Staples every gluten free vegan kitchen should have

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Here are some staples every gluten free vegan kitchen should have. This list is by no means exhaustive and I will add to it as time goes by

Tofu

A wonderful source of protein, I use mostly firm or extra firm tofu (Macro Vegetarian brand is available at Woolworths). Sometimes I use five spice tofu from Fortune (a brand stocked in my nearest Chinese grocery store), and I do love the puffed (fried) tofu as well. The latter I can eat cold with a sprinkle of salt  – so good!

Personally I’m not  fan of silken tofu but I have seen it being used in desserts with great success.

 


Tofu puff


 

Beans and legumes

Food intolerances stop me from eating lentils but if you can tolerate it it really is rather lovely in stews. I mostly use:

  • cannelini beans (lovely in a dip)
  • red kidney beans (for patties, soups and stewes)
  • chickpeas (for falafel, salads and hummus)
  • fava beans
  • butter beans

I always have 2-3 pottles of pre-made hummus in the fridge, and falafel is a great on the go snack.

Grains and flours

My staples include:

  • brown rice
  • rice noodles (aslo known as pad thai noodles)
  • rice pasta
  • amaranth pasta
  • buckwheat pasta
  • buckwheat bread
  • rice bread
  • puffed rice (for my cereal)
  • rice cakes
  • rice crackers
  • besan / chickpea flour
  • rice flour
  • coconut flour
  • quinoa flour
  • quinoa flakes
  • puffed rice

I keep these oat / wheat / rye / corn free because of my food intolerances but feel free to add grains that suit you.

Healthy oils

  • olive oil
  • coconut oil
  • sesame oil
  • flaxeed oil

Alternative milks

  • soy milk
  • rice milk
  • if you can have almond try almond milk
  • coconut milk and coconut cream – lovely on cereal or in tea as well as a tasty curry

Dry  herbs and spices

  • curry powder
  • curry leaves
  • garam masala
  • nutmeg
  • cinnamon
  • basil
  • oregano
  • rosemary
  • thyme
  • smoked paprika
  • sweet paprika
  • cardamom
  • cloves
  • aniseed
  • five spice
  • turmeric
  • pepper
  • himalayan salt

Spice pastes

I scour Asian and Indian stores for vegan spice pastes to use at home. Some jars I picked up:

  • Biryani paste – for Biryani rice but I use it in other meals
  • Vegan laksa paste (no shrimp)
  • Malaysian laksa paste from Ayam (also no shrimp)
  • Curry paste (check ingredients to make sure they are vegan)
  • Chilli paste (green chilli paste is my favourite)

Sauces

  • mustard
  • vinegar
  • vegan ‘fish’ sauce
  • passata
  • tomato paste

Seeds and nuts (and quinoa)

High in protein and a good source of dietary fibre, magnesium, iron, and calcium.

  • Almonds
  • Cashews
  • Flaxseeds (I grind them in a coffee grinder to crack the shell, as the shell needs to be opened to get nutrients from the seed)
  • Peanuts
  • Pumpkin seeds / pepitas
  • Sesame seeds
  • Sunflower seeds
  • Walnuts
  • Chia seeds
  • Brazil nuts

 

Image courtesy of Amy Kristine Vintage

About The Author

I'm Vanja and I'm a vegan living in Sydney. I was brought up vegetarian from the age of 8. I have been vegan from January 2013 and it was the kindest decision I have ever made. I'm the website and graphic designer here at The Power Plant, as well as a contributing author. I take my own food photos and I love creating new recipes. In real life I'm a marketing consultant at Stace & Co.

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