Vegan Food Guide to Get You Through Self-Isolation

While everything seems to be changing by the minute in light of the coronavirus (COVID-19), altering what we’ve come to know as normal, it’s no surprise that we may feel a bit overwhelmed. But we can make the most of this stay-at-home situation and find happiness in a pantry full of good vegan food.

Unlike most pus-filled cows’ milk, milks made from plants typically have long shelf lives – plus, there are lots to choose from. Whether you’re making a nutrient-rich curry, upping your caffeine intake for extra energy, or baking away the boredom, there’s a vegan milk for everything.

Almonds, pistachios, walnuts, and cashews are great sources of protein, healthy fats, and vitamins. Tiny but mighty, nuts are a staple in any pantry. Unshelled almonds can be kept in a cool, dry place for years. In the freezer, pistachios keep for about six months and cashews for up to a year. Walnuts – if refrigerated in an airtight container – can last for about a year.

End of the world or not, chocolate is there for us. On average, dark chocolate keeps for two years from the day it was made or about one year from the time you open it.

Pasta and rice can be stored for a long time in the cupboard, but there are more grain products to explore when the time comes to get creative in the kitchen, including oats, barley, buckwheat, couscous, bulgur, spelt, and quinoa.

Tofu is made of soya beans and is extremely versatile – after all, it’s been enjoyed for thousands of years. It keeps for several months if unopened and can also be frozen. Keep tempeh in the freezer and it’ll last about 10 months. It’s made of fermented soya beans and, like tofu, can absorb all sorts of flavours.

Black beans, kidney beans, butter beans, lentils, peas, and chickpeas are all fantastic goods to keep in the house at all times. They’re versatile, good for you, protein-packed, and easy to store. Also, you won’t have to worry about the “use by” date, which is ideal.

Vegetables: get your five a day with some tinned or frozen veg. Tomatoes, mushrooms, sweetcorn, spinach, sprouts, kale, carrots – if you can name it, there’s probably a tinned or frozen version of it. You can prepare your own frozen veg by buying fresh ones in season, chopping them up, and storing them in the freezer to use in sauces, soups, and more. (source:

To store your fresh, dry or frozen food use our reusable silicone food bags, lunch boxes and food wraps, beeswax food wraps. Say Yes to Life, Earth Thanks! 🌿


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