Build around versatile staples
You do not need a specialty store to build a useful vegan pantry. Focus on ingredients that can appear in several different meals.
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Beans and lentils
Keep a mix of canned and dry beans such as chickpeas, black beans, kidney beans and lentils. They work in soups, salads, curries, tacos and spreads.
Whole grains and starches
Rice, oats, pasta, quinoa, potatoes and tortillas make flexible foundations. Choose the versions that fit your preferences and budget.
Nuts, seeds and spreads
Peanut butter, tahini, sunflower seeds, walnuts, chia and ground flax can add flavor and texture. Store higher-fat nuts and seeds appropriately so they stay fresh.
Flavor builders
Stock garlic, onions, tomato paste, soy sauce or tamari, vinegars, mustard, herbs and spices. A few strong flavor builders can turn basic ingredients into very different meals.
Freezer helpers
Frozen vegetables, berries, edamame and bread reduce waste and make quick meals possible when fresh produce runs low.
Start small
Buy ingredients for three meals you know you will make, then expand the pantry as you discover favorites.