As a cook, food writer, and cooking instructor, I’m a firm believer in using ingredients that are accessible to everyone—and yes, being vegan can make that a little tricky sometimes. Because let's be honest: Many vegan recipes feature ingredients that are expensive, hard to work with, or difficult to find, making vegan cooking seem difficult and out-of-reach.

But here's the thing: Cooking vegan doesn't have to be complicated. With a few vegan pantry staples (and lots of fresh produce), you can whip up a delicious vegan meal—whether you’re vegan, vegetarian, flexitarian, dairy-free, or none of the above.

It's this thinking that shaped my first cookbook, 15 Minute Vegan. It's a collection of 100 vegan recipes that are easy, yummy, and ready in 15 minutes or less. While my recipes are heavy on fresh, seasonal fruits and vegetables, there are a few kitchen staples I rely on and keep on-hand at all times. Check them out below and consider adding them to your own pantry.

Courtesy of Katy Beskow

1. Yeast Extract ( Marmite works best)

Love it or hate it, yeast extract is a magical ingredient when added to vegan recipes. It's salty and umami-packed, and it gives a dark, deep flavor to savory dishes. I like adding a teaspoon to vegan chili or stew. It lasts in the cupboard for ages, so even if you don’t fancy it on toast (admittedly a British thing), it will keep for the next time you stir it through a hearty vegetable casserole. Non-vegans can use it to deepen the flavor of stews and braises, as well.

2. Dried Pasta

If you’re a pasta lover and a vegan, buy your pasta in the dry goods aisle rather than the refrigerated section. Most dried pastas are created with durum wheat semolina and no eggs, making them vegan friendly, while fresh pasta is often made with eggs. Be sure to check the ingredients on the package before purchasing, just in case. One of my go-to weeknight dinners is pasta with sautéed courgette (zucchini), herbs, and pine nuts.