Our Top 10 Store Cupboard Ingredients

Have you ever wondered how to make cooking tasty plant-based meals a little easier? The first step towards stress-free cooking is a well-stocked storecupboard, full of the all-important basics. 

We’ve compiled a list of our go-to ingredients, which are all used on repeat throughout our recipes. Simply stock up on these core items and fill in the gaps with fresh produce — this will hopefully make your weekly shopping a whole lot easier, with no more last-minute supermarket dashes. 

Switching to a plant-based diet may sometimes be perceived as costly, but it doesn't have to be — these essential ingredients will last for a while and many of them are total flavour-bombs (the less you use, the better the investment).  

1. Nutritional yeast

Nutritional yeast is a form of dried, deactivated (so it cannot ferment) yeast that’s, you guessed it — highly nutritious. It contains all nine essential amino acids, making it a complete protein; and it’s packed with fibre, B vitamins and minerals including zinc. ‘Nooch’ (as it’s affectionately known) is loved by plant-based eaters and omnivores alike for its rich, savoury, cheesy flavour and versatility.

Note: nutritional yeast doesn’t naturally contain vitamin B12, but fortified versions are widely available. 

We use ours in creamy béchamel-style sauces, or sprinkled on top of dishes for a crispy cheese-like topping. Once opened, nutritional yeast keeps well at room temperature for several months.

2. Miso

Miso is a soy bean paste, fermented with cultures from barley, rice or (more) soy beans. A staple in Japan for centuries, miso is now used as a seasoning in kitchens across the globe. It comes as close to a ‘secret’ ingredient as there is — using just a small amount can add richness and complexity to a wide range of recipes, from salad dressings to cakes and biscuits. As a fermented ingredient, miso is also a great source of beneficial bacteria, known as probiotics, which support healthy digestion. 

There are several varieties of miso, but all boast a rich umami taste. The darker varieties have a stronger flavour; whereas yellow or white miso have a relatively mild, sweet flavour. Our go-to variety is brown rice miso, which we love for its salty, earthy and intense flavour.

3. Tahini

An essential ingredient in Middle-Eastern cuisine (and the Deliciously Ella back catalogue), tahini is a savoury paste made from ground sesame seeds. Dark varieties are made from toasted sesame seeds; those that use untoasted seeds are lighter in colour, but both can be used interchangeably. Tahini has a smooth, creamy texture, rich flavour, plus it’s a great source of healthy fats and calcium — we use it time and time again in our recipes.  

Once opened, tahini keeps well at room temperature for several months. It’s worth noting that, as with many nut and seed butters, the oils can separate over time. This can be fixed by giving it a good stir before use, or avoided by keeping the jar stored upside down. Use tahini to add richness to hummus and other dips, in baking or add to salad dressings. You can even use it as you would a nut butter — it’s delicious drizzled over porridge or spread on toast. 

4. Nut butter

Almond, peanut, cashew, hazelnut — whichever nut you prefer, a jar of nut butter is non-negotiable for us. An excellent source of vitamins, minerals and healthy fats, simply add a dollop of your favourite nut butter to meals or snacks to make them extra satisfying.

Nut butter is endlessly versatile: use as a dip for apple slices; drizzle some on your morning porridge; add to a smoothie; spread on toast and top with fresh fruit; or add a spoonful to curries for richness. As with tahini, the natural oils may separate over time. This can be remedied by stirring well or avoided by keeping the jar stored upside down.

5. Maple syrup

Maple syrup is a natural sweetener made from the concentrated sap of North American maple trees. It’s most often used as a sweet sauce for pancakes, waffles, porridge or French toast, and also in baking. Its uses go beyond the sweet though — it often features in our savoury recipes to balance out salty flavours. It’s important to note that food should taste good and be enjoyed; healthy eating doesn’t mean deprivation, so a drizzle of this deliciously sweet syrup on a meal can be just the thing to amp up the satisfaction factor. Although maple syrup can be expensive, its intense flavour means just a small amount is needed, so it’s worth the investment. 

6. Tins of beans, chickpeas and lentils

An excellent source of fibre and plant-based protein, no home pantry is complete without a few tins of beans. Perfect for mealtime emergencies, a tin of beans means you’ll always have a midweek lunch or dinner up your sleeve. Blitz them into hummus, add to curries, stews, soups and salads, or make your own homemade beans on toast. Unopened, they last in the cupboard for years, so why not pick up an extra tin or two during your weekly shop? 

7. Tinned tomatoes

Tinned tomatoes are such a convenient, inexpensive and versatile ingredient. Tomatoes are an excellent source of vitamins A, C and lycopene, a powerful antioxidant. A fantastic all-rounder, use them to whip up quick midweek pasta dishes, stews, curries or homemade beans on toast. As with all other tins, when kept in a cupboard at room temperature, they keep for years, making them great to bulk buy.

8. Tamari (or soy sauce)

Tamari is thicker and less salty than soy sauce. It’s also made from fermented soy beans without the use of wheat, so it’s a naturally gluten free alternative to soy sauce. We always have a bottle in our cupboard. It adds the perfect note of umami and saltiness to stir-fries and dressings, or it can even be used as a dipping sauce on its own. Though high in sodium, just a small amount is needed to impart serious flavour into any recipe.

9. Vegetable stock cubes

This one nearly goes without saying. One of the easiest, most effective ways to get base flavour in a recipe is to cook with a good quality vegetable stock cube. Add it to soups, stews, risottos and so much more to enhance your cooking, guaranteed. 

10. Frozen peas

Okay, while technically a freezer and not a store cupboard ingredient, we had to include our beloved frozen peas here. Inexpensive, full of nutrients, not to mention seriously delicious — the mighty pea is an ingredient we are never without. Small but packing a punch in terms of health benefits, peas provide a source of fibre, vitamin C, B1, folate, iron and 5g of protein per 100g. Picked at peak ripeness and flash-frozen, studies have shown that frozen peas are often nutritionally superior to fresh. Simply add frozen peas to dips, curries and pasta dishes. A bag will keep in your freezer for several months. 

Once you’ve got these ingredients in the house, then you just need a handful of fresh veggies and you’re ready to go! You’ll find you use them on repeat as you cook our recipes too, so you’ll get more and more familiar with how to use everything in your cupboard.