Pantry Staples for Plant-Based Meal Prep

Keep a short list of power ingredients so the vegetarian week never feels like scrounging.

Grains

Stock farro, brown rice, and quinoa in labeled jars. Cook once per week and portion into airtight containers for quick bowls.

Proteins

Canned chickpeas, French lentils, frozen edamame, and marinated tofu give you flexible protein hits for any cuisine.

Condiments

Use flavor bombs—calabrian chili paste, tahini, miso, harissa, and citrusy dressings—to stop bowls from tasting flat.

Storage

Batch-roast vegetables, cool completely, and store with parchment dividers so texture stays crisp even after three days.