swap the regular feta for a vegan alternative or leave it out entirely.
If you’re making a vegan quiche or even vegan Yorkshire puddings this month, gram flour is your best friend for these too. A common ingredient in South Asian recipes, you can normally find it in the international section of larger supermarkets. Discover our gram flour recipes.
10. Tahini
Tahini, made from blended hulled sesame seeds, is most well-known for its starring role in classic hummus, but its benefits don’t stop there. Delicious drizzled over these roast carrots with crisp chickpeas (simply swap the honey for maple syrup or agave nectar), it also makes a speedy salad dressing with lemon juice. Similar to miso, tahini can be added to cookies and brownies to add a savoury note to balance the sweetness.
Investing in a good quality brand will make all the difference – or even try making your own tahini. Find a new favourite from our best tahini recipes.
Other nut butters will make a welcome addition to your vegan pantry. Have a go at making your own hazelnut butter to take this berry and nut butter porridge to the next level.
