Vegan pantry essentials

Vegan cooking takes a little getting used to, but with these basic pantry essentials, you’ve got it in the bag.

Ground flaxseed: When mixed with cold water and left to sit, ground flaxseed creates an egg substitute that’s perfect for baking. It also helps with digestion.

Maple syrup: Honey is a no-go for vegans, but maple syrup is a great way to add some sweetness to your life. Agave works, too.

Tahini: A sticky spread made from ground toasted sesame seeds, if you haven’t met tahini yet, it’s time you do. Spread this on toast or add it to salad dressings and dips. Beans: Black beans are filled with protein and fibre plus they make a great filler for veggie burgers and even make a tasty addition to brownies (weird, right?!). Chickpeas: There’s so much you can do with a can of chickpeas. Make a chana masala, a burger patty (use vegan Worcestershire sauce for this one) or whip up some hummus. Coconut oil: Use this in everything, literally. It’s a great oil or butter substitute. Lather it all over your face and hair, too.

Vegan butter: You don’t need to be sad about giving up butter because vegan has come a long way, baby. Vegan butter comes in spreadable form or sticks. It melts, tastes great on toast and can be used in recipes the way you would use the milkbased product it perfectly mimics. Black salt: Also called kala namak — and not to be confused with Hawaiian black salt — this sulphuric seasoning is part of the Himalayan family. It adds an eggy flavour to vegan dishes. It can be tricky to find, so look for it in health food stores or order it online. Nutritional yeast: These fish foodlooking flakes give vegan cooking a cheesy flavour. Use it in anything you want to have a cheese-like taste, or sprinkle it on top of pasta, garlic bread or popcorn. Chickpea flour: Use this dense flour to make fluffy omelettes or to coat tofu or seitan before frying. Vegan soy sauce: Sometimes also called amino acid, this natural soy sauce alternative is great for marinating tofu. Fun tip: Hoisin sauce is also vegan, so add that with lemon juice, fresh ginger and a sweetener such as maple syrup.

Tofu: You may have heard tofu is boring. But done right — like whirled up in a vegan ricotta or pressed, sliced, marinated then baked — it’ll become a fave new protein. Stick to extra firm for grilling and baking and silken or soft for mousses or French toast.

Raw nuts: Nuts are your best friend when it comes to vegan cooking. Not only are they proteinpacked, but they create a cream when soaked and whirled around in a blender. It’s the perfect base for Caesar dressing or “cheese” sauces. Cashews and almonds work well. Buy raw and unsalted.

Nut milks: Sub milk in recipes for an unsweetened nut milk. It’s great on cereal, too.