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.)