Quarantine Grocery List: Vegan Pantry and Freezer Staples

It’s important to have a well-stocked pantry at any time, so you’ll have the ability to make a meal no matter what fresh ingredients are available to you, or in a time that you aren’t able to make frequent trips to the grocery store. I know that especially during this time, with many of us quarantined due to coronavirus, this can be especially helpful, which is why I have put together this quarantine grocery list!

This list includes vegan pantry staples and freezer items to keep on hand so you won’t have to worry about a shortage of fresh ingredients. I regularly keep my pantry stocked with these vegan items because it allows me the freedom to create recipes at any time! All of these shelf stable grocery items will last you from a couple weeks to several months.

Scroll down to the end of this post for a free printable PDF quarantine grocery list of all of these pantry and freezer friendly items!

I’ve included links so you can buy these groceries in bulk and online without even leaving your house. I’ve also included links to pantry-friendly recipes from each category. Now let’s get into this! I have separated the grocery items into categories:

Legumes:

packed with protein, add bulk to recipes, and low in fat

• Brown or green lentils: useful to replace meat in many vegan recipes, contain iron, hearty (buy here)
  • Try: Lentil Chili
• Red lentils: a more aromatic flavor than brown or green lentils, and cook quicker (buy here)
• Dry or canned chickpeas: useful vegan alternative to chicken in recipes, can be used to make hummus or falafel (buy here)
  • Try: Chickpea Salad Sandwich
• Dry or canned white beans: can be puréed into a spread, add protein (buy here)
• Dry or canned black beans: delicious in Mexican recipes (buy here)
  • Try: Sweet Potato & Black Bean Enchiladas
• Mung beans: can be soaked in advance, blended and used as a vegan egg substitute (buy here)
  • Try: Vegan Egg Muffins
• Chickpea flour: can also be used as a vegan egg substitute, can be turned into an omelet or scramble with equal parts flour and liquid (buy here)
  • Try: Chickpea Shaksuka

Grains:

high in fiber

• Rice (buy here)
• Quinoa: can be seasoned to use in sweet or savory recipes, is a great source of protein (buy here)
  • Try: Coconut Quinoa & Greens
• Bulgur, freekeh: contain more fiber than other grains (buy here)
  • Try: Mujadara
• Polenta corn grits: ground corn that can be used to make polenta or breakfast grits (buy here)
  • Try: Creamy Vegan Grits
• Oats: in addition to oatmeal and baking, can be used to make your own oat flour or oat milk (buy here)
  • Try: Golden Turmeric Oats

Nuts:

packed with protein and healthy fats, can be used to make your own nut milks and butters

• Cashews: can be puréed into a sweet or savory cream, useful base for vegan cheese sauce (buy here)
  • Try: Chipotle Cashew Cheese
• Walnuts, pine nuts, almonds: can be used to form a crust with dates in raw vegan baking, or used in vegan pestos (buy here)

Seeds:

packed with omega’s and protein

• Chia seeds: contain omega 3’s, can be used for chia seed pudding, add to oats or smoothies (buy here)
• Hemp seeds: useful source of omega 3’s and 6’s, sprinkle on anything from avocado toast to smoothies, can be used to make your own hemp milk (buy here)

Canned:

• Beans: just a reminder in case you don’t plan on buying dry beans!
• Tomato sauce, tomato paste, canned tomatoes: useful for curries, soups, stews, pasta sauce (buy here)
• Coconut milk: great vegan alternative to cream, can be used in sweet or savory recipes such as coconut curry (buy here)
  • Try: Rice Pudding
• Jackfruit: acts as a vegan alternative to shredded meat (buy here)
  • Try: BBQ Jackfruit Nachos

Nut butters:

• Tahini: works excellent in sweet or savory recipes – try mixing with maple syrup or lemon juice and salt, makes an excellent salad dressing (buy here)
  • Try: 3-Ingredient Tahini Drizzle
• Almond butter, peanut butter, sunflower seed butter: can be added to smoothies, oatmeal, or used to season tofu, tempeh, as well as added to stews and curries (buy here)

Pasta:

• Brown rice or quinoa pasta: gluten-free alternatives to regular pasta, packed with fiber (buy here)
• Lentil, chickpea, edamame, or black bean pasta: protein-packed, nutritious alternatives to regular pasta (buy here)
• Regular pasta
  • Try: Avocado Mac

Produce:

Fresh:

• Dates: a delicious snack or addition to smoothies, oatmeal, and vegan desserts (buy here)
• Bananas: can be frozen and added to smoothies or oatmeal, or blended into a vegan “ice cream”
• Lemons: add flavor to any sweet or savory dish, last a couple weeks on shelf or a month in the refrigerator
• Garlic, Onion, Potatoes, Sweet Potatoes: can last a couple weeks in a cool dark place or a couple months in the refrigerator
  • Try: Sweet Potato Mac

Frozen:

• Berries: great addition to smoothies or oatmeal, can be used to make jam
  • Try: Raspberry Chia Jam French Toast
• Peas, corn: add them to any soup, stew, or curry to add protein and nutrition

Seasoning:

• Nutritional yeast: adds a cheesy flavor to vegan recipes, often fortified with Vitamin B-12 (buy here)
• Black salt: adds an egg-like sulfuric flavor (buy here)
• Turmeric: immune boosting and anti-inflammatory properties when consumed along with black pepper, adds a yellow color (buy here)
• Cumin, smoked paprika, garlic powder, onion powder, salt, black pepper
• Vegetable bouillon: useful to make several servings of vegetable broth from water (buy here)
• Coconut sugar, maple syrup: natural sweeteners (buy here)
• Soy sauce: adds umami richness and saltiness, useful for marinating tofu and tempeh (buy here)
• Apple cider vinegar: adds acidic flavor (buy here)
  • Try: Tofu Scramble

Cooking and Baking Essentials:

• Olive oil, vegetable oil (buy here)
• Flour
• Baking powder, baking soda

 

While you’re here, check out my free week-long healthy plant-based meal plan, complete with over 15 recipes and its own grocery shopping list!