Upon first deciding to go vegan, I had the same thought as Donald Trump when he was declared President…what the falafel do I do now?! Terrified of eating the wrong thing, I ate very little. Gradually however, I expanded my knowledge of the vegan diet discovering countless YouTube videos along the lines of What’s stocked in a New Vegan’s Kitchen? and I suggest this is where all new vegans begin!
So what maketh the perfect vegan kitchen? The answer is that there is no exact equation. It will evolve from your own personal likes and dislikes, the foods that make your own body thrive. Below I have summarised my own kitchen to demonstrate how simple your food shop can be.
In the fridge:
Vegan food is usually less calorie dense, which means you will require larger portions to feel satisfied. This is the kind of unrestrictive mentality that I adore about a plant based diet, so stock your fridge to the max! It’s a good idea to have a constant supply of leafy greens. Having a salad with your cooked meals ensures you are satiating your body, absorbing the necessary vitamins, minerals and micronutrients. Spinach and kale are particularly high in iron, calcium and Vitamin K (creation of bone protein). I love salads dressed with mint and lime, while fresh rosemary infused in butternut squash soup is heavenly in the winter.
In the freezer:
The freezer…my glimmer of hope when all else is lost! I like to eat fresh whole foods the majority of the time, but I also don’t feel guilty when I knock on Aunt Bessie’s door for some sweet potato wedges! Frozen vegetable mixes are also great for lazy days. Admittedly I occasionally keep a not so healthy stash of Almond Dream salted caramel ice cream. A natural, healthy alternative however is to blend frozen bananas and create a caramel sauce by blending medjool dates, banana and grated apple.
In the cupboards:
Beans are an amazing way to bulk up your chillies and stews. Alternatively, mash black beans with a little salsa to form a delicious spread for wraps. You can also sprinkle on some nutritional yeast, a great source of B12 which creates a cheesy, nutty flavour.
Rolled oats are handy for making rawnola using a food processor. Simply pulse 7 medjool dates, 1 cup of oats, 1 tablespoon of cacao nibs, 2 tablespoons of coconut flakes and 1/2 a banana (this is the Mango Island Mamma recipe). Add some fresh berries for an easy breakfast or snack. For other snack ideas also check out Accidentally Vegan UK on Instagram.
Finally, one of the most important parts of the kitchen is the spices. One idea is to cut your favourite potatoes into wedges and sprinkle on paprika. Place in the oven for 15 minutes, flip over and sprinkle the other side with curry powder, cook again for 15 minutes. Totally scrumptious!
Hopefully you’ve gathered a few ideas for some simple, easy recipes by having a brief tour of my kitchen. Enjoy your next vegan shopping trip!