The Homemade Vegan Pantry!

It’s here! The talented Miyoko Schinner has done it again. Her previous book, Artisan Vegan Cheese, took the world by storm. Her latest book, The Homemade Vegan Pantry shares a very practical approach to stocking your kitchen with the types of things you always wish you’d tried (glorious butterless butter, or maybe your own tofu, for examples) to those you’ve probably never considered, such as soup concentrates, to make your life easier.  Maybe you’re a yeast-novice? Check out the Breads chapter for easy, approachable recipes.  Only have a few minutes to make a big impact on your dinner? Hit the Condiments chapter to find just the right one to take your meal to the next level. Homemade pasta- in 15 Minutes? Yes, and it’s amazing! Thanks to Miyoko’s “unmeat” popularity of the past, the book also has recipes such as “Unribs” and “Unsteak”.

Like all books, there are downsides. In this case, it’s that the book is a hardcover. Durability, yay! Usability? It feels like it should be on the coffee table.  This book was written before the Aquafaba Revolution (thank you, Goose!), and I would love to see what Miyoko would do with that ingredient. Maybe her next book?

Your chance to win a copy of this incredible book is here. Comment on this post with a pantry ingredient you’ll never be without, or if you are, it makes it hard to sleep. US shipping only, per the publisher, sorry! Loads of other contests and reviews are happening, so keep your eyes open for lots of chances.

In other contest news: the winner of The Great Vegan Protein Book is Corinne! I will try to email you, but please contact me with your shipping address. Congratulations!

Lucky you, here is Miyoko’s recipe for Unribs. Of course, being the seitan fans that we are, it was the first recipe we tried. The verdict? Miyoko’s method of cooking the ribs in the bbq sauce delivers a tremendous depth of flavor. That’s a keeper technique. My texture was a bit off, but the recipe gives options for creating the texture you’re going for, so that was probably user error. It makes a big recipe to stock the freezer, and that’s a great thing! These make for a fast dinner.

Special Note: As you’ll see, the recipe calls for Zippy Barbecue Sauce. Use the Search function on Amazon to find it.



  • ¼ cup soy sauce
  • 3 tablespoons nutritional yeast
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons tomato paste
  • 1 tablespoon white, chickpea, or red miso
  • 4 or 5 cloves garlic
  • 1¼ cups water
  • 21/2 to 3 cups vital wheat gluten
  • Oil, for cooking (optional)
  • 31/2 to 4 cups your favorite store-bought variety (Miyoko has a recipe for Zippy Barbecue Sauce in the book as well)
  • 2 cups water
  1. In a food processor or blender, combine the soy sauce, nutritional yeast, peanut butter, tomato paste, miso, garlic, and water and process until a smooth and creamy slurry is created. If you are using a food processor, just keep everything in there;
  2. if using a blender, pour it out into a large mixing bowl. Add 21⁄2 cups of the gluten to the slurry and mix well, either using the food processor or by hand in the bowl. If you’re using a food processor, keep pulsing to knead the dough, adding a little
  3. more gluten flour as necessary to form a stiff dough (the more gluten you add, the chewier your ribs will be, so you can control how tender or chewy you want them). It may form one ball in the center or break up into little beads; if the latter happens, all you have to do is push it together with your hands. If you’re mixing it by hand, knead it in the bowl for several minutes until it becomes smooth.
  4. Roll the dough into a log about 6 inches long. Slice the log lengthwise into four “steaks” about 3⁄4 inch thick. Now here’s one of the places where you get to decide whether or not to use oil, and how much. Heat a skillet over medium-low heat—if you’re going for oil-free, make sure that it is nonstick. If you’re using oil, add a couple of tablespoons to the skillet and let it get hot. Add the steaks and cook until browned on both sides. They will rise and puff a little.
  5. Preheat the oven to 350°F. If your skillet is ovenproof, you can just leave the steaks in the pan. If not, transfer them to a baking dish. Mix 11⁄2 cups of the barbecue sauce with the water. Pour the diluted sauce over the steaks in the pan and cover with a
  6. lid or aluminum foil. Bake the ribs for 75 to 90 minutes, until the sauce has reduced and just barely coats them and the steaks are chewy and cooked through. They will be relatively tender while hot but will deflate slightly and become chewier as they cool, so fear not if they seem too soft right out of the oven.
  7. Let them cool until they can be handled without burning your fingers. Then slice each steak lengthwise into “ribs” about 1⁄3 to 1⁄2 inch thick. Heat the skillet over medium-low heat. You’re going to sauté the individual ribs once more to brown or even blacken them on both sides. Once again, you can choose to oil or not to oil. If you like your ribs on the greasy side, you’ll want to use a good 4 to 6 tablespoons of oil to sauté them. Or you can just use a dry nonstick skillet. Cook them all until nicely dark on both sides (I like them almost black). Then toss them with the remaining 2 to 21⁄2 cups barbecue sauce. Now you can dig in. Or wait until the next day, when they will have deepened in flavor and become even chewier. To reheat, just throw them in the oven or on the grill, or eat them cold with some potato salad—yum! Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months.

Reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

 Photo credit: © 2015 by Eva Kolenko. Published by Ten Speed Press, an imprint of Penguin Random House LLC.



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  1. Amy
    Posted June 15, 2015 at 11:01 am | Permalink


  2. Sandra Zimmer
    Posted June 15, 2015 at 12:40 pm | Permalink

    Coconut milk.

  3. Lori Trublood
    Posted June 15, 2015 at 1:36 pm | Permalink

    Black Beans.

  4. Debra Stephens
    Posted June 15, 2015 at 1:45 pm | Permalink


  5. Jordyn
    Posted June 15, 2015 at 2:25 pm | Permalink

    I’m never without multiple hot sauces!

  6. Posted June 15, 2015 at 3:39 pm | Permalink

    I’ll never be without mustard. I add it to “cheese” sauces, soups, gravies, curries, salad dressings… The list is endless!

  7. katja
    Posted June 15, 2015 at 3:54 pm | Permalink


  8. Posted June 15, 2015 at 5:20 pm | Permalink

    nuts and seeds

  9. Posted June 15, 2015 at 5:24 pm | Permalink

    The world would end if we didn’t have black beans in the pantry.

  10. Karen D
    Posted June 15, 2015 at 5:32 pm | Permalink

    Dried beans and brown rice

  11. Mary Britanak
    Posted June 15, 2015 at 5:37 pm | Permalink

    I have found that beyond the proteins (beans, tofu, seitan etc) I couldn’t live without liquid amino and liquid smoke to help give a boost to the flavors. add a little nutritional yeast and anything can be a feast!

  12. Natalie
    Posted June 15, 2015 at 5:40 pm | Permalink

    Rice,beans and almond milk

  13. B.a.d.
    Posted June 15, 2015 at 6:37 pm | Permalink

    Potatoes! They can do anything!

  14. MizzB
    Posted June 15, 2015 at 7:45 pm | Permalink

    Toss up between Nutritional Yeast and Brown Rice, both of which I buy in bulk so I can sleep nights!

  15. in2insight
    Posted June 15, 2015 at 8:16 pm | Permalink

    Thank you for hosting this.
    For once, I am in for the contest! :)
    BTW, Miyoko replied on FB that cashew butter can be used instead of peanut butter if need be.

  16. Posted June 15, 2015 at 8:26 pm | Permalink

    Nutritional yeast; I would toss and turn all night, knowing this item was missing from my pantry.
    Once asleep, I could expect nightmares around the trauma as well.

  17. Jan Heiss
    Posted June 15, 2015 at 8:58 pm | Permalink

    Peanut butter!

  18. Lydia Claire
    Posted June 15, 2015 at 10:03 pm | Permalink

    Lemon Juice! We found a brand that comes in a glass bottle and tastes great. Not like that weird lemon juice that comes in fake plastic lemons. I add it to water and various other dishes.

  19. charj
    Posted June 16, 2015 at 12:41 am | Permalink

    I’m never without smokey flavorings, such as liquid smoke and smoked salt. As soon as I can get Trader Joe’s South African Smoke Seasoning again; I plan to stock up.

  20. Nicollette D
    Posted June 16, 2015 at 6:20 am | Permalink

    Like many vegans, nutritional yeast. It’s a thing and I do get sad if we’re all out!

  21. Tamara
    Posted June 16, 2015 at 6:49 am | Permalink

    Dried black beans and chickpeas

  22. Laryssa
    Posted June 16, 2015 at 2:05 pm | Permalink

    Tahini must always be in my apartment!

  23. Tammy
    Posted June 16, 2015 at 7:15 pm | Permalink

    dried beans and brown rice

  24. Posted June 16, 2015 at 11:23 pm | Permalink

    Hello. I would say without a doubt Olive Oil and Almond/Coconut/Flax Milk. Solid foods: Berries.

  25. Giselle
    Posted June 16, 2015 at 11:34 pm | Permalink

    Nutritional yeast!

  26. Aimee B.
    Posted June 17, 2015 at 12:54 pm | Permalink

    My pantry always has to have nutritional yeast! :)

  27. Lizzie
    Posted June 17, 2015 at 1:18 pm | Permalink

    Soy sauce!

  28. Posted June 17, 2015 at 4:43 pm | Permalink

    I cannot go without chickpeas.

  29. Posted June 17, 2015 at 9:08 pm | Permalink

    I have to have nutritional yeast!

  30. Lili
    Posted June 18, 2015 at 8:22 pm | Permalink

    Tomato paste!

  31. LFL
    Posted June 19, 2015 at 3:17 pm | Permalink

    Does chocolate count? If so I would have to say chocolate. If not then olive oil.

  32. Lee Ann
    Posted June 19, 2015 at 5:19 pm | Permalink

    Chickpeas, especially now with aquafaba!

  33. Robin Green
    Posted June 19, 2015 at 6:36 pm | Permalink

    Basmati rice!

  34. Lauren
    Posted June 19, 2015 at 7:07 pm | Permalink

    This book looks awesome! I am never without canned beans since they are the foundation of so many vegan recipes!!

  35. Paula
    Posted June 19, 2015 at 8:06 pm | Permalink

    Canned tomatoes

  36. Maddie
    Posted June 19, 2015 at 9:21 pm | Permalink

    If I am ever without chickpeas, I just might die.

  37. Moon
    Posted June 19, 2015 at 9:49 pm | Permalink

    Lentils. I am never out of dry lentils.

  38. HeatherB
    Posted June 20, 2015 at 12:24 am | Permalink

    I can’t live without grapeseed oil

  39. Carole P,
    Posted June 20, 2015 at 10:42 am | Permalink

    Well it is very comforting to always have nutritional yeast in the pantry. I get a little worried when I am out of lemons. I am trying to grow a lemon tree- hopefully that will help!

  40. Amy
    Posted June 20, 2015 at 6:07 pm | Permalink

    Definitely nutritional yeast!

  41. Corrine
    Posted June 20, 2015 at 6:46 pm | Permalink

    Maple Syrup for both waffles and as a sweetener in cooking.

  42. Posted June 20, 2015 at 7:38 pm | Permalink

    A huge jar of minced garlic!

  43. megs
    Posted June 21, 2015 at 7:20 am | Permalink

    Chickpea flour! If the cupboards are really bare at the end of the month, at least I can always make a chickpea flour pancake for any meal.

  44. Teri
    Posted June 21, 2015 at 1:37 pm | Permalink


  45. Megan J
    Posted June 21, 2015 at 9:18 pm | Permalink

    This books looks fabulous! I would never be without olive oil. I use it all the time.

  46. KathyD
    Posted June 28, 2015 at 1:03 pm | Permalink


  47. Joey
    Posted June 29, 2015 at 12:06 am | Permalink

    Tofu for sure!

  48. Posted June 30, 2015 at 11:53 am | Permalink

    This is a tough one because I keep a pretty stocked pantry. This week, I ran out of nutritional yeast, soy sauce and tamari and it was a near disaster. But if I have to pick just one item I will go with canola oil since it’s one of my preferred cooking oils, but also gets lots of use in baking.

  49. Rebecca
    Posted July 2, 2015 at 1:30 am | Permalink

    Braggs Liquid Aminos. I just bought a gallon of it 😮

  50. Posted July 2, 2015 at 10:05 am | Permalink

    Miyoko is such a genius. This cookbook looks great! The ingredient I can’t be without is garlic. I use it in almost everything. When I run out, it feels like our whole house is out of balance.

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