My Vegan Pantry

Here’s a rough look at the foods I have in my kitchen. There are times I run out of something and don’t replace it until a particular menu or recipe comes up that’s on slow rotation, but I’m lucky enough to have a walk-in pantry, so I can afford to stock up.

PANTRY FOODS

GRAINS

Barley
Brown rice (short grain, long grain, black)
Bulgur
Couscous
Polenta
Millet
Oats (steel cut, rolled)
Quinoa

SEEDS

Chia, ground flaxseeds, hemp, sunflower
Wild rice

LEGUMES

Aduki
Black
Cannellini
Garbanzos
Lentils (brown, red, green)
Limas
Pinto
Red kidney
Split peas (yellow, green)

FLOURS

Oat
Whole Wheat (pastry & unbleached)
Corn
Chickpea

THICKENERS

Potato starch, corn starch, agar agar, arrowroot, guar gum, glucomannan powder, kudzu
(I mostly use potato starch, but have the others for specialty dishes. More ideas, here.)

CANNED & JAR FOODS
(no/low fat, low sodium)

Applesauce
Oils (rarely used, in tiny quantities: olive, coconut)
Kalamata olives, capers (high sodium)
Canned pineapple slices (sugarless)
Tomatoes (juice, crushed, paste, pasta sauce)
Green/red enchilada sauces (and/or tomatillo sauce)
Chopped green chilies
Canned beans
Refried beans (low/no-fat)

BOXED & BAGGED FOODS

Newman’s organic popcorn
Misc. crackers (whole grain, low fat, low-sodium)
Instant brown rice
Whole wheat pasta (spaghetti, tubes, lasagna noodles, flat noodles, spirals)
Asian noodles (buckwheat soba, udon, rice noodles)
Dried mushrooms & mushroom powder
Sun-dried tomatoes
Nutritional yeast flakes
Almond, coconut, and oat milks (plain, unsweetened)
Organ plant-based protein powder (chocolate…for quickie breakfasts and sickbed food)
Vegetable & mushrooms broths (low sodium)
Dried fruits (raisins, currents, apricots, figs, cranberries, cherries)
Nuts (almonds, walnuts, cashews, pine)
Muscovado sugar (dark and light)
Scharfenberger cooking chocolate

DRINKS

Green tea chai, herb teas, Irish black tea, organic unsweetened cocoa powder

REFRIGERATED FOODS

FRESH VEGETABLES

Roots: potatoes, sweet potatoes, parsnips, beets
Squash: winter squash, zucchini, yellow crookneck
Salad Stuff: spring greens, green onions, tomatoes, cucumbers, bell peppers, celery
Greens: kale, spinach, chard
FRESH HERBS: basil, cilantro, parsley, chives, dill, mint, tarragon
+ anything yummy that’s in season

FRESH FRUIT

Apples, grapes (freeze some individuals)
Lemons, limes, oranges/tangerines
+ anything yummy that’s in season

BREADS

Whole wheat bread, pita, corn tortillas, sour dough starter

PROTEINS

Vegan yogurt, tofu, tempeh

FROZEN FOODS

Greens: spinach, chard, kale
Sweet: peas, carrots, corn
Cruciferous: broccoli, cauliflower
Beans: green beans, lima beans
Fruit: Blueberries, raspberries, mango, pineapple, ripe banana chunks, cranberries
Orange Juice (unsweetened, organic)
French Roast coffee beans

SPICE CABINET

VINEGARS
(very helpful if cooking low-fat and low-sodium)

Balsamic Vinegars (aged, plain, fig, pear, raspberry, pomegranate, white)
Brown Rice Vinegar
Red Wine & Champagne Vinegars

FRESH

Ginger, garlic, onions (red, Maui), shallots

SALTY & SWEET

White miso, low-sodium tamari
Fruit-sweetened jams, maple syrup, liquid stevia
Misc. no-salt ideas, here

GLOBAL HERBS, SPICES, FLAVORINGS

Italian: basil, oregano, rosemary, sage, thyme, fennel, powdered garlic
French: Herbs d’Provance, tarragon, thyme, marjoram, saffron, fennel, shallots, garlic
Indian: curry/garam masala, green curry paste, turmeric, cardamon, cloves, cinnamon, cumin, coriander, mustard seeds, fenugreek,
Eastern European: juniper berries, mace, mint, parsley, mustard seed, nutmeg, poppyseed, smoked paprika, sweet paprika, pepper (black, white, red
Moroccan: Harrisa, Ras el hanout, cinnamon, cumin, ginger, paprika, turmeric, saffron, parsley, cilantro, thyme, preserved lemons, tahini, sesame seeds, orange flower water, rose water
Asian: tamari, miso, nori, kombu, ginger, garlic, coriander, lemongrass, star anise, basil, lime
Mexican: cumin, chili powder, cinnamon, anise, bay, coriander, canned chipotle peppers
Grilling: blackening spice mix, bbq sauce, smokey flavoring

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