pantry & tools
For me, going vegetarian meant new pantry staples and using cooking gear that I either rarely used, or just didn't have.
Here are two lists I wish I had when I first started.
what to keep on hand
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Nutritional yeast
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Flour: oat, chickpea, almond, all-purpose, whole wheat, buckwheat, hazelnut, etc.
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Starches and meal: corn, flax, tapioca, etc.
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Veggie broth or if you want to make your own, like I do, then be sure to have glad bags to freeze veggie scraps and bay leaves for boiling.
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Coconut milk
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Beans: chickpeas (!), black beans, white beans, kidney beans, etc.
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Lentils of all colors
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Noodles: Thai, udon, ramen, soba, etc.
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Quinoa and rice
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Nuts: peanuts, almonds, walnuts, cashews, etc
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Nut butter: peanut, almond, and cashew
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Curry pastes
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Vegan butter and mayo
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Coconut aminos
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Cashew milk (a little healthier and better for the environment than almond milk)
tools to make life easier
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High speed blender
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Food processor
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Spiralizer
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Grater
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OR instead of 3 & 4, get a stand-up mixer with attachments for spiralizing & grating
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Instant pot with pressure cooking and steaming capabilities
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Parchment paper or reusable silicone mat
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Mandolin
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Splatter guard
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Herb garden
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Deep skillet
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Pizza pan
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Wok
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Waffle maker
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Electric Griddler
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Rolling pin
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Sous vide
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Immersion blender