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Here are some ingredients I find keep well and form the basis for tasty vegetarian (and other) meals:

[list=] vegetables which last well - cabbage, carrots, potatoes, red and brown onions, sweet potatoes, cauliflower
dried herbs eg chives, parsley, onions, garlic
fresh firm tofu, fried or not.
dried tofu - have a look around your local Asian grocer's where you'll find many types, including Chinese tofu skin sheets, tofu bows, Japanese freeze-dried blocks which reconstitute to a spongy form
fried small Asian onions/ shallots
fried garlic - from your Asian grocer's
dried peas or beans
dried shitake mushrooms
dried legumes: black eyed and black beans, yellow, mung, red, brown, green lentils
canned legumes: kidney, butter, haricot, borlotti, beans, chick peas, four bean mix
canned tomatoes - add flavour and vitamins
canned corn
TVP - dried textured vegetable protein (TVP) "mince" (from health food stores). Soak in water to reconstitute and make a tasty bolognese sauce or mexican chilli
foil sachets of tomato paste
unsalted nuts provide protein - almonds, macadamia, pecans, peanuts, cashews
Japanese dried wakame seaweed (looks like bits of old leather) - soak in water and make a yummy salad - see recipe
long life rice or wheat flour noodles in a vacuum pack - pour on hot water to heat and soften
long life tortilla, wraps, chapati
angel's hair pasta - cooks more quickly than regular spaghetti
couscous - pour on boiling water, add a teaspoon of oil or butter, herbs, cover and serve
coconut milk powder - dissolve in warm water
dehydrated peanut sauce in a small block from Indonesia (for making gado-gado or satay)
spices for each recipe you plan to make - made up into small labelled zip-lock bags
eggs - hard boil some before you leave, making some into a lunch filling, rest into Egg Curry [/list]