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We don’t eat only plant-based in our house, but we do make it a priority, and the thing that made it easy wasn’t a fancy cookbook. It was a well-stocked pantry. When the basics are always on hand, a good, from-scratch meal is never more than a few minutes away, even on the busiest nights.

Here are the plant-forward staples I like to keep stocked, and why each one earns its spot.

Beans and lentils

These are the backbone of a veggie-forward kitchen: protein, fiber and endless meals. I keep both canned (for speed) and dried (for budget).

• Chickpeas for roasting, hummus, curries and salads.
• Black beans for tacos, bowls and soups.
• Red lentils, which cook in about 15 minutes with no soaking.
• Green or French lentils, which hold their shape in salads.

Grains

• Rice (brown, jasmine or basmati).
• Quinoa for quick bowls.
• Rolled oats for breakfast, baking and even savory dishes.
• Pasta, because some nights just need pasta.

Flavor makers

This is where simple, veggie-heavy cooking goes from fine to “wow, what’s in this?”

• Nutritional yeast for a cheesy, savory flavor on popcorn, pasta and sauces.
• Vegetable broth base for soups and grains.
• Miso paste (it lives in the fridge, but it’s a pantry hero).
• Soy sauce or tamari, smoked paprika, cumin and garlic powder.
• A good vinegar or two, like apple cider and balsamic.

Nuts, seeds and nut butters

• Raw cashews for creamy sauces (soak and blend, and you’ve got “cream”).
• Peanut or almond butter.
• Chia and ground flax, which work as egg replacers in baking too.

Canned and jarred basics

• Diced and crushed tomatoes.
• Full-fat coconut milk for curries and creamy soups.
• Salsa and a jar of marinara for nights when you need a shortcut.

Keep it organized

A pantry only helps if you can see what’s in it. I like clear glass storage jars for grains, beans and nuts. You can see when you’re running low, and it looks so pretty lined up on a shelf. A few simple labels finish it off.

How I use it

With these on hand, a weeknight dinner can be as simple as rice, black beans, salsa and whatever vegetables are in the fridge, or red lentils simmered with coconut milk, tomatoes and spices. I’ll be sharing more of our favorite everyday recipes here soon, many of them plant-forward.

What’s one pantry staple you can’t live without? Tell me on Instagram.

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