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Vegan Pantry Ingredients

Whether you’re just starting out, or a seasoned veteran Vegan, I’ve got a bunch of Vegan Pantry Ingredients and products that you can use!

When I first went vegan and started looking into recipes, I noticed that there were a lot of new ingredients that I had never used or even heard of. Some of them were obscure and hard to find, and some were easily accessible.

Over the years of developing recipes, I’ve tried to use the most accessible ingredients possible, so I’d like to share those with you!

I will also include a section for the more rare ingredients as well in case you want to look into them. It should be noted that I’m in the Los Angeles area, so hopefully if you’re in the US you can find most of these!

Essential Seasonings

If I woke up tomorrow and had no seasonings, these are the first ones I would buy.

  • Salt – Obviously we need salt! But there are many kinds of salt. I use regular table salt when measuring specifically for a recipe most times. Coarse Sea Salt or Kosher Salt are great for salting as you cook since the grains are bigger, you can feel how much you’re adding with just your finger tips and avoid over salting.
  • Black Pepper – Along with Salt this is the next most common ingredient. The only thing I’ll say is that you should use fresh cracked black pepper whenever possible, as the flavor is just better, especially when topping something like pasta.
15 Minute Mac & Cheese Cashew e Pepe
  • Nutritional Yeast – I had never heard of Nutritional Yeast or “Nooch” before going vegan, but it’s one of the first new ingredients I heard of soon after!
  • However, I use Nooch in lots of other ways. It really is an UMAMI booster, and can be used the same way you use Mushroom Seasoning. It really will enhance the flavors of most savory dishes.
  • The Trinity – Garlic Powder, Onion Powder & Smoked Paprika – Besides Salt & Pepper, I think I use these three together more than any other seasonings. They just merge together to create deeply savory and slightly smoky flavor, that is perfect on just about everything.
  • Dried Herbs – Parsley, Sage, Rosemary, Thyme, Oregano, Basil are all something I keep fully stocked. Dried Herbs are great in most applications! I use them in marinades, sauces, dips, pasta, they are super versatile!

Seasoning Blends

Seasoning Blends can save you a lot of time when cooking. I have a bunch of store-bought ones in my pantry, but I also make my own all the time too!

  • Italian Seasoning – This is great for anything Italian of course! Whether it’s Pasta, or a Marinara Sauce, this is a lot faster and easier than measuring out a bunch of dry herbs.
  • BBQ Rub – Great on anything BBQ related, but also just a great thing to bring a savory, smokey and sweet flavor too. I have a recipe for a Homemade BBQ Rub too!
  • Chili Seasoning – While this is obviously great in Chili, I also use it a lot in other applications too! It’s really good on some Tofu Taco Meat!
  • Rotisserie Chicken Seasoning – I use this all the time, and not just on Vegan Chicken! It’s similar to the Lawry’s, it’s kinda good on everything!
  • Spike – Another great all purpose seasoning! This one will make anything taste good! If you ever buy a frozen dinner, or canned soup and it’s kinda bland, add this stuff!

Flavor Builders

Here’s some more ingredients that I use to really build a lot of flavor in my recipes. These are more specialized, but most of them should be easy to find in most US grocery stores.

  • Miso Paste – Before going vegan, I thought Miso Paste was just for Miso Soup, but it’s one of the things I use frequently to add some salty and umami goodness! Especially in marinades or something cheesy. I typically use white miso.
  • Tomato Paste – Tomatoes have naturally occuring MSG, so they add some depth and umami to dishes. Tomato Paste is concentrated and works well not only in something like a Marinara, but also in something beefy like my Tofu Ground Beef!
  • Capers – I use Capers anytime I want something briny, and even fishy. I use it in my Caesar Dressing instead of anchovies, and in my Tofu Salmon too!
  • Nori & Furikake – Nori Sheets and or Furikake are also useful to impart a fishy flavor. I use them in my Vegan Tuna Salad! Just make sure the Furikake is Vegan as it sometimes can use fish.
  • Mayo – Obviously Vegan Mayo is great as spread, but I use it all the time in Marinades. Since it’s essentially an emulsified oil, it makes for a smoother marinade than oil on its own.
  • Dijon Mustard – Same with Dijon Mustard, while it’s great as a spread, it’s also super good for flavor and emulsification in sauces and dressings. Edmond Fallot is my preferred brand, but get what you like!
  • Powdered Bouillon – I will also use the powdered versions, though they are harder to find. But any Vegan Chicken or Beef Bouillon Powder can be used instead of the concentrated paste.
  • Liquid Smoke – Great for adding a smoky flavor without having to actually smoke anything! Some folks hate the taste, so if that’s you, Smoked Paprika works too!
  • Chipotles in Adobo – I use these whenever possible. Great in any Mexican or Central American cooking, but also great in Tex-Mex, and really anything you want some spicy and smoky notes! If you can, get THIS JAR as the chilies are already diced up. It’s perfect for scooping out a tablespoon as you need.
  • Calabrian Chilies – I love these in just about any Italian style dish. Or on sandwiches even! Pretty spicy, so you only need 1 – 2 teaspoons for most recipes.
  • Hot Sauce – I will use Hot Sauce in Marinades and Sauces too! Adds some heat and acidic flavor! Frank’s and Crystal are my favorites.
  • Pickled Brine – Using the brine from some dill pickles, jalapeños, cherry peppers or pepperoncinis in sauces or dressings is a pro move too! Never throw that stuff out, it’s liquid gold!

Optional But Recommended

These are ingredients that I use fairly often, but they may be harder to find. I can find these in some stores, and definitely online however. I do think they are all very useful, so if you can get them, I recommend it!

  • Lactic or Citric Acid – I love using both of these to add some tang to sauces or cheeses. While you can use things like Vinegar or Lemon Juice, there’s a fermented sour flavor from both of these that you just can’t replicate. They are very potent so you don’t need much, and they don’t add liquid either. I like the Lactic Acid by Druid’s Grove.
  • Mushroom Seasoning – This is a great way to add a boost of UMAMI! There’s a lot of different kind of Mushroom Seasonings out there with different salt levels, so use them conservatively and add more as you see fit. The Trader Joe’s brand is the most accessible. I also like the one by Imperial Taste.
  • MSG – MSG has had a bad rep over the past few decades, but recently it seems that folks are learning that there’s nothing to fear. MSG occurs in tomatoes, mushrooms and cheese, yet nobody fears those! I use this all the time, and it even has less sodium than salt! In the US, Accent is a common brand in stores.
  • Black Salt – I mostly use this to get an “eggy” flavor in things like a Tofu Scramble! Definitely need to buy at an Indian store or online!

Thickeners

Whether I need to thicken a sauce, some vegan cheese or a homemade burger patty, I reach for one of these!

  • Cornstarch – Cornstarch is great not only for thickening sauces, but for coating tofu for a crispy exterior too!
  • Tapioca Starch – Tapioca is similar to Cornstarch, however it also gives cheese sauces a stretchy texture.
  • Ground Flaxseed – I use this to make “Flax Eggs” which are great as an egg replacement in baked goods!
  • Xanthan Gum – An underrated thickener! This is great for homemade sauces that might be a bit thin. Powerful stuff, you only need about 1/8 teaspoon for 1 cup of sauce.

Vegan Proteins

Here are some of my favorite Vegan Proteins that I use frequently!

  • Tofu – Tofu is by far my most used protein since it’s cheap, easy to cook and super versatile. There are many different kinds of tofu. Firm and Extra Firm are great, they typically need pressing to remove water. That’s why I use Super Firm the most since it doesn’t need pressing. It’s fairly easy to find in the US, Trader Joe’s, Sprouts, and Kroger all have their own brand of it. Nasoya and Wildwood are also good brands.
  • Silken Tofu – On the other end of the spectrum is Silken Tofu. There’s two kinds that I use. Regular boxed Silken Tofu is great for sauces like an Alfredo. Shelf Stable Silken Extra Firm is firmer, has less water, and is great in thicker sauces like Tofu Mayo.
  • Soy Curls – Next to Tofu, Soy Curls are my favorite protein to work with. They are cheap and easy to work with and also super versatile! Unfortunately they are only really available in the US. I suggest getting them straight from the source at Butler Foods. In other parts of the world, you can use TVP Chunks or Soya Chunks instead.
  • TVP – Textured Vegetable Protein is similar to Soy Curls. However here in the US, the most common one I find is the crumbled version that’s good for Vegan Ground Beef. Another staple that’s cheap and easy to use!
  • Vital Wheat Gluten (Seitan) – I love Vital Wheat Gluten and Seitan too! Cheap, and high in protein! My only complaint, is that it can take some time to make and there is a lot of room for error. But when it’s good, it’s SUPER GOOD! I like using it for Deli Slices!
  • Jackfruit – While Jackfruit doesn’t really provide much protein, it does stand in for things like shredded chicken and pork. In fact I love it on my Vegan Pulled Pork!

Store-Bought Vegan Products

People often ask me what store-bought stuff I like the best, so here’s a quick list of what I’m currently enjoying!

  • Cheese – These days I really like Daiya who have done a 180 since I first went vegan. Their slices and shreds melt great. Follow Your Heart is a close second. I love their Feta and Bleu Cheese Crumbles!
  • Milk – Most the time I use Ripple Unsweetened in my recipes. It’s got a lot of protein since it’s Pea Milk, and has a good flavor in my opinion. Soy Milk is my second favorite, though sometimes it’s a little sweet even when unsweetened.
  • Butter / Margarine – I’ve always been a big Earth Balance fan!

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