5 Essential vegan pantry staples you should always have, according to Elliz Azhar of The Kampung Vegan
Stock up!
Trying to get into the plant-based way of life? Let’s get you started with these vegan pantry staples that we—and Elliz Azhar AKA The Kampung Vegan—think you should always have on hand!
ICYMI: November is World Vegan Month! By now, you’re probably familiar with what a vegan lifestyle entails. Whether you’re keen on adopting an entirely plant-based diet or just want to have a couple meat-free days planned, there are a few vegan substitutes and pantry staples that are always handy to have in your pantry. If you’re racking your brain trying to figure out where to start with stocking your pantry, we’ve got you covered.
To guide you through this, we got some help from one of the greatest minds when it comes to cooking sans meat, Elliz Azhar of @thekampungvegan on Instagram. “Vegan substitutes are essential because they allow you to recreate your favourite dishes with familiar flavours and textures,” shares Elliz. “They’re great for people with allergies or dietary restrictions, offering healthier, more sustainable choices without compromising on taste.” So, without further ado, here are all the best vegan-friendly products (plus some recipes from The Kampung Vegan herself) that go beyond the basics to store in your kitchen or pantry.
NUTRITIONAL YEAST
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Affectionately known as “nooch”, nutritional yeast is a great addition to your rice bowls, salads, and more. “It’s not so much a substitute as it is an addition!,” explains Elliz. “It is often used in Western dishes for a cheesy flavour, but it also works as a seasoning in Asian dishes, adding an extra layer of savoury, umami flavours that can be missing in some vegan dishes.” Elliz loves using it in her mushroom rice bowls and with her tofu crumbles. “It’s a simply way to increase flavour and add depth, bringing a slightly nutty, savoury taste that will enhance any dish,” elaborates the recipe developer and home chef.
TAUCU & SEAWEED
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Individually, these two vegan pantry staples do wonders in the kitchen. However, when used as a pair, they’re a total powerhouse as a substitute for belacan AKA shrimp paste. “The taucu (fermented soybeans) brings a strong, funky, fermented flavour similar to belacan,” shares Elliz. “When paired with seaweed, it adds that same salty, umami taste. Just like belacan, a little goes a long way!” Use this duo in your nasi lemak sambal or assam laksa and you wouldn’t be able to tell that no meat was used in the recipes.
MUSHROOM SEASONING
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Want a burst of umami without the MSG or meat? Presenting your new secret weapon: mushroom seasoning. For recipes that don’t necessarily require the fungi, add a dash of this flavour bomb and you’re all set. “I use it in almost everything!”, beams Elliz. “Like MSG, mushroom seasoning is an easy, all-purpose way to add savoury depth to any dish,” elaborates Elliz. “It’s perfect for Asian cooking.” When Elliz says she uses it in everything, she means it! Check out how she made her own Indomie from scratch above.
FRESH OR FROZEN YUBA
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Goodbye eggs, hello yuba! One of the most versatile vegan pantry staples, yuba—in fresh or frozen form—is a sheet of tofu skin that is very versatile in recipes. “I use it in my vegan versions of sambal telur and even my salted egg yolk dishes,” says Elliz. “When fried, yuba has a soft, bouncy texture with a crisp exterior that works as a great egg replacement, absorbing flavours beautifully. It adds the richness and mouthfeel of an omelette without the eggs.” Aside from using it in replacement of eggs, yuba is also a great addition to Asian soup noodle dishes for some extra protein.
CHICKPEAS
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If you’re looking for more substitutions for eggs, chickpeas should also be on your list. Aside from using the aquafaba, the chickpeas themselves are a great weapon to have in your plant-based arsenal. “Blended chickpeas create a creamy texture with a slight graininess that mimics the feel of eggs, especially in sauces,” notes Elliz. “They’re easy to use, versatile, and full of protein.”
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