Fridge & Freezer Staples

Having a well-stocked fridge and freezer can really help you create a meal with less stress and less wastage. This is my list of fridge and freezer favourites for home!

Photo by Latrach Med Jamil on Unsplash

In our fridge you’ll usually find:

  • Fermented tofu (I love adding a little to creamy salad dressings, soups and stews)

  • Vegetarian stir fry sauce (for my husband’s famous stir-fried tofu and veges)

  • Mango or lime pickle (to accompany curries, but also great on toast with peanut butter for a very savoury breakfast)

  • Gherkins (for burger night)

  • Olives various 

  • Hummus 

  • Capers

  • Margarine

  • Black bean sauce

  • Tofu (usually firm and usually from the Asian grocer rather than the supermarket)

  • Chipotle (I buy the little La Morena brand tins and blend the whole lot in the food processor, so it’s ready to be added to dishes)

  • Soya milk (purely out of habit – when I’m having coffee at a cafe I usually choose oat milk but when I went vegan 19 years ago soya milk was the only plant-based option and it’s what I’ve become very accustomed to at home)

  • Maple syrup (mostly used on our porridge)

  • Mustard

  • Branston pickle 

  • Margarine

  • Kimchi or sauerkraut

  • A selection of vegetables – the vege drawer is always the first place I look when I’m seeking meal inspiration

  • And a full range of Angel Food products of course!

In our freezer you’ll usually find:

  • Fresh ginger (it lasts forever and you can grate it from frozen)

  • Fresh chillis (they last forever too – they’ll go mushy when they defrost but that’s perfect for cooked dishes)

  • Overipe bananas (so you can make banana cake or this hummingbird cake at a moment’s notice!) 

  • Edamame (in shells for snacks and shelled for adding to salads and stir fries)

  • Falafel patties (for popping in wraps with salad greens, or as ‘meat balls’ with a nice tomato sauce on pasta or rice)

  • Tofu (cubed before freezing so it defrosts quicker)

  • Vegan sausages/patties

  • Single serve portions of leftovers (in those handy Angel Food tubs! Labelled using masking tape and marker pen, perfect for quick mid-week lunches)

  • Peas (these and edamame are the only frozen veges I really like)

  • Pastry (Richmond Foods flaky puff pastry for nut roast en croute and savoury pies – store in a ziplock bag that originally held wraps)

  • Breadcrumbs and crusts for turning into breadcrumbs

  • Brine from beans

  • Breadcrumbs

  • Frozen cubes of coconut cream

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