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Stock a Vegan Pantry + Recipes!

Welcome to the vegan corner of Live Eat Learn! I hope to make this an ultra-informative place for you to come for all things vegan eating. Let’s jump to the good stuff first:

Vegan Recipes This Way!


On this page, you’ll also find:

How to stock a vegan pantry

While my pantry is not completely vegan, the following are some of my vegan-specific pantry and refrigerator staples for a well-balanced vegan diet. Note that this isn’t absolutely everything you need in your pantry, just a few very vegan-specific staples to help you keep good nutritional balance and make really tasty vegan food!

Pantry staples

    • Grains and Flours
      • Rice (wild grain, brown, arborio): I use brown rice as a replacement to white rice almost always. Wild grain rice tends to be more fibrous and nutty, which is fun on salads. And arborio is important for tasty risotto!
      • Quinoa: Technically a seed but treated as a grain, this contains all the essential amino acids, making it a complete protein source.
      • Oats: Rolled, instant, or steel-cut doesn’t make a difference apart from the texture you’re going for! Learn more about them here.
      • Oat flour: This is simple oats ground into a fine powder. Perfect for thickening up sauces and stews, and for gluten-free baking!
      • Almond flour: Almonds ground into a fine powder. Perfect for gluten-free baking!
      • Millet: A nutty grain-like seed that can be made into porridge, breads, and a whole lot more.
      • Buckwheat: A gluten-free grain made from a seed. Its groats are great for porridge and its flour is perfect for gluten-free baking.
    • Vinegars
      • Apple cider vinegar: Great in salad dressings or to bring a tart sort of bite to vegan cheeses.
      • Balsamic vinegar: My go-to salad dressing ingredient/quick flavor-maker on roasted veggies or on savory tomato/strawberry/watermelon dishes.
    • Oils
      • Olive oil: My go to for almost all stovetop cooking.
      • Extra virgin olive oil: An important member of the oil team for cold dishes, like salad dressings. This one has a lower smoke point, meaning you can’t heat it quite as high.
      • Safflower oil: With almost no flavor, polyunsaturated fats (the good kind of fat), and a high smoke point, this is your oil for healthier frying.
      • Sesame oil: This also has a high smoke point, but brings a really sesame, nutty taste. Super tasty in Asian stirfries!
      • Coconut oil: This has a high smoke point and a distinct coconut aroma and taste. It’s high in saturated fat, so use it in moderation.
    • Sweeteners
      • Maple syrup: Use a touch of maple syrup as a sweetener instead of sugar for a more rounded taste and more phyotchemicals and antioxidants than table sugar.
      • Medjool dates: Soak these to get them nice and soft then remove the pits and blend into a date paste. This paste works wonders for sweetening things like baked goods!
      • Stevia: The leaves of the stevia plant are dried, ground up, and sometimes removed of their color to create a substance that can be substituted for sugar.

Refrigerator Staples

    • Condiments and Sauces
      • Miso: An umami-rich paste made from fermented soybeans. It’s great for adding salt/savory/umami to soups, dressings, marinades, the works.
      • Dijon mustard: Adds a bit of spicy intensity to dishes. Even if you don’t like mustard (like me), this is an important one to have for general cooking.
      • Tahini: Made from sesame seeds, this is a potent little sauce that I incorporate into Asian dishes and baked goods alike.
      • Sriracha or chili garlic sauce: Does this one need an explanation? Spice is a necessity in my kitchen. If sriracha isn’t your thing, chili-garlic sauce is a close contender.
      • Hummus: Made from chickpeas and tahini, this is a protein-packed spread that’s great in sandwiches or as a veggies/pita bread dip.
      • Soy sauce and tamari: Soy sauce is salty and usually contains gluten, while tamari is thicker, less salty, and contains less (or sometimes no) gluten. I always have at least one on hand!
      • Salsa: Because sometimes chips and salsa for dinner is just what’s gonna to happen.
  • Alterna-milks and Dairy
    • Soy milk: A protein-rich alternative to cow’s milk.
    • Almond milk: Lower in calories and saturated fat than soy and cow’s milk, but a bit lower in protein.
    • Oat milk: I love the super oaty taste of this milk…almost like the milk left after a bowl of cereal!
    • Rice milk: High in carbs and low in protein, this one is really just good for those with allergies or lactose intolerance.
    • Earth Balance or Smart Balance butter: Margarines made from a blend of natural oils, totally dairy-free!
  • Alterna-proteins
      • Tofu: Coagulated soy milk curds (yummm!) I like to keep a few packs in the freezer! They take on a really nice texture when they thaw + you’ll never run out.
      • Tempeh: Fermented cooked soybeans. This has an earthier taste and a whole lot more protein and fiber than tofu.

Vegan Substitutes

  • Egg replacements
    • Soft tofu for scramble eggs
    • Unsweetened apple sauce for eggs in baking (1/4 cup apple sauce = 1 egg)
    • Mashed banana for eggs in baking (1/2 banana = 1 egg)
    • Flax seeds for eggs in baking or breading (1 Tbsp ground flax + 3 Tbsp water, mix and let sit 15 minutes in fridge)
  • Meringues
    • Use aquafaba (chickpea water) to get a similarly fluffy result!
  • Whipped Cream
  • Gelatin
    • Use agar agar, a seaweed derivative, for thickening similar to gelatin
  • Yogurt
    • Dairy-free yogurts are becoming more and more popular, but if you can’t find any, blend 1 cup silken tofu with 2 Tbsp lemon juice and a pinch of salt

Vegan resources

P.S. Have an awesome vegan tip that’s not listed here? Send me a message and I’ll include it so we can all learn from each other! 

P.S.S. This post contains affiliate links for products I love, which means if you make a purchase after clicking a link, I may earn a commission, at no extra cost to you.



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