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A 5-quart saucepan for cooking soups, stews, and chilies

A 10-inch cast-iron skillet, which will become more nonstick as it’s used and seasoned (without the harmful and toxic chemicals that Teflon or other nonstick pans often contain)

Cooking in cast-iron pans actually increases the amount of iron in your food, a fact that’s good for nonmeat eaters to know! After all, adequate dietary intake of iron is important for healthy blood production.

One or two cookie sheets for baking cookies, biscuits, scones, and roasting vegetables

A 13-x-9-inch glass baking pan for making casseroles, lasagna, and other entrees

A 9-x-5-inch metal bread loaf pan for sweet and savory breads

A 9-inch-diameter round cake pan to bake layer cakes

An 8-inch square cake pan for brownies and other cakes

A 9-inch pie pan to wow your family with fresh pies

Cooking utensils

The right tool for the job streamlines your cooking. I prefer tools that serve more than one function so my kitchen isn’t stuffed with single-job items. Saving space leaves more room for better organization. You can accomplish just about any basic vegan cooking task with the following cooking implements:

Three nesting mixing bowls: Stainless steel bowls are lightweight and easy to clean. However, heavier glass bowls stay put as you stir.

One set of dry measuring cups: I recommend getting these cups in 1 cup, 1/2 cup, 1/3 cup, and 1/4 cup sizes. These cups can be used to measure dry ingredients like whole grains, flour, or chopped nuts.

One set of measuring spoons: Spoons in 1 tablespoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon, and 1/8 teaspoon sizes work well. Plastic or metal spoons are good options.

A 2- or 4-cup liquid measuring cup: I love the new ones where you can pour liquid in and look down (instead of leaning over and looking to the side) to read the measurement — brilliant!

A vegetable peeler: A Y-shaped peeler is best because you can use it for potatoes, apples, and harder squashes, too. The ceramic blades won’t rust as easily as the metal peelers.

A fine mesh, bowl-shaped strainer: This tool can be used for washing grains and straining tea or infusions.

A colander: Use your colander for rinsing veggies and fruit as well as for draining pasta and cooked vegetables.

A wooden cutting board: A board of at least 12 x 14 inches works well for most of your cooking needs.

To keep your cutting board from slipping and sliding while you chop up your veggies, place a couple of slightly damp kitchen or paper towels underneath it for traction.

Avoid plastic cutting boards so you don’t ingest microscopic bits of plastic that chip off over time.

A rolling pin: You have three types to choose from these days: a long, smooth wooden cylinder with tapered ends for your hands, a traditional pin with handles, and now silpat pins that are nonstick and work great for delicate pie crusts. I love the silpat and wooden cylinders because they’re both easy to clean.

A rubber spatula: A traditional rubber spatula is great, but you may prefer a “spoonula,” which has more of a scoop to it.

Kitchen tongs: These tongs are great for lifting hot tempeh bacon and other items out of a pan, tossing a salad with dressing, scooping vegetables from boiling water, and placing hot food on composed plates. They’re also invaluable for germ-a-phobes who don’t want someone else’s hands touching their food.

A wire or bamboo steaming basket: These baskets are wonderful for steaming veggies.

A timer: Timing is everything in cooking, so be sure to invest in a timer to avoid overcooking your dishes. You also can use it to limit the amount of time you spend on Facebook — I’m allowed 20 minutes a day.

A wire whisk: Whisking allows for the proper combining of liquids such as homemade salad dressings or the adding of wet ingredients into dry.

A few wooden spoons: Wooden spoons are indispensible in the kitchen; they’re easy to grab and they clean up in a snap.

A slotted spoon: Wooden or stainless