The best vegan store-cupboard ingredients

Dried goods
Analogues
Cans
Jars
Freezer
Spices
Oils and fats
Vinegars
Miscellaneous

Dried goods

These all keep well in their own bags, closed tightly and stored in large sealable plastic containers, away from light.

Pasta spaghetti, penne, fusilli, lasagne + keep some unusual shapes for special occasions
Pulses red kidney,  pinto, blackeye and butter beans; lentils (red, brown, green, Puy, chana dal, yellow split peas)
Rice basmati, jasmine, arborio, red (Carmargue), wholegrain and sushi
Nuts peanuts, hazels, walnuts, almonds and pecans
Seeds sunflower, pumpkin & sesame
TVP etc. mince, chunks - useful for emulating "traditional" recipes
Sosmix - a versatile dried sausage mix
Herbs basil, oregano, mint, dill, tarragon, thyme - others aren't worth having dried
Gourmet seaweeds, mushrooms (shiitake, cep), specialist chillies (chipotle, habañero)

Analogues

Sounds revolting? It can be read as substitutes (usually soya-based), for flesh and dairy foods (see also the Freezer section below):

Cans

Jars

Freezer

Spices

A self-confessed spice-addict, with over 30 different spices, some in more than one form. I'm lucky to have come across a cache of amber jars with screw caps for storage, but failing this, keep away from light to preserve flavour - don't store in a rack in a bright kitchen! Store any remaining bulk in a tightly-sealed container away from light.

 
Spice Comments
Asafoetida becoming easier to obtain, essential for specialist Indian cooking
Caraway seeds mild aniseed taste - often used in cabbage dishes
Cardamon always buy whole pods - Indian and middle eastern cuisines
Cayenne pepper beware so-called "chilli powder" - this is often a mixture; use cayenne for the real thing
Chillies (whole) small dried red chillies, for Indian, Thai and Mexican cuisines
Cinnamon powder and sticks - for Indian cooking and many puddings
Cloves distinctive and aromatic - for Indian cooking
Coriander powder and seeds - essential for many cuisines
Cumin powder and seeds - essential for many cuisines
Curry leaves essential for southern Indian cooking
Fennel seeds mild aniseed taste, more aromatic than caraway
Fenugreek (methi) powder, seeds and leaves - Indian cooking
Garam masala an aromatic blend of spices, usually for a late addition to Indian dishes
Ginger fresh root is best (it freezes and grates from frozen), but powder is occasionally required
Mustard seed (black) essential for southern Indian cooking
Nutmeg invest in a small proprietary grater and buy whole nutmegs - they keep forever
Paprika widely used, with mild sweetish taste
Paprika (smoked) fantastic smoky taste - good for Mexican and Spanish cuisines
Pepper always freshly grind - "the king of spices"
Star anise strong aniseed flavour - for Oriental dishes
Turmeric powder and (rarely) whole dried root - bright yellow with earthy taste - essential for Indian (especially dhals) and middle eastern cuisines

This covers the more common spices, but there are more.

Oils and fats

Vinegars

Miscellaneous

There always has to be a "miscellaneous" category to catch all those oddments; so, in no particular order: