Vegan mamas- what are your pantry staples?

[RunningMama]

Title says it all!   I am looking into starting a vegan diet for health reasons and Id appreciate any feedback! Also, if you have any links to websites with great simple and easy vegan fare, Id appreciate that as well.Thanks so much!

[catnip]

Pantry staples:
Beans: white, black, pinto, chickpea, lentils, red lentils.
Grains: Brown rice, corn meal, oatmeal, whole wheat flour, whole wheat pastry flour, whole grain pasta, quinoa.
Oils: canola, coconut, olive, Earth Balance, Vegenaise.
Nuts and dried fruit: Pecans, cashews, sunflower seeds, pumpkin seeds, almonds, raisins, apricots, cranberries.
Frozen: Spinach, peas, peas and carrots, cauliflower, broccoli
Canned: Diced tomato, tomato paste, coconut milk, light coconut milk, pumpkin, homemade jam, peanut butter, assorted beans for occasional quick-fixes
Spices: lots and various- plus vinegars, soy sauce, etc. Nutritional yeast, cocoa powder
Sweets: organic sugar, brown sugar, agave, maple syrup
Soymilk - Plain and Vanilla

Fresh stuff:
Fruits: Bananas, apples, pears, kiwi, lemon, lime, pomegranates this time of year.
Veggies: Broccoli, kale, sweet potatoes, spinach, lettuce, cabbage, carrots, peppers, squash, onions, potatoes, mushrooms.
Proteins: Tempeh, tofu
Bread: Whole wheat sliced bread, wheat and corn tortillas. Maybe English muffin or bagels.

Treats: Daiya, tofutti cream cheese, tofurkey sausage, spring rolls, samosas and frozen Rising Moon ravioli.

[ShadowMoon]

Pantry Staples:

Pasta/grains:  whole wheat pastas of different varieties

                       a variety of rice

                       couscous

                       quinioa

                       polenta

                       oatmeal (rolled oats and steel cut)

Beans: all varieties, but I always have black and kidney on hand (canned or dry)

Oils: olive oil, sesame, canola, goddess dressing

Protein: Tempeh, tofu

Loaf of whole grain bread, usually frozen

Canned: soups, coconut milk, tomato paste, diced tomato

Spices: all kinds

Sweeteners: Maple syrup, agave nectar, organic sugar

Frozen veggies: chopped kale, chopped collard greens, spinach, broccolli

Frozen fruit: berries, mango

Fresh fruits and veggies: apples, bananas....anything else I buy as needed

Beverages: Organic plain soymilk, almond milk and hemp milk

Other: Macaroni & Cheese (Roads End Organic), baked beans, nut butters (peanut, almond & cashew), Near East rice mixes, Cereal   

           (varies), Earth Balance, Daiya "cheese", Veganaise, mustards, ketchup, soy sauce

[RunningMama]

This is all very helpful. Thank you both so much!

:hugs:

[citymagnolia]

Well I was ready to reply, but the first 2 replies pretty much sum up my pantry as well! The only think I might add would be:

a natural egg replacement for quickly converting non-vegan baking recipes

homemade granola and fresh berries--I'd be lost without this combo in the mornings!

small stash on really good dark chocolate, but that's just me.

I think for me, it's most important to have a good variety of grains, beans, seeds, nuts and spices. We buy fresh produce every day so I don't worry about stocking those so much, but I always keep an eye on those 5 things.

vegweb.com is my favorite website for recipes when I'm not sure what I feel like cooking. When I have an idea in mind, I usually do a google search and come up with dozens of recipes that are either vegan or can easily be made vegan.

Good luck!