Stocking Your Plant-Based Kitchen

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Be ready for many plant-based recipes and improvised meals and snacks with these ingredients on hand.

Pantry

Fruits and vegetables

• Potatoes

• Onions

• Garlic

• Tomatoes

• Avocados

• Bananas

• Other fruits in season (pears, oranges)

• Jars of salsa

• Cans of tomato paste, diced tomatoes, tomato sauce

Legumes

• Cans of beans, including no-fat refried beans and chili beans

• Dried lentils and dried beans

Grains

• Whole-grain pasta

• Brown rice, quinoa

• Oatmeal

• Whole wheat tortillas, corn tortillas

• Whole grain bread

• Whole wheat flour or other flour

Nuts and Seeds

• Flaxseed meal

• Roasted seeds (sunflower, pumpkin)

• Roasted sesame paste

• Peanut and almond butter

• Tahini

Other

• Shelf-stable nondairy milk

• Shelf-stable silken tofu

• Apple cider vinegar

• Vegetable broth powder or cubes

• Vital wheat gluten

• Cornstarch

Refrigerator

• Long-lasting vegetables (e.g., carrots, celery, kale, broccoli, cabbage, cauliflower, green beans)

• Each week re-supply salad greens

• Fruit—apples, grapes, berries

• Lemons

• Broccoli and/or cabbage slaw

• Cilantro and parsley

• Miso

• Vegan mayonnaise, mustard, and other condiments

• Soy sauce

• Nutritional yeast

• Hummus

Spice Rack

• Basil

• Chili powder

• Cinnamon

• Cumin

• Garlic powder

• Italian herbs

• Onion powder

• Oregano

• Red chili flakes

• Thyme

• Turmeric

Freezer

• Tempeh

• Raw cashews and other nuts

• Frozen vegetables (spinach, corn, peas, edamame, etc.)

• Frozen fruit for smoothies

• Frozen cooked ingredients, as you have a chance to make extra: cooked lentils, rice, quinoa, etc.

• Leftover sauces, entrees, and soups