7 innovative staples for your vegan pantry

Whipping up healthy meatless meals is easier when you have these super-cool ingredients in your kitchen, explains Oh She Glows' Angela Liddon.
Oh She Glows salad Popular vegan blogger Angela Liddon’s brand-new The Oh She Glows Cookbook is packed with more than 100 healthy meatless recipes.

But first, she explains how she stocks her vegan pantry. And her super-cool, need-to-know shopping list, should you follow it, will set you up for success and make whipping up healthy last-minute meals much easier.

ohsheglowspdf.indd “Things like dried legumes, canned beans, whole grains, vinegars, natural sweeteners, and spices and seasonings are important to keep on hand if you are an avid home cook like me,” she says.

And there are a slew of more exotic ingredients you may not think to throw in your basket that will really take your recipes to the next level. We scoured Liddon’s list to bring you these seven innovative ingredients your vegan pantry may be missing. —Lisa Elaine Held

(Photo: The Oh She Glows Cookbook)


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OLD_BuckwheatGroatsBowl_600x400_1024x1024_grande Raw buckwheat groats

These raw kernels harvested from the buckwheat plant are a great source of protein, fiber, and important minerals. And since buckwheat is actually a fruit seed instead of a grain, it’s naturally gluten-free. “You can easily make raw buckwheat flour at home. It can be used in many recipes like my Super Power Chia Bread,” Liddon explains. “You can also soak buckwheat in water and make a delicious raw buckwheat breakfast porridge.”

(Photo: OneLuckyDuck.com)


Oh She Glows noodles Wheat-free tamari

It’s a type of soy sauce that’s often gluten-free (check if you’re sensitive!). “I find it to be less salty than traditional soy sauce with a more complex, sweet flavor,” Liddon says. If you need a soy-free alternative, she suggests looking for coconut aminos, which is similar in flavor. “I use both tamari and coconut aminos in sauces and dressings, veggie burgers, and marinades.” Her Empowered Noodle Bowl (pictured) uses tamari in its Thai Peanut Sauce.

(Photo: The Oh She Glows Cookbook)


medjool dates Medjool dates

“Medjool dates are my favorite natural sweetener, and they’re fantastic at binding ingredients due to their sticky nature,” Liddon says. She uses them in smoothies, no-bake desserts, and for binding and sweetening pie crusts. “One of my most popular no-bake desserts, Homemade Yolos, uses dates to create a raw vegan caramel. Many people say it’s better than the actual candy bar!”

(Photo: Mynewroots.org)


Oh She Glows nacho Nutritional yeast

Cheese is often one of the hardest ingredients to part with for newbie vegans, and nutritional yeast, an inactive form of yeast that comes in yellow flakes (and kind of resembles fish food) can help. “It lends a cheesy, nutty flavor to vegan recipes and is rich in protein and often fortified with B vitamins,” she says, so it’s perfect for sauces, gravies, dressings, and homemade cheese sauces. “Or make my Life-Affirming Warm Nacho Dip (pictured) to really get your faux-cheese on.”

(Photo: The Oh She Glows Cookbook)


arrowroot powder Arrowroot powder

Celiacs can really benefit from this starchy white powder derived from the roots of the tropical arrowroot plant. “It works well as a thickener in sauces and gravies and it also has binding properties that help ensure successful, non-crumbly gluten-free baked goods,” Liddon explains.

(Photo: Auntpattys.glorybee.com)


dried kombu Dried kombu

A type of seaweed in the kelp family, kombu is said to break down gas-causing enzymes in beans while cooking, resulting in better digestion. It adds minerals and umami flavor, too. “I like to add a thumb-size piece of kombu into the pot when cooking beans, grains, and legumes from scratch,” she says.

(Photo: Healthyincandyland.com)


herbamare Herbamare

If you struggle with adding flavor to simple roasted or sauteed veggies, Herbamare may be the solution. “It’s a fantastic herbed salt brand infused with vegetables and herbs like celery, leek, onion, parsley, garlic, basil, rosemary, and more. It’s also slightly lower in sodium than traditional table salt. I use it liberally when seasoning vegetables,” she says.

(Photo: Beautybody.nl)


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