Everyone says being vegan is so difficult, and it can be. When you add dietary restrictions and lifestyle choices to the busy schedule of a full-time student... yeah, it’s HARD. But it doesn’t have to be; there are some essentials you should keep in your kitchen for those busy weekdays (and hungover weekends).

This is a short list of things I’ve found to be essential as a busy, vegan, full-time student and part-time employee — I’ve included some obvious ones but left things like coffee and wine off the list because, come on, of course I always have these on hand. But seriously, these essentials are ones that can really help you make a tasty, satiating, vegan meal in a pinch and on a budget.

1. Dry Beans.

I have two words for you: cheap protein. It doesn’t matter what kind of beans you like, always buy them dry. Sure, it’s a little extra work to soak the beans overnight and then boiling them — but the money you save is a plus! And without the preservatives of canned beans, you can save yourself (and your roommates) from the gas that preservatives cause.

2. Potatoes.

Because, duh. Potatoes are my lifeline. They’re so versatile and tasty! You can cut them into french fries, cube and roast them with veggies, mash them, scallop them... the possibilities are honestly endless with this beautiful root vegetable. Plus, they’re cheap! Carbs are your best friend if you have a busy day (or tough workout) ahead of you. Who am I kidding, carbs are life.

3. Rice.

This is a classic staple for many people across cultures. Because, again, carbs are life. Rice can be used as a base for literally any meal you could think of, unless of course you’re using potatoes as the base. A cheap, and I mean CHEAP “meal” if your kitchen is looking really scarce, is plain rice with some steak sauce over the top. If you’re a college student, you know how desperate times can get.

4. Frozen Vegetables.

Vegetables are a no-brainer, obviously, but frozen vegetables are a game changer! Whether or not the frozen vegetables are cheaper by weight than fresh produce, they’re oftentimes cheaper in the long run because they’ll last longer. Not to mention most vegetables don’t lose any nutrition when frozen, so it’s really only going to cost you freezer space. I use frozen veggies and some of my favorite condiments (see below) to whip up a quick stir fry on those days that time escapes me.

5. Condiments.

No one can tell you more than I can how awful it is to run out of your staple condiments. Twice in the past two months, I’ve made a full meal that I always use a certain sauce for, only to get to the fridge to find I’m OUT. And I didn’t have a backup in the cupboard. The whole meal, and honestly my whole day, is thrown off when this happens. Stock up, people! Quick meals are only life-saving if they’re complete. If you’re a fan of making your own sauces and condiments, dedicate one day every two to four weeks to bulk make your recipes — you can freeze them or store in the fridge in mason jars.

Some of my favorite store-bought condiments include the Panda Express Orange Sauce, reduced-sugar ketchup, and my holy grail: steak sauce — and since ya girl lives on a budget, I don’t buy A1 Steak Sauce anymore. Instead, I’ve found that the WinCo brand tastes exactly the same (you can thank me later).

6. Bananas.

Bananas are such a yummy, easy, and versatile fruit to have on hand, and not to mention pretty cheap. Peanut butter banana toast is a yummy breakfast; you can throw a banana in your bag for a mid-class snack, use them in place of eggs in baking recipes, or freeze them for creamy smoothies. Versatile, tasty, cheap = staple.