Veganuary - Stock Up Your Vegan Pantry

Start 2015 with a bang by taking a vegan pledge for the month of January. A vegan diet will not only boost your health but also help lighten your carbon footprint. By not eating meat, fish, dairy and eggs you will also lead a more compassionate lifestyle towards farmed animals.

The Veganuary campaign aims to inspire and support people all around the world to go vegan this January. I am very proud that they have asked me to share some of my recipes on their website.

Had you asked me about vegan cooking a few years ago you would probably have been met by a sceptical face. What a difference the past 24 months have made! Vegan cooking and vegan baking have presented some exciting challenges but so many rewards as well. Cutting down dairy and animal proteins has greatly improved my digestion and energy levels.

If you believe that vegan food is boring and unappetising, it’s time to have a rethink. Vegan cuisine is exciting, delicious, healthy and can rival any non-vegan option. Browse my vegan recipe collection for some inspiration.

Below I have compiled a list of products that will help you go vegan this January. Don’t hesitate to add in the comments box below anything I have forgotten.

The Veganuary website also has a handy list of products including common food replacements. And of course don’t forget to take the pledge!

BEANS & PULSES

High in Protein, Iron, Magnesium, Zinc and fibre beans & pulses are a real staple for a vegan diet.

Lentils – Puy Lentils, Green Lentils, Red Lentils
Chickpeas
Beans – Red Kidney Beans, Pinto Beans, Black Beans, Borlotti Beans, Cannellini Beans
Edamame

GRAINS

Grains are also a great source of vegetable proteins and another staple of the vegan diet.

Quinoa
Barley
Wheatberries
Couscous
Polenta
Rice – Wild Rice, Brown Rice, Black Rice, Arborio, Basmati, Jasmine and Red Rice
Oats

HIGH PROTEIN FLOURS

Replacing plain flour with high protein flour is a simple way to add healthy low fat protein to your cooking or baking.

Soya Flour
Chickpea / Gram Flour
Amaranth Flour
Teff Flour
Wholewheat Flour
Buckwheat Flour

NUTS & SEEDS

Nuts & Seeds are high in minerals, essential fatty acids, protein, fibre, antioxydants. Add them to your baked goods, sprinkle them on salad/cereals or simply eat them on their own for a healthy snack.

Pumpkin Seeds
Sunflower Seeds
Hemp Seeds
Sesame Seeds
Flax Seeds
Chia Seeds
Cashews
Almonds
Peanuts
Walnuts

MILK SUBSTITUTES

Non dairy milks are not only delicious but also easier to digest than their dairy counterpart. They are generally lower in fat than cow’s milk and depending on the brand you can find them fortified in calcium, vitamin D and vitamin Bs.

Hemp, rice, oat and soya milk are very versatile and can be used for savoury and sweet dishes. I prefer almond milk on cereals or in cakes while coconut milk is a star ingredients for curries, soups and baked goods.

Coconut Milk
Almond Milk
Hemp Milk
Rice Milk
Oat Milk
Soya Milk
Soya Cream
Soya Yoghurt

VEGETABLES

Look out for vegetables that are high in calcium, iron and protein such as:

Dark Greens – Kale, Watercress, Broccoli, Collards, Spinach, Mustard Greens
Okra
Mushrooms
Turnips
Peas
Brussels Sprouts
Butternut squash
Sweet Potato

MISCELLANEOUS

Nutritional Yeast – strong flavour it is a popular substitute for cheese.
Tofu
Tempeh
Dairy Free Butter
Jus-Rol Puff Pastry & Shortcut Pastry
Egg-Free Pasta & Noodles – Soba Noodles, Wheat Pasta, Stir Fry Noodles
Miso
Tahini
Agave Syrup
Orange Juice
Peanut Butter
Dry Fruits – Raisins, Prunes, Figs and Dried Apricots
Soy Sauce
Vegan Pesto
Oils – Extra Virgin Olive Oil , Vegetable Oil, Sesame Oil.
Vinegars – Rice Vinegar, Cider Vinegar.
Vegetable Stock Cubes / Powder
Spices – Curry Powder, Turmeric, Coriander, Cumin, Nutmeg, Mustard Seeds, Cardamom, Pepper, Cloves, Chilli, Paprika etc…
Capers
Cornichons
Olives
Preserved Lemons
Jar of Roasted Peppers