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Stocking your pantry is the foundation of a great cook’s kitchen. It really is the heart of your kitchen—the place where you store your un-refrigerated foods, beverages, and even some kitchen/household items.
There’s nothing worse than getting ready to cook a recipe and you’re missing an ingredient, so I’m going through the essentials needed in the kitchen pantry.
I’ve built a foundational list of ingredients so while you’re making the transition to eating more plant-based, the majority of pantry items you can find right in your local grocery store! For a few items that are harder-to-find in your local grocer, I included them only if you can easily purchase them online. After you’ve mastered your Pantry, get your Fridge and Freezer in pro-form, which I detail here!
I created a complementary visual guide, called THE EASY GUIDE TO ORGANIZE YOUR PLANT-BASED PANTRY (below), showing you how to organize actual pantry shelves. You’ll be more efficient, store items to stay fresher, and make it easy to find them!
My husband and I moved into a new home we had been building the last several months, so we were upgrading from a skinny pantry of shelves to a walk-in-pantry triple the size. I definitely didn’t want to do the project twice, so I spent a few months thinking about how I wanted to design the pantry.
Now, everyone’s “pantry situation” will look a little different, so don’t fret! Maybe you don’t have a walk-in pantry, and that’s okay! You can still apply the same pantry-organizing concepts to multiple cabinets if needed.
Once your pantry is stocked, leave your comments below! And if you haven’t completed your refrigerator and freezer organization, check out my post here.