Vegan Store Cupboard Challenge

[Deleted User]

joedenise wrote: »

I always keep a selection of frozen veg in store. Can't be without my green stuff!

Denise

Me too Denise but I really feel that I want something leafy - I really don't like frozen leafy greens, I've never found anything that doesn't taste watery/slimy when it's cooked
I normally grow black tuscan kale (I think it's called cavelo nero) but I neglected the seeds that I put in earlier in the year and it died I really need to plant some this weekend - off to put it onto my 'to do' list!

natlie

Hi

My name is Nat and I am a vegan! lol

My store cupboard staples are

Spices
Tumeric
coriander poedered
Cumin powdered and seeds
Fennel seeds
powdered cloves
all spice
garam masala
curry powder
cinnamon
nutmeg
paprika
smoked paprika
Cajun spice
East end all purspose seasoning
Harissa
Sumac

herbs
Bay powdered and leaves
parsley
thyme
sage
italian mix
rosemary

Other
onion powder
garlic powder and puree in a jar - East End brand
Veg oxo cubes
OSEM Soup and Seasoning Mix - the chicken, mushroom and onion ones are vegan - from Morrissons
Tomato puree
Ginger puree

Dried and tinned

Marmite
Red lentils dried
puy lentils dried
Chickpeas - dried to make falafel, tinned for hummus and meals
black beans
butter beans
canellini beans
black eyed peas
Heinz Creations tins (quick meals and often on ofer) - also really good for pie fillings
sweetcorn
jarred salsa
Reds sauces
ketchup
brown sauce
vegan mayo
sweet chilli sauce
mango chutney
tinned toms
passata
tinned fruit
cherry pie filling
glace cherries
dried fruit and nuts
cereal bars like nakd bars - lidl sell their own cheaper version
stem ginger
flour - various including pasta flour and semolina
caster sugar
baking and bicarb powder
vanilla extract
salt and pepper
vegan worchester sauce
soy sauce
nutritional yeast - loads
pasta
rice
quinoa red, white and mixed, rolled grains for porridge and flour
cous cous white and wholemeal
cereal
oats - loads I make my own oat milk 19p per litre
maple syrup
egg replacer
cornstarch
golden syrup
pineapple hunny
chocolate - usually bourneville
noodles
dried sauce sachets/mixes
chocolate spread
jam
marmalade
Pizza bases Napolina
Pasta sauce
free from pesto
tinned pumpkin
tea
coffee
sugar
dried coconut milk
tinned coconut milk
dried crispy onion bits
Bisto
Peanut Butter


Freezer

Vegan Mince
Ikea Veggie Balls
Frozen veg
chips
hash browns
Linda Mccartney stuff
Jus rol pastry
Vegan Ice Cream
Fruit Strudel
cooked frozen pumpkin for cake - its a brilliant egg replacer

Fridge


Oatly cream/creme fraiche
Vegan cheese
jars of sauces such as cranberry, and things like jalepenos, picles and gherkins
vegan spread
filo pastry
oat milk
alpro yogurt

Thats all I can think of off the top of my head

Nat

natlie

Here's my fave Dhal recipe https://www.deliciouseveryday.com/red-lentil-dal/ it doesn't take long to cook and there is nothing to soak - I use curry powder instead of curry leaves

natlie

Pumpkin Chilli as it is seasonal http://thattagurl.com/thatta-gurl-loves-thug-kitchens-pumpkin-chili/

[Deleted User]

Welcome aboard natlie! :wave:

[Deleted User]

I made more seitan the other day so have been munching my way through that...this week will be a 'whatever I can be bothered with' as i am having lots of work done on the house and cooking time will be limited I feel a lot of pasta dishes will be on the menu! :rotfl:

jehanine

I'd add a jar of tahini to the staples because it can make so many good things. Here's my 'vegan rarebit' recipe - great poured over toast, or used on a pizza base, or for sandwiches with salad:


Big knob Vitalite (or other vegan spread)
1 tbs tahini (Cypressa is often the cheapest in supermarkets)
1 tbs tomato puree


Melt the Vitalite in a small saucepan over a low to medium heat. Stir in the other ingredients until they've all mixed. Remove from heat and taste - does it need more vitalite or puree? When it tastes good, pour or spread it on toast, depending on the thickness (this varies with different makes of tahini). And then tell me how it manages to taste so cheesy when it has no dairy in it!

[Deleted User]

Sounds nice jehaine!

I've been very fortunate and cone into some free veg...a butternut squash, couple of carrots and parsnips, some coriander and a savoy cabbage

So I've roasted slices of the butternut, cooked the carrots and parsips in stock then finished them off in maple, orange and dijon, cooked some buckwheat with stock and lime juice and chopped my remaining seitan adding smoked paprika, chilli sauce and maple to fry up with the savoy. Made a coriander and harissa dressing to serve with it....looking forward to dinner

[Deleted User]

Sorry about all the typos...on my phone and not very dexterous!!

cod3

DD has made gallons of parsnip and lentil soup. I've collected many windfall apples from the garden for making oaty crumble. So the meal plan for the forseeable is soup and pudding! It's perfect weather for it. A cheap week ahead as we only need to buy plant milks and kitty food.


Have a tasty week, lovely vegan folk