Hey, everyone..
I was wondering if you have suggestions on what a well-stocked vegetarian pantry would have. I know the obvious ones: peanut butter, a variety of beans, brown rice...is there anything else that you guys always have on hand? I do alot of cooking from scratch, and I try to meal plan at least 2 weeks ahead, and this includes snacks, breakfasts and lunches. It just makes my life easier when it comes time to grocery shop.

Any suggestions would be appreciated!
Thanks in advance,
Ranae

Extra Virgin olive oil. Marmite. Vegitarian nutritional yeast (B-12). Tahini & Lemon juice for making hummus. Black strap molassas (Iron). Dried mushrooms, dried seaweed, rasins, dried apples and fruits (delicious for various uses), Curry powder, Garahm, cinnomon, chili powder, and all sorts of seasonings. Apple cider-, balsamic, red wine--, rice-, malt vinegars for dressings. Teriaki sauce, soy sauce, Braggs liquid aminos. (marinades for tofu) Pasta-a variety, pasta sauce, lots of canned tomatos, artichoke hearts, olives, pickles, italian bread crumbs, corn meal, Polenta, instant falaful, instant vegan soups for quick meals, instant black beans, organic vegitarian "better than bullion," Top Ramen noodles, various teas, various coffees... crackers, Wasa crisp bread, cous-cous, Kasha, rolled oats, steal cut oat meal, grains to sprout, (sprouter meshes for canning jars) millet, Quiona, rice: brown, arborio, jasmine, basmati (diffrent types go with different quisines)-- Thats all I can think of off the bat-- perhaps you will get more suggestions.

whoa lol i think enar about got it all convered.

I'm also new to vegetarianism and am glad to see this thread.

I will also be watching to see what kinds of responses you get, I would LOVE to have a "basic" list to get started with, as well!:yes:

I think sometimes that there are SOO many choices out there for us, it become confusing a little. I'm also a crazy list person, so having a staples list would be handy to take shopping as well!

Can't wait to see the responses!:up:

Michelle

Edite to add: I just saw GITA's listing and THANKS a ton for that!!!!

Crazy list person? I'll show you crazy list person. :D

It's always changing, but this is currently what I like to keep on hand:

In the pantry (fridge and deep freeze included):

2 types of canned tomatoes (usually diced and tomato paste)
canned chickpeas, red beans, black beans and white beans
saurkraut
El Pato
2-3 kinds of canned soups that I can eat
quinoa
brown rice
flax seeds
couscous
falafel mix
dried beans (red, black, white and chickpea, typically)
lentils
pasta of all different shapes/sizes
ramen noodles (the "10 for a dollar" types - Nissan Oriental flavour is vegan)
white pear tea
chai spice tea (my newest addiction :drool: )
dried mushrooms (if I can get them)
barley
refried beans
enchlada sauce
silken tofu in the aseptic packs
ener-g egg replacer
AP flour and bread flour
baking yeast
Nutritional yeast
veggie bullion
maggi seasoning in a bottle
olive oil
extra virgin olive oil
canola oil
onions
potatoes (whatever's on sale, but I like red potatoes the best)
apple cider vinegar
shelf-stable soy or almond milk (usually chocolate :lick: )
sweet potatoes
whatever fresh veggies are cheap, but usually red top lettuce, bell peppers, cut onions, celery, lemons, limes, tomatoes, avocados and various kinds of squash (including chayote).
soy sauce
red wine vinegar
white wine vinegar
corn tortillas
curd style tofu
yoghurt (sometimes)
fruit preserves
natural peanut butter
mustard (either deli style or stone ground)
ketchup
pickles (usually dill and bread & butter)
veg butter (currently: Smart Balance Light)
various frozen veggies like brussel sprouts, cauliflower, broccoli, corn kernals, 1-2 kinds of mixed veggies
pint of soy ice cream
frozen tofu in slices
grated ginger
scraps bag (for making homemade veg broth)
assorted broths that have been already made
cans of juice
millet
vital wheat gluten (for making seitan)
oatmeal
Annie's goddess dressing (my other newest addiction :drool: )

Spices:
garlic powder
garlic crystals
Mexican oregano
real chili powder (not the blend)
lemon pepper
Italian oregano
basil
parsley
chives
old bay-type mix
steak seasonings (goes great on portabellos)
poultry seasoning
ginger
red pepper flakes
curry
cumin
tumeric
onion powder
onion crystals
celery salt

Super Sweet Post! Awesome Replies!

This subject came up on a food chat I frequent. One host suggested the following:

"This guidance from eHow.com seems good to me. (It doesn't include cornstarch or chicken broth, but now you know you might need them. And beef and vegetable broth too).

1. Create an herb rack or make cupboard space for spices and herbs. Get started with: salt and pepper, chili powder, basil, oregano, rosemary, thyme, bay leaves, cayenne pepper, red pepper flakes, cumin, curry powder, ginger, nutmeg and cinnamon. Some shops sell ready-made herb racks with a selection of jarred seasonings.

2. Keep baking supplies handy, such as flour, brown and white sugar, baking powder or soda, cornstarch and vanilla extract. In addition to baking, you'll use these for creating and thickening sauces and sweetening beverages.

3. Stock your refrigerator and cupboards with condiments. You can always find uses for mayonnaise, ketchup, mustards, jams and other spreads. Good black olives, pickles, capers and other salty, tangy bites can jazz up your meals as well.

4. Refrigerate eggs and freeze butter.

5. Keep nuts and seeds around. They're great in cookies and cakes, pastas and salads and for snacking and guests.

6. Buy a few kinds of good cheese - at least one grating cheese, like parmesan - for instant tasty protein.

7. Store dried pastas, rice, cereals, potatoes and other durable grains. Their value is limitless and you'll never go hungry.

8. Always, always, always have garlic and onions available. Almost every type of known cuisine calls for these two items.

9. Keep oils for frying (canola and olive, at minimum) and salad dressings; store vinegars (red wine, white wine, balsamic, or all three, plus plain) for vinaigrettes and whenever a little acidity is needed.

10. Lay in one bottle of dry white wine and one bottle of red wine, for both cooking and drinking.

11. Buy canned and jarred staples for when you're in a pinch. Tuna, canned beans and sauces can start off any kitchen creation. Canned tomatoes are indispensable for quick pasta sauces."


Obviously strike the non-veggie stuff, but the rest is sound. Good luck!

:bobo: Thank-you 4EverGrounded for your list, I've already made a copy, that was awesome!!!!

Medesha, thanks for taking the time to type all that info., I also made a copy of this as well, it gives a really good "generalized" starting point!!! Your list was really helpful as well to give us tips on how long we can store some things!!!!

I'm so glad to have found this board you guys are just awesome!!!:smitten:

Michelle

In mine all the time...

- tomato paste and/or Italian tomato sauce
- various canned beans: especially chickpeas and black beans
- various dried beans: especially lentils and split peas
- rice: brown, brown quick-cooking, basmati, and jasmine
- wholewheat couscous
- various wholegrain pastas
- several accidentally vegan canned soups
- several dried soup mixes (bean, onion, etc)
- vegetable bouillion cubes and/or broth
- various nuts (almonds, walnuts, etc)
- various seeds (flax, sesame, poppy, etc)
- salsa
- nutritional yeast
- popcorn kernels
- pressed extra-firm tofu (in the freezer)
- baking soda & powder; yeast
- salad dressings
- nut butters
- pitas or tortillas (frozen)
- corn tortilla chips
- lots of fresh fruits and veggies (frozen when necessary)
- canned corn, pineapple, etc
- vegan energy bars or trail mix
- lemon and/or lime juice
- soy sauce or tamari
- peanut butter
- hummus
- mustard (dijon and spicy)
- fruit preserves/jams/chutneys
- oil (extra virgin olive and canola)
- vinegar (white and balsamic)
- applesauce (frozen)
- vegan margarine and/or shortening
- soya ice cream
- dried fruits (raisins, apples)
- BBQ, plum, and teriyaki sauces
- chili paste
- crackers
- wholewheat bread (fresh)
- rolled oats, Red River cereal
- various cold breakfast cereals
- frozen leftovers for quick meals
- decaf coffee mix and various teas
- spices and seasonings!

There's a start :)

Wow! Terrific suggestions here! I have almost everything listed here (including the Marmite! I have just recently ordered my first jar and both my husband and I love it).

In addition to everything else listed, I keep quite a variety of nuts on hand: walnuts, raw almonds, pine nuts, pecans. I also keep unsalted sunflower seeds on hand.

I noticed a couple of people listed ramen noodles. I have stopped using them because of the high fat content (I used to get the low fat variety, but now cannot find them anywhere). Instead I buy Chinese noodles in the Asian section of the market. They have the same curly shape as ramen, but are not fried.

^ That's what I go for, too! Or those reeeallly thin rice noodles. I dislike how full of fat and sodium the ramen packs are.

What exactly is Marmite? I've never seen/heard or it around here in Canada... hmm.

Marmite, and falafel mix??? I don't know what those are...

Ranae

^ That's what I go for, too! Or those reeeallly thin rice noodles. I dislike how full of fat and sodium the ramen packs are.

What exactly is Marmite? I've never seen/heard or it around here in Canada... hmm.


Marmite is a spread made from yeast extracts leftover from brewing beer. It is a staple in some British homes. I think the the most common way to use it is on buttered toast. You spread it very very t-h-i-n-l-y because it is very strongly flavored. It has a beefy, salty taste but is vegetarian.

Although I live in the US, I have been aware of Marmite for years because I am a serious Anglophile:o Marmite, however, is certainly an acquired taste.

Marmite, you love it or hate it

I LLLLLLLLOVE IT!!!

Marmite! Not just any yeast-- yeast from the Bass Ale brewery. Marmite is English Vegimite (Vegimite, the Australian version made famous in the Men at Work song "the land Down Under")... The tiny jar costs nearly 5 bucks US, but it lasts a long time. And of course you may use Vegetarian spread instead of butter. It is a great alternative to sweet spreads, and is chock full of B vitamins including the ellusive B12. Here is a facinating Marmite article: http://www.guardian.co.uk/g2/story/0,3604,627368,00.html
Vegilicious! :lick:

I also think that if you follow The earth consiousness ideal your kitchen is not complete without biodegradeable, non-toxic, non-petrolium based, non-animal tested dish detergent, and other earth friendly cleaning supplies. I use a lot of vinager and baking soda at home. Your hands, dishes and the environment will love it.:sunny:

Good point. I use Seventh Generation dish detergent and paper towels (though I use the paper towels infrequently). I also have two large cardboard boxes in the kitchen, for tossing recyclables into. One for cans/bottles with a deposit, the other for everything else (our recycling containers don't require us to separate glass, plastic, etc.) When a box fills up I just carry it out to the recycle bin. :)

Oh I forgot to answer the "what is Falafel mix?" question. Falafel is a Middle Eastren chick pea and spice meatball which is good in many dishes, but is traditionally fried and placed in a pita bread with some lettus, cukes, and tomatoes and I believe covered in a yoghurt based sauce. Fantastic makes a Falafel (Pareve) that comes dry, you put water in it, it rehydrates, and you fry it in oil. I love to eat the little falafel cakes for dinner with a salad. It is another easy to whip up kind of dinner. I like to add things to the falafel like chopped walnuts.

I like raman noodles, but I never eat the stuff in the packet. I know they are fatty, but as a vegetarian I can get a little fat once in a while. Heres a recipie for Raman noodle salad. (no measurements-- just use enough to make it look right to you) Crumble and cook a block or 2 of raman noodles (1 for each person)-- aldente (not mushy). Toss with an small amount of oil and vinegar vinegrette of your choice to keep noodles from sticking together. Cool and chill. Finely mince a bit of onion, tomato, green pepper, black olive and toss in a bit more vinegrette. Enjoy!