5 Vegan Cupboard Staples

Warning: This post is photo-less. You may suffer sever boredom. Should this occur, please close this website immediately and watch yodelling tutorials on youtube.My photo-editing skills still need some serious work, so the collage I had planned for today’s post won’t be happening. If you know of any good GIMP-picture-editing tutorials, please do give me a shout.

Instead, I’ll introduce you to my five favourite vegan cupboard items. I’m reluctant to call them my ‘favourite’ because I change favourites every two seconds, but here’s what’s been landing in my shopping basket fairly regularly:

Alpro Soya Almond Milk: I’m not a huge fan of soya milk unless it’s been strongly flavoured, and this is a great alternative. It tastes very mild, isn’t grainy at all and is perfect for cooking, baking & on cereal. Being soya-free, it’s also an option for people with allergies.

ViveSoy Cappucino: This is one of the few soya milks that I do drink. I know it’s loaded with sugar and very unhealthy, but it tastes like a coffee milkshake and it’s such a lovely treat.

Puy Lentils: I love using lentils as a substitute for mince, especially now that Tesco have stopped selling my favourite frozen veggie mince! Puy Lentils are especially nice because they’re a bit more flavourful and tender than other varieties.

SO Organic Kidney Beans: I love Sainsbury’s Organic beans because they come in cardboard cartons instead of tins, which makes me feel less guilty. I love all types of beans, but I think kidney beans are my favourite. Maybe because I associate them with burritos?

Suma Organic Italian Pesto Alla Siciliana: Vegan Pesto! Yay! This is awesome on pasta and toasties, especially when we’re too tired to make a ‘proper’ dinner. Just make sure you don’t confuse it with the Genovese variety, the jars look almost identical, but that one contains cheese.

I’m sorry this post is a bit bland, technology and I really didn’t work out this time :(.

What foods do you buy again and again?



  1. September 11, 2013 / 8:47 am

    Here’s my five things: Oatly oat cream, and Morinu silken tofu are regulars, good for vegan puds in particular. Lately I’ve been using Clover’s Seedburst dairy-free margarine as it’s a bit more interesting than Vitalite or Pure. Organic ground flaxseed has become a regular thing since I started vegan baking. And lastly but not leastly, Fry’s Polony (slicing sausage) is just great for loads of things.

    • September 11, 2013 / 3:53 pm

      I love using Mori Nu in baked goods, it’s brilliant!

  2. September 11, 2013 / 12:47 pm

    Sorry about the photo editing struggles! It’s always so frustrating when you spend a long time working on something, and then you have to give up on it because of technology problems.

    French lentils du Puy are my favorite lentils too. I like how they hold their shape and texture.

    • September 11, 2013 / 3:53 pm

      Absolutely :( I’m going to spend some time with the software and try to advance my skills!

  3. September 11, 2013 / 1:34 pm

    I love that almond milk! My staples are canned chickpeas, avocados, soy yoghurt and speculoos spread.

    • September 11, 2013 / 3:55 pm

      mmmh speculoos spread. I can’t have that as a staple, I’d just eat a jar a week by myself…

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