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From kitchen staples to vegetarian ingredients, we've got you covered.

Buying gifts for accomplished at-home cooks and seasoned dinner-party-throwers can be hard. Sometimes it feels like these folks already have it all, whether it's a kitchen essential or the latest trendy food item. If they're a vegetarian, there's yet another layer of difficulty. Let us put it this way: An easy charcuterie gift basket is definitely out of the question.

Not to worry. We've put together a gift guide specifically designed for the meat-less pal in your life. Some of these items are great food products for the at-home chef, like delicious heritage beans to bulk up soups and stews, while others are appliances and tools to help up their vegetarian cooking game. There are also a few fun items like a spiralizer, a kit to make rice cakes at home, and a nondairy milk maker. There are be a few things on this list to tempt hungry omnivores. (Spoiler alert! It's everything on this list.)

Want to gift some homemade vegetarian food alongside one of these items? Check out these 55 vegetarian meals that will make anyone's stomach growl.

We reached out to bloggers in the vegetarian space for their favorite products and gifts. We also talked with chefs and restaurateurs about their vegetarian gifting habits. From there, we compiled this rundown of the best gifts to give vegetarians, whether it be for a birthday, housewarming, or just because. Warning: You may want to buy a few of these for yourself.

"I love these seamless spatulas and find myself reaching for them all day long in the kitchen," said Laura Wright of the vegan blog The First Mess. "They’re perfect for scraping the last bits out of bowls and jars, stirring up sautéed veg and soups, and all kinds of baking applications."

"I have used all kinds of food processors in my home kitchen, as well as in professional kitchens," Wright said. "This model is easily the best one I’ve had. The paddle-style buttons are super handy and easy to control. There aren’t too many small crevices that are annoying to clean. And the machine is just super efficient at making dips, pesto, galette or pie dough, plant-based 'cheese' spreads, nut butter, and more!"

"Pressing all of the water out of tofu makes such a big difference texture-wise," Wright said. "I am partial to crispy tofu, and taking the extra 15 minutes to press gives me the results that I love."

She suggests this press from Tofuture. It squeezes all the water out of the tofu while it sits in the fridge. Afterwards, Wright will cut tofu into chunks, coat them cornstarch, and air fry it all up.

"I love these beans and cook them at home, specifically in a soup called Lombard Soup," said Cathy Whims, chef and owner of Italian spot Nostrana in Portland, OR. These popular beans are named after legendary cookbook author Marcella Hazan.

Lombard Soup "consists of beans in their liquid that have been cooked low and slow in the oven with aromatics, served over a piece of toast, and a drizzle of good extra-virgin olive oil. It's so delicious and rivals a meat dish any day of the week in my book!"

"I always have a few [Dario Cecchini mostardas] in my home pantry. My husband and I are so obsessed that we panic if we start to run low," Whims said. "It's fantastic on a cheese plate, good with fried eggs, and is the perfect condiment for a grilled cheese sandwich made with fresh mozzarella."

"A Japanese mandolin is great to help slice veggies nice and thinly, and you can cut them into sheets or a julienne of varying sizes," Ron Hsu, culinary director of Atlanta hotspots Lazy Betty and Juniper Cafe, said. "I use them at home and at the restaurant.” This one comes with four, super sharp stainless-steel blades, which reviewers say are super easy to clean.

"This peeler will change your life," said Adam Finzel, sous chef at French-American spot Willa’s in Tampa Bay, FL. "They are super easy to use, sturdy, and last a long time! They are the only peeler I work with in a professional setting or at home. I promise you won't go back once you make the switch."

"The Pineapple Collaborative makes some pretty tasty apple cider vinegar and olive oil that are sustainably harvested and crafted in small batches," said Amber Carregal, Willa’s lead bartender. "Carnivore or herbivore—it doesn't matter, you will love this set of ACV, olive oil, and salt." Bonus: Together, they make a super fancy salad dressing.

"A fantastic book that every vegetarian should own," said Jason Sirois, executive chef of Omaha's Kimpton Cottonwood Hotel. "If you want to learn modern vegetable cookery from a Michelin chef, this is the book for you. I refer to it often for our custom wedding menus here at the hotel, which are progressively becoming more veggie-centric."

"I use my Vitamix blender for smoothies and so much more!" said Jeanine Donofrio of the vegetarian blog Love and Lemons. "I make creamy vegan sauces, perfectly pureed soups, and the most oozy nacho cheese that’s made with sweet potatoes instead of actual cheese. A must-have in any vegetarian kitchen, in my opinion."

"You get the taste of the popular Momofuku Ssam bar from the comfort of your own home and with Impossible meat!" said Joe Ariel, founder and CEO of Goldbelly. "It is a vegetarian's dream. It includes all the ingredients so you get to put yourself in renowned Chef David Chang's shoes for a night."

This is a collection of all the best vegan dinners from the brains of our incredibly talented team of food editors. Inside are 70 different vegan recipes, from veggie ramen to sesame-infused mashed potatoes.

Vegetarian cooks definitely have tons of vegetables in their fridge, and these crisper bags made from organic cotton will make them last so much longer. Plus, they cut down on the need for wasteful plastic bags and are machine washable.

Now, what to do with all that fresh veg? Get your bud this handy spiralizer. With three different sized blades for three different types of cuts, it's perfect for whipping up veggie noodles, fun salads, or even crispy curly fries.

This gift definitely a bit of a splurge, but it's just the thing for a nondairy obsessive. It's super simple to use: Just add your milk base of choice (almond, oat, cashew, macadamia, coconut, and so on), add water, and hit "start." In less than 10 minutes, 20 ounces of nondairy milk will be ready to gulp down. From there, the applications are endless—smoothies, sauces, lattes, and more.