We all have those days when we don't have anything special planned for dinner. You know, the days when you don't feel like going to the grocery store to pick a few things up either. For the resourceful vegetarian, having a well-stocked pantry can make all the difference in the world. With a few staples, you can come up with something quick and delicious just with what's on hand. Here is a list of recommended items for every vegetarian kitchen.

Pantry Staples

• canned or dried beans
  black beans, chick peas, pinto beans, kidney beans
  
• whole or diced chiles
  
• tomato sauce
  
• stewed tomatoes
  
• millet
  
• quinoa
  
• basmati rice (brown or white)
  
• short-grain rice (brown or white)
  
• chili kit (just add beans instead of meat and voila!)
  
• onion soup packets (great for onion dip)
  
• nutritional yeast flakes (adds a cheesy flavor to dishes)
  
• canola oil
  
• sesame oil (good for frying tempeh)
  
• olive oil
  
• soy sauce
  
• vinegar (red wine, balsamic, apple cider, rice)
  
• barbecue sauce
  
• elbow macaroni
  
• spaghetti
  
• linguine
  
• fettucine
  
• orzo (great for pasta salad)
  
• onions (red, white, yellow)
  
• potatoes (new, russet, Yukon gold)

• vegetarian burger patties
  
• frozen fruit (think smoothies!)
  
• frozen vegetables (try mixed vegetables, spinach, corn, and peas)
  
• frozen breads (buns, flatbread, tortillas, pita)
  
• puff pastry (fill with fruit for instant dessert, fill with tofu and mixed vegetables for an instant meal)
  
• tofu (firm, silken, dried, seasoned)
  
• tempeh (an excellent and filling protein source)
  
• bell peppers
  
• minced garlic (I'm too lazy to mince my own so I buy the biggest jar I can find and use it in everything)

Another tip to keep in mind when trying to plan ahead: make extras of foods that freeze well. Whenever I make barbecue sauce from scratch, I freeze about two-thirds of it for use on days I don't feel like cooking. Casseroles, soups and veggie meatloafs freeze very well and make great menu savers on those lazy days in the kitchen.

*** This article was originally written by Connie, the previous vegetarian host. I am featuring it again, because I think it's a very helpful article.

~Veronica Armstrong~
Vegetarian Host