Vegan grocery shopping 101: @AisyaJWay's must-have products

In honor of World Vegan Month, we turn to plant-based cooking content creator @AisyaJWay to show us the ropes of vegan grocery shopping. 

Previously, we covered Elliz Azhar’s essential vegan substitutes to have in your home, which would make kick-starting your plant-based journey easier. Today, we’re back with another guide to the plant-based lifestyle: vegan grocery shopping with Aisya J! An expert at taking vegan home cooking to the next level, Aisya knows her way around a supermarket like no other. Often seen on her Instagram stories documenting her trips to the grocery store, she is the best person to seek advice from when it comes to having easily sourced vegan food products, especially if you’re early in your plant-based journey. 

“When I first went vegan, the biggest help was learning how to veganise my favourite dishes,” shares Aisya. “It made the transition smoother and helped me stay excited about plant-based eating. Start by experimenting with vegan versions of the foods you love! It really helps you stick with the journey.” To get you started on cooking more plant-based recipes at home, here are seven of Aisya’s favourite things to pick up during her grocery runs and the recipes she uses them in!

LO SAM SALTED BEANCURD

While any tofu is a welcome addition to a plant-based kitchen, Lo Sam brand’s salted beancurd is Aisya’s choice. “It’s not overly salted, so I’m not sure why they named it that,” laughs Aisya. “The name actually put me off from buying it initially but once I tried it, I never turned back to other brands! It’s slightly seasoned, so it’s great on its own or as a flavourful addition to dishes like my sambal mapo tofu.” Whether you’re making some tofu bites or a heartier beancurd-based dish, this is great for any household that appreciates its simplicity. 

CANNED CHICKPEAS

Considering both Elliz and Aisya have chosen this ingredient as a staple in both their kitchens, you should probably stock up on it in your own pantry. With a long shelf life (unopened that is), canned chickpeas have proven to be a powerhouse in any plant-based kitchen. “They’re an excellent source of protein and ready to eat as is, which is great for quick meals,” shares Aisya. “I love using chickpeas to make my plant-based version of tuna, a vegan take on the fish but without the actual fish!”

DRIED LION’S MANE MUSHROOM

The world of fungi is vast, but Aisya’s top pick is without a doubt, lion’s mane mushroom. Also known as yamabushitake and bearded hedgehog, this species has a great bite to it, perfect for soaking up sauces and flavour. “I do prefer the fresh ones more, but it’s so hard to find and this is a great option to have on hand,” says Aisya. “I rehydrate it and use it in dishes that traditionally call for chicken, as its texture is one of the closest plant-based alternatives. It’s especially great for satay or even a vegan Thai pandan chicken!” To store, simply place it in a cool and dry place, where it will last several months. 

TEXTURED VEGETABLE PROTEIN

Made with vegan- or vegetarian-friendly components, textured vegetable protein is used as a replacement for meat in plant-based recipes. “Some may not be the healthiest, but these are lifesavers on lazy days when I don’t have time to cook from scratch,” dishes Aisya. “Just rehydrate them and cook according to package instructions. If it’s frozen, pop it in the air fryer for a quick bite!” The opportunities are practically endless with this ingredient, so you can try your hand at all sorts of cuisines. If you’re a fan of spice, start with Aisya’s vegan mutton varuval that will have everyone at the dinner table drooling.  

MASSEL’S STOCK CUBES

They’re not just any stock cubes. They’re Aisya’s favourite stock cubes. “These stock cubes are full of flavour, making it effortless to add depth to soups, stews, and sauces. I use it here in my vegan mie ayam,” describes Aisya. “I especially love the chicken and beef-style broths—they’re my favourites! Plus, they’re affordable here in Malaysia, which is a great bonus.” Whether you’re whipping up a clear soup or simply need a boost of umami in your cooking, stock cubes are a great option to use and will always be welcome in your pantry. 

OATSIDE OAT MILK

When it comes to plant-based milk, Aisya has joined the Oatside. Smooth and slightly nutty, Oatside has taken Southeast Asia and our pantries by storm. “It’s incredibly creamy, so it’s versatile enough to replace cooking cream in recipes,” declares Aisya. “I use it for coffee, matcha, and even in dishes like tom yum for added creaminess!” For what it’s worth, Oatside is also BURO team-approved!

VEGETARIAN OYSTER SAUCE

A staple in Asian cooking, oyster sauce is one of those ingredients that is just hard to live without. If you’re plant-based, fret not! Vegetarian oyster sauce does in fact exist, so you’ll never have to go without it again. “It adds a rich, savoury flavour to dishes without the use of animal products,” tells Aisya. “Vegetarian oyster sauce is ideal for stir-frying vegetables and adding depth to sauces like in my lemongrass tofu recipe.” Just make sure to refrigerate after opening!

BLACK SALT

Also known as kala namak, black salt is a kiln-fired salt most prominently used in the Indian subcontinent. “It has a unique, egg-like aroma that’s perfect for vegan recipes, especially when mimicking scrambled eggs,” notes Aisya. “I sprinkle it over scrambled tofu or add it to any recipe where you want an ‘eggy’ flavour.” To store, keep it in an airtight container and you’ll have delicious bites for years! 

For more plant-based content, click here.

...