A vegan kitchen has more in common with an omnivore kitchen than you might expect!
I realized a vegan kitchen has more in common with an omnivore one than I first thought.
I also realized I could actually go the rest of the week without another trip to the store.
Sheryl Julian
I had oatmeal, canned beans, a crisper full of vegetables, pasta, rice, and more.
Vegan food isnt weird.
I decided to make the switch because I wanted to lower my high cholesterol without medication.
Simply Recipes / Mihaela Kozaric Sebrek
(Mission accomplished!)
As someone who loves to cook, the idea that food could be medicine appealed to me.
Other people adopt vegan diets to avoid contributing to animal suffering.
Megan Gordon
And still others want to eat in a way that is more sustainable and better for the environment.
It didnt happen overnight, though.
And though it isnt to my tastes, many vegans swear byImpossibleandBeyond Meatproducts.
Erin Alderson
Eggs
Eggs are one of the toughest things to replace in the vegan pantry.
(I really love a tofu scramble instead of scrambled eggs.)
I keep a bottle ofTofuna Fyshbrand plant-based fish sauce around to use whenever fish sauce is called for.
Simply Recipes / Lori Rice
Its made with seaweed and better mimics that traditional oceanic funk.
Milk
The alt-milk category is booming.
Youll have to taste them to find the right one for you.
Summer Miller
We make it from scratch in my house, but I also love Edensoy.
Cheese
Vegan cheese has gotten really good in recent years.Miyokos,Chao, andViolifeare worth picking up.
(I especially like Violifes Better than Parm.
Simply Recipes/ Lori Rice
For a cheese-plate-worthy splurge, my choice isConscious CulturesBarn Cat.
Butter
There are many good vegan butters these days.
Its a cuisine style unto itself and thinking outside a meat-and-potatoes dinner template can unleash your creativity.
Erin Alderson
Miso
This is a fermented bean paste often used in Japanese food.
You find it in white, yellow, and red varieties.
(The lighter hues offer subtler flavor.)
Sally Vargas
confirm the brand you buy is fortified with the goods.Bobs Red Millmakes a good one.
The brand you buy matters here.
Many supermarket options are unpleasantly bitter, gritty, and not especially fresh.
Soy Sauce
Many vegan recipes call for soy sauce it due to its umami-packed flavor.
You often see it in combination with other ingredients on this list.
Use it in marinades for tofu and tempeh to amp up their meatiness.
Youll often see them called for in addition to fresh onion and garlic.
They bring something different to the party.
Better Than Bouillon No-Chicken Base
A dab of this concentrated flavor paste goes a long way.
Its also excellent in marinades.
Liquid Smoke
Liquid smokeis just condensed smoketheres nothing weird or unnatural about it.
Use them to makedips, tacos, sauces, sandwiches, and soups.
It makes for an interesting spin onpilafand its a good swap for white rice.
Pasta
Pasta is the chicken of the vegan diet.
I eat it about twice a week.
I keep many boxes ofBionaturaebrand whole wheat fusilli and penne on hand.
There are many ways to make a vegan pasta dish meaty.
(Try a cauliflower and mushroom bolognese.)
They add substance to salads, stir-fries, and grain bowls.
Frozen vegetables
You always want an assortment of vegetables around for last-minute meals.
Frozen veggies, like broccoli, cauliflower, brussels sprouts, and edamame make homemade dinners quick and convenient.
