Author and registered dietitian Sharon Palmer has created an award-winning career based on combining her two great loves: food and writing.

She shares her expertise in areas like plant-based diets, local and organic foods, eco-friendly culinary practices, sustainability, food safety, and humane animal practices.

In addition to running her own blog, Palmer has published two books: “The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today“ and “Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes.”

With all of this recipe experience, Palmer knows her way around a vegan kitchen. She’s even shared 10 of her favorite, animal-free products with us, to help you kick-start your own well-stocked vegan kitchen.

Soy milk

Soy milk

I buy this by the box at Costco, because fortified, unsweetened soy milk is one of the things I include in my everyday diet. It’s important to get calcium and vitamin D in a vegan diet, which is why I recommend fortified plant milk. Soy milk, in particular, is much higher in protein than other plant milk versions. I also like the organic, plain, unsweetened variety. You can find it here.

Shredded cheese

I always keep this shredded “cheese” in my fridge as my go-to cheese for cooking. It’s great in taco salads, lasagna, casseroles, and on pizza. I also enjoy this brand’s Greek-style yogurt, “cream cheese,” and pizzas. You can find some mozzarella here.


I love keeping some plant-based yogurts in my fridge. There are several brands I like — some are richer in protein than others, which I try to buy. And I also try to look for those that are lower in sugar. One brand that is just straight up delicious is Kite Hill. I love the key lime flavor, which has 5 grams of protein and 17 grams of sugar. My favorite thing to do is enjoy it with fresh berries and top it off with granola. Yogurt is also a good base for creamy vegan desserts.


This is my go-to margarine for spreading and cooking — it’s simple, healthy, delicious, and vegan. This particular variety has a spreadable texture and rich taste, thanks to its blend of oils. You can find it here.


I really like this product — it tastes and looks like a scrambled egg. Its new formula, now made with an organic soymilk base, provides 3 grams of protein per serving. These vegan eggs are my favorite weekend breakfast in a veggie scramble with whole wheat toast. You can find it here.


You’ll find this mayo in my fridge. While there’s an original version, there are also some really great flavors to choose from, including truffle, garlic, and chipotle (yum!). Spread it on sandwiches, add a dollop to salads, and even include it in different recipes. You can find it here.

Veggie burgers

I’m in love with these veggie burgers. They’re so delicious and you can really see the chunks of beans, veggies, and grains. They’re as close to making veggie burgers yourself — which I love to do. You can find it here.

Baked tofu

Though I like making my own baked tofu, I really enjoy this version as well. It’s flavorful and ready to be sliced into salads and sandwiches. You can find it here.

Organic tofu

This is the classic tofu that’s always in my fridge — I love the super firm one for stir-frys and other recipes. It also has a long shelf life, so I always have at least one container. You can find it here.


This jerky is always in my travel bag as an on-the-go, delicious, protein-rich snack. They’re in small, individually wrapped shelf-stable bags, so they don’t take up room. Not to mention they’re a good source of plant-based protein, which can be hard to find while traveling. You can find some here.

Sharon Palmer is a registered dietitian and writer. In addition to penning two books, “The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today,” and “Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes,” Palmer’s writing has been featured in Better Homes and Gardens, LA Times, and Delicious Living.