Home / Plant-Based Lifestyle / Plant-Based Kitchen and Pantry
Health benefits of herbs and spices

Plant-Based Kitchen and Pantry

I created a list for you to use when it comes time to stock your kitchen and pantry. Itโ€™s a long list but donโ€™t be intimidated. Itโ€™s only a guideline to give you an idea of the variety of foods on the whole food plant-based diet.

Start with what you already have in your kitchen and pantry. If you feel overwhelmed, start with a few different grains, legumes, herbs and spices, dried fruits, nuts and seeds, berries and seasonal fruits and vegetables. Over time, add new items to your menu. Soon youโ€™ll have collected most of the items below or will have at least tried them all.
Check my post How to Compile a Meal Plan for essential food items.

List of foods to stock at home

Whole Grains

Whole grains, pasta and breakfast cereals

Rice (brown, black, red), quinoa, barley, ancient wheat varieties spelt and farro, whole wheat, buckwheat, oats, millet, sorghum (gluten-free), rye and triticale (hybrid of wheat and rye), and products made of those whole grains (pasta, lasagne, noodles, cereals, flours, breads)

Lentils on wooden spoon


Lentils (red, brown, green, black), beans (pinto, white, red, black, kidney, black-eyed etc.), chickpeas. Store them dried and then cook them yourself or buy them in cans and jars. There are also pastas made of lentil flour.

Spices and herbs

Herbs and spices, dried

This list can be very long, especially if you like Indian food, but the following is a basic stock to start: sea salt, pepper (black, red, white, green), chilli flakes, paprika powder, curry powder or paste, turmeric, garlic powder, onion flakes, bay leaves, oregano, rosemary, thyme, basil, sage, organic vegetable broth powder, caraway seeds, mustard seeds, cinnamon, cardamom, nutmeg, ginger powder

Fresh Herbs

Herbs and spices, fresh

Basil, parsley, coriander, rosemary, mint, thyme, ginger

Dried Fruits

Dried fruits

Prunes, dates, figs, raisins, apricots, goji berries, mulberries


Fresh (according to season) or frozen berries

Blueberries, black currants, red currants, cherries, raspberries, strawberries, blackberries

Nuts and seeds

Nuts and seeds

Flax seeds, chia seeds, hemp seeds, sesame seeds, sunflower seeds, pumpkin seeds, poppy seeds, Brazil nuts, walnuts, cashews, hazelnuts, almonds, shredded coconut

Note: preferably eat nuts, seeds, legumes and grains that have been soaked and rinsed. Soaking makes them more easily digestible, reduces or removes phytic acid (which reduces mineral absorption); releases the enzyme inhibitors that store nutrients while growing and prevents premature germination, and even boost vitamin B content. (1)

Check out Soaking Chart for Nuts, Seeds, Grains and Legumes

Salad leaved

Leafy greens and salads

Romain lettuce, iceberg lettuce, arugula, chard, kale, spinach, bok choy, watercress, radicchio, endive, chicory


Wakame, kombu, nori, agar-agar


Starchy vegetables

Potatoes, sweet potatoes, parsnips, corn, pumpkin, butternut squash, acorn squash, green peas, plantains


Non-starchy vegetables

Artichokes, beetroot, turnip, carrots, summer squash, bell peppers, tomatoes, leeks, onions, eggplant, cucumber, celery, broccoli, cauliflower, cabbage (green, red, Savoy, Chinese), Brussels sprouts, green beans, asparagus, okra, radishes, sugar snap peas, mushrooms

fruit bowl


Bananas, apples, pears, oranges, mandarins, avocados, lemons, kiwis, olives, persimmons, mangos, grapefruit, watermelon, melon



Nutritional yeast, cacao powder, carob powder, dark chocolate (at least 72% cacao content) or cacao paste, balsamic vinegar

Good for those in transition and for rare treats

Soy sauce (look for one that has a low sodium content), agave syrup, xylitol, stevia.

Comments are closed.