If you’re weathering a storm or just haven’t made it to the store lately, here are 13 vegetarian recipes you can cook using pantry items.
Given all that’s been happening in the world the past few weeks, I thought it might be helpful to round up a few recipes that can be made with pantry staples. So if you’re finding it difficult to get to fresh groceries, here are a few ideas to cook from your pantry.
Pantry staples to keep on hand
Here are a few dry goods I usually keep on hand in our pantry – great if I can’t make it to the store for a few days.
- Grains: rice, quinoa, bulgur, oats pasta
- Dry or Canned Legumes: chickpeas, beans, lentils
- Tomato Sauce: or other tomato products, like diced or crushed tomatoes
- Oil: olive oil can be used in place of butter in many cases, but is more shelf stable
- Non-Dairy Milk: shelf stable almond, soy, coconut, or rice milk are great to keep on hand
- Nuts and Seeds: Nuts and nut butters, along with super seeds like chia and flax
Refrigerator & Freezer Staples
The fridge and freezer are great for keeping fresh produce (because in times of crisis, we still need vegetables!)
- Eggs: when refrigerated, they can have a 5 week shelf life. I’ve included recipes with eggs in the recipe round up below
- Condiments: most sauces, like ketchup, mayonnaise, mustard, and BBQ sauce have a long shelf life in the fridge
- Fruits: apples and oranges will last for a few months in the fridge
- Bread: freeze your bread if you’ll need it for longer than a few days
- Veggies: buy them frozen or freeze them yourself (by freezing in a single layer on a sheet or plate, then transferring to an airtight container).
Vegetarian Pantry Recipes
Here are a bunch of my favorite recipes that can be made with the listed pantry staples. I’ve included notes on how to make some more pantry-friendly.
(Was it slim pickings at the grocery store and now you have an ingredient you’re not sure how to cook with? Check out recipes by ingredient here.)
20 Minute Taco Soup
The mother of all pantry recipes, made entirely from canned goods!
Chickpea Tikka Masala
An easy dinner to whip up when the Indian food cravings hit (plus, it’s vegan!)
Easy Chickpea Pot Pie
This is made almost entirely of pantry staples. For the crust, use a frozen puff pastry from the grocery.
Pumpkin Soup with Smoky Roasted Chickpeas
That can of pumpkin puree you've been holding onto since last Halloween? It's perfect for soup!
Easy Kimchi Ramen Hack
A way to level up your basic ramen noodles. You can omit the mushrooms (and replace them with a frozen veggie) if needed.
How to Make Croutons (With Any Bread)
Have some bread on the verge of going bad? Turn it into croutons! (These croutons can also be frozen and reheated on the stove later).
Easy Chana Dal Recipe
Use split chickpeas or regular chickpeas to make this Indian classic.
Kimchi Udon Noodles
Tired of pasta + red sauce? Spruce up your noodles with kimchi and egg yolk!
Thai Vegetarian Coconut Curry
While this recipe calls for a few fresh veggies, you can replace them with whatever items you have on hand, either fresh or in the freezer.
Roasted Veggie and Spanish Rice Meal Prep
Who knew beans and rice could be THIS tasty!
Coconut Kidney Bean Curry
If you're cooking from pantry staples for a while, get comfortable with your spice drawer. It's going to pack in so much delicious flavor (like in the case of this curry!)
Easy Slow Cooker Cauliflower Soup
Use fresh or frozen cauliflower to make this creamy, dreamy soup in your slow cooker.
Fudgy Black Bean Brownies
And of course, you've got to treat yourself! This fan-favorite uses a can of black beans to create heavenly brownies.
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