Vegetarian cooking rarely falls down on the main ingredient. It falls down on the background: the stock cube, the browning sauce, the Worcestershire in the marinade. Those are the things worth having a shelf for.
Better Than Bouillon vegetarian no-chicken base and Gravy Master browning sauce cover the two jobs that usually bring meat with them. Around them is the rest of a week's cooking -- Barilla and Creamette pasta, Bob's Red Mill pearled farro, millet, sorghum, buckwheat groats, flaxseed and wheat germ, potato starch and rice flour for baking -- plus Heinz ketchup and relish, Grey Poupon, Frank's RedHot, Huy Fong sriracha, Bonne Maman preserves, and Kewpie, Hellmann's and Duke's mayonnaise.
Vegetarian here means no meat, poultry or fish. It does not mean vegan, and the aisle is not arranged to pretend otherwise: the mayonnaise is made with egg, Hidden Valley's ranch mix starts from buttermilk, and honey is in the sweeteners. If you avoid animal products altogether, read the ingredient list on each product page rather than trusting the aisle name.
