I always have cupboards full of foods so I can make a variety of quick, healthy meals in a hurry. It’s great if I’m short on money one week or just don’t have time to get more shopping. I think this is a pretty good list for vegans to have in their kitchens. I gave a few recipe ideas too. What foods would you add to it?
My favourite rice is short grain whole grain rice, which I serve with curries, stir fries and lots of other dishes, so I always have a lot of this. It’s nutritious and makes a meal more filling and is also cheap. I also like having sushi rice, risotto rice, paella rice and basmati rice, for all different uses.
Try my sweet potato, avocado and red pepper sushi. https://veganmammy.wordpress.com/2016/01/13/sweet-potato-red-pepper-and-avocado-sushi-with-chia-seeds/
Pasta is such a handy and quick meal to make. It’s also cheap and will give you a lot of energy. I’m coeliac so use gluten-free pasta but any kind of pasta is great to have in your cupboard. I have loads of recipes for healthy and quick pasta sauces since we eat it at least a few times a week. It’s great for a quick lunch and great for eating cold in packed lunches too. I usually have spaghetti, fusilli (easy for babies to pick up) and penne at least, and sometimes macaroni.
Try my roasted tomato and red pepper pasta sauce. https://veganmammy.wordpress.com/2015/07/20/roasted-tomato-and-red-pepper-pasta-sauce/
I always have some dried beans, but also tins of chickpeas, butter beans, cannellini beans, kidney beans, black beans and mixed beans. They are great for making a quick curry, some houmous, or putting in a pasta dish, soup or salad. My kids also love them as a snack, just open a tin and drain and rinse it. My 3 year old will often ask for beans as a snack if he even sees a tin! They provide loads of protein, as well as iron and fibre. They provide a lot of energy and are filling and cheap.
Try my roasted butternut squash and chestnut mushroom shepherd’s pie with butterbeans. https://veganmammy.wordpress.com/2016/01/15/roasted-butternut-squash-and-chestnut-mushroom-shepherds-pie/
I usually have at least some cashews, walnuts and almonds, and sometimes pecans, pistachios, pine nuts, etc. I use the unsalted, unroasted ones, and they’re great for making nut milk, nut butter, energy balls or bars, or just eating as a snack. Whole nuts are not recommended for young kids because they could be a choking hazard, but they can have finely chopped or blended nuts in food. Cashews are great for adding to stir fries and curries. Walnuts and pecans are lovely in bread or muffins or on top of pancakes or porridge. Nuts, like almonds or others, can also be ground up into flour and added to baking. They can also be blended to make cream to serve with desserts or to make delicious creamy sauces.
Try my mac n’ cheese made with cashews. https://veganmammy.wordpress.com/2015/10/08/mac-n-cheese/
I like to use pumpkin, sesame, sunflower, and chia seeds quite often. They are great to mix into porridge, or bread dough, blend into smoothies or to sprinkle on top of salads. Chia seeds are very versatile and can be used as an egg replacer or to make chia pudding or chia jam. They’re very healthy and a great addition to any diet.
Try my raspberry and white chocolate squares made with chia jam. https://veganmammy.wordpress.com/2015/07/24/raspberry-and-white-chocolate-squares/
I make loads of porridge (oatmeal) all the time so always have bags of oats. They’re really filling and nutritious so I rely on them to get me through most mornings. They’re also great for making flapjacks, adding to smoothies, adding to bread or pancakes.
Try my blueberry oaty pancakes. https://veganmammy.wordpress.com/2015/11/12/blueberry-oaty-pancakes/
Herbs and spices
I usually have at least chilli flakes, cumin, coriander, turmeric, paprika, smoked paprika, garam masala, ginger, cinnamon, oregano, thyme and rosemary, and probably some more. It’s great to keep stocked up on them so that you can quickly make a curry or other spiced dish with the ingredients you have.
Try my Indian spiced cauliflower breakfast scramble. https://veganmammy.wordpress.com/2016/01/10/indian-spiced-cauliflower-breakfast-scramble/
Tins of tomatoes
I use loads of these all the time, for pasta sauces, soups, shepherd’s pies, curries, tagines and home made baked beans. They are so convenient for making so many meals or sauces.
Try my hidden veg pasta sauce recipe. https://veganmammy.wordpress.com/2016/01/06/hidden-veg-pasta-sauce/
Agave syrup or maple syrup
I usually keep one or both of these handy for sweetening baking, porridge, etc. or pouring on pancakes. They are natural sweeteners so I feel a little better about using them than sugar, and they are really delicious!
Try my strawberry and vanilla oaty blender pancakes with maple syrup. https://veganmammy.wordpress.com/2015/09/14/strawberry-and-vanilla-oaty-pancakes/
Great for thickening up sauces or stews, for cakes, bread and most importantly, pizza!
Try my pizza with rocket and cashew pesto and summer veg. https://veganmammy.wordpress.com/2015/07/20/pizza-with-rocket-and-cashew-pesto-and-summer-veg/