Serves: 5
Going vegetarian or meatless? Now is the time to consider what to stock in your pantry, refrigerator and freezer to make meal preparation easier. This list is just a beginning we’re sure you will add your own favorites to it, as well.
On the Shelf
Canned or jarred sauces: chutney, mustards, pasta sauces, pesto, relishes, salsa
Canned tomato products: plain and seasoned
Canned vegetarian baked beans, chili beans and refried beans
Canned vegetarian soups and broth
Canned whole beans: black, butter, cannellini, great northern, kidney, navy, pinto
Dried fruit: apricots, dates, diced dried fruits, raisins
Dried legumes: beans, lentils, split peas
Grains: barley, oats, rice, roasted buckwheat groats (also known as kasha)
Nuts: almonds, cashews, pecans, sunflower nuts, walnuts
Pasta
Peanut butter
Peanuts
Prebaked pizza crusts or shells
Ready-to-eat cereals
Spices and herbs
Texturized soy protein (TSP) mixes: chili, sloppy Joes, soup
Whole-grain breads and rolls
Whole-grain crackers
In the Refrigerator
Cheeses
Flour and corn tortillas
Fresh fruit
Fresh herbs
Fresh vegetables
Hummus
Milk
Yogurt
In the Freezer
Cheese or vegetable pizza
Fruit and vegetable juices
Fruits
Meat substitutes: vegetable burgers, vegetarian hot dogs and breakfast meats
Vegetables
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This THE VEGETARIAN PANTRY recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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