October is Vegetarian Awareness Month, and World Vegetarian Day kicks it off on 1 October. Whether you're going fully plant-based, trying Meat-Free Mondays, or just cooking for a vegetarian friend, the secret to making it stick is a pantry that does the heavy lifting for you.
Here's how to stock one without overthinking it.
Start With Legumes
Lentils are the quiet hero of plant-based cooking. They cook quickly, cost very little, and pack protein and fibre into every bowl. Keep a few varieties on hand: Chef's Choice Organic Red Split Lentils melt into soups and dahls, while Organic French Style Green Lentils hold their shape for salads and bowls. Short on time? Sol Ghee's Organic Moong Dhal Mix is a ready-to-go flavour hit.
Add Savoury Depth
One of the most common questions from new vegans is "how do I get that cheesy, savoury flavour?" Nutritional yeast is the answer. Raw Food Factory Nutritional Yeast Flakes are brilliant sprinkled over popcorn, pasta or roast veg, and Bragg's Nutritional Yeast Seasoning makes the same trick even easier.
Convenient Plant Protein
On busy days, a plant protein shake fills the gap. Switch Nutrition's Organic Sprouted Plant Protein and Amazonia's Raw Fit Plant Protein are both popular, and our guide to the best plant-based protein powders compares your options in more detail.
Don't Skip B12
Vitamin B12 is the one nutrient that plant foods don't reliably provide, so it's the supplement most vegans and many vegetarians are advised to consider. Micronutrition's Lipocap B12 and Advanced B-Complex are good places to start, and the Green Nutritionals Vegan Multivitamin covers the broader bases. A GP or dietitian can check your levels and advise on the right dose.
Easy Meal Ideas
You don't need complicated recipes. A red lentil dahl with rice, a green lentil and roast pumpkin salad, a loaded sweet potato with tahini and nutritional yeast, or a big pot of vegetable soup all come together in under 40 minutes. Batch-cook on Sunday and you're set for the week.
Eat the Rainbow, Read the Labels
"Vegan" doesn't automatically mean healthy. Highly processed plant-based foods can still be heavy on additives, so our guide to food additives to avoid is worth a read. Choosing certified organic wholefoods wherever you can keeps things simple, and why organic matters explains the reasoning.
Where to Shop
Browse our enormous Vegan collection of more than 1,500 products, or the Vegetarian collection for dairy and egg-friendly options. Our Pantry collection covers the staples, from grains to spices.
Frequently Asked Questions
What's the difference between vegetarian and vegan?
Vegetarians avoid meat and fish but may eat dairy and eggs. Vegans avoid all animal-derived foods, including dairy, eggs and honey.
Where do vegetarians and vegans get protein?
Lentils, chickpeas, beans, tofu, nuts, seeds and wholegrains all provide protein, and plant protein powders can top up intake on busy days.
Do vegans need to take vitamin B12?
Yes. B12 isn't reliably found in plant foods, so vegans are generally advised to supplement or eat B12-fortified foods. A GP or dietitian can advise on the right amount.
Is a plant-based pantry more expensive?
Often the opposite. Staples like lentils, rice and oats are among the cheapest foods per serve, especially when bought in bulk.