Easy Pantry Foods That Make Cooking Vegan A Breeze
Let’s face it, cooking vegan can be a real pain in the butt. You eat vegan so you don’t hurt animals at all, but every time you try to cook for yourself it ends up being a huge pain in the butt which means you are indeed hurting one very important animal, yourself. But did you know that cooking vegan doesn’t have to be as big of a pain as you think? You can actually make cooking a breeze if you make sure your pantry is stocked with these simple yet versatile foods. Before you know it you’ll be whipping up quick, easy, and delicious meals effortlessly in a matter of minutes. Even if you’re not vegan your cooking game will greatly improve if you make sure you stay stocked on these simple food items.
Yeast extract is mostly known as a spread the British put on toast. While most Americans find it revolting, there are more uses for it than just as a toast spread. Yeast extract can help add some much-needed depth to vegan stews or chilis because of its deep savory flavor. There is plenty of umami in yeast extract which is admittedly something a lot of vegan dishes lack. So next time you’re cooking a savory food try stirring in some yeast extract to add some deep delicious flavor into your dish.
If you’re a vegan pasta lover then you might have trouble knowing which noodles are okay for you to eat and which ones contain eggs. Well, the easy rule to follow is most dry noodles are vegan-friendly while most refrigerated noodles are made with eggs. Check the back of your package just to make sure what is inside the noodles before you buy them, but most of the time you will find that dry pasta is free of animal products.
Dairy-free kinds of milk have really taken supermarkets by storm. There is almond milk, soy milk, hemp milk, coconut milk, hazelnut milk, rice milk, oat milk, cashew milk and probably other kinds of milk not yet mentioned. If you don’t want to drink milk from an animal you definitely have more than a few options to choose from. These kinds of milk are great because they can be kept on a shelf until you open them. That means they last a whole heck of a lot longer than cow’s milk. Not only do they last for a long time on the shelf, but they also last for a long time after being opened and placed in your fridge. You can easily substitute a nut or soy milk for any recipe that calls for regular milk and your dish will stay absolutely delectable.
Sometimes called garbanzo beans, chickpeas are a great addition to any dish and so is the water they are canned in. Don’t pour that water down the drain, use the water as an aquafaba which is an alternative to egg whites. You can use this water to make a quick and delicious meringue. The chickpeas themselves are great for a quick hummus or an easy way to add protein to any dish with a delicious taste as well. Chickpeas are cheap, easy and very reliable for cooks whether they’re vegan or not.