1. Canned tomatoes
Canned tomatoes form the base for so many delicious recipes. I’ll use it in my weekly Pomodoro Pasta, Indian-inspired curries, vegetable sauces, soups, stews and more. My favourite kind are crushed tomatoes, because they aren’t too chunky but not too smooth either.
2. Coconut milk
3. Spices and Seasonings
Probably the most important items in anyone’s kitchen pantry are spices. For vegan cooks this is even more important as we don’t rely on meat and cheese to flavour up the dish. When I transitioned to plant-based eating I’ve discovered that spices really do make the dish. Curry, cumin, paprika, onion, turmeric and chili are some of our favourites.
4. Canned chickpeas
If you’re as obsessed with hummus as we are, you know that it so easy to make yourself if you have a can of chickpeas and some tahini on hand. Adding chickpeas to stews and curries, like our Chickpea Spinach Masala, is another great way to add some protein and fibre to your meals.
Keep the liquid from your can of chickpeas and whip up our divine Chocolate Mousse.
5. Wholegrain rice
If you’ve been following Humbly for some time you know that we love to pair many of our dishes with a type of rice. This is because we love the texture and flavour but also its nutritional profile. Wholegrain rice is easy to digest, rich in fibre and gluten free.
When in doubt, add oats. It is such a great base for a warming oatmeal in the morning but it can also be turned into oat flour to create some of our favourite sweets, such as our Humbly Banana Bread, Twix Bars, Green Banana Pancakes, Pumpkin Brownies and more.
7. Red Lentils
Red lentil are a recurring ingredient in some of my favourite easy Humbly recipes, namely our Red Lentil and Sweet Potato Dahl and the Hearty Lentil Soup in our eBook. They are the softest kind of lentils and give such a nice texture to any soup, stew or curry.
A good tahini is so difficult to find and can really ruin a dish, but when it’s good it can make a whole meal great. Here at Humbly, tahini is the base for any good dip such as our Pumpkin Hummus or the Beetroot Caviar in our eBook.
These sweet little wonders are so versatile, so nutritious and so delicious. We add them to smoothies, turn them into Chocolate Truffles and use them as the base for our Vegan Marzipan in the eBook. We think a date is the best sweetener because it is entirely unprocessed and as natural as any sweetener can be.
10. Silken tofu
While we often tend to use tofu as a meat replacement it is a super versatile product. Silken tofu is shelf stable so you can always find a pack in my pantry. This kind of tofu is, as the name suggests, silky and is best used in sauces and fillings. We use it in our Vegan Tiramisu and in our favourite oil-free salad dressing in the eBook.
Copyright Featured Image: Amelia Flower