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posted by carleigh onMarch 13, 2020 — last updated March 25, 2024 2 comments »
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4.79 from 19 ratingsThese Vegan Pantry Only Recipes will provide you with ideas on how to make nourishing plant-based meals using only shelf stable foods you likely already have on hand.
At the time of writing this, the world is in the grips of the Coronavirus. The current Covid-19 breakout has caused many communities to go into lockdown, closing schools, malls and events. For most up to date information on Covid-19, please refer to the World Health Organization’s website.
Who are Vegan Pantry Only Recipes for?
During the covid-19 outbreak, many people who are showing symptoms of a cold or a flu have been placed in a 2-week quarantine to help stop the spread.
Those who have a compromised immune system or are in the vulnerable age range (60+) are being encouraged to stay away from busy public spaces at this time.
Unfortunately the fear of the virus has also led people to stock up on many grocery items. This means many store shelves are left empty.
Finally, because of Covid-19, many local businesses and employees are being impacted by the virus. This could mean that some are suffering financially and have to rely what is in their pantry.
In all of these cases, relying on vegan meals from pantry items on hand might be one of the only options.
But What About Fruits or Vegetables?
In an ideal world, we would suggest that instead of stocking up on rolls of 2-ply, you grab a pack of frozen vegetables and fruits at the grocery store. These can all be easily integrated into the meals I’m going to list below.
However, for many that is not feasible – and that’s okay. We have made sure that these meal combinations are tasty and nourishing without the addition of frozen fruit or vegetables.
Pantry Stable Snacks & Breakfast Ideas
Before we get down to meals, here are some snack ideas that we suggest. You can also refer to our “Vegan Pantry Staples” blog post for items we always suggest having around in your pantry on a plant-based diet.
- Bowl of warm oatmeal with hemp hearts or chia seeds
- Crackers and peanut butter or almond butter
- Nuts and seeds like crackers
- Dried cereal such as brown rice puffs or flakes with shelf stable almond milk
- Handful of dried cranberries and nuts
- Rice cakes with jam and peanut butter
Here is Our List of Pantry Only Recipe Ideas
The Recipe:One Pot Vegan Lentil Chili
A simple one pot vegan lentil chili based around whole, plant-based foods.
4.79 from 19 ratings
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Servings: 4
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Ingredients
- 1 red bell pepper, seeds removed, diced
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 3.5 Cups Crushed Tomatoes, Canned
- 1 Cup Green Lentils, Canned, drained and rinsed
- 3.5 Cups Organic Vegetable Broth
- 2 Tsp Cumin
- 2 Tsp Chili Powder
- 1 Tsp Sea Salt
- ¼ Tsp Cayenne Pepper
- 2 Tbsp Maple Syrup
- 1 cup frozen corn
- 1 cup cilantro, chopped
- 2 Tbsp Almond Butter
Equipment
Pot or dutch oven
Instructions
Heat 2-3 tbsp of broth in a pot over medium heat. Add bell pepper, onion, and garlic. Saute for 3-5 minutes until the onions start becoming translucent. Then add lentils, crushed tomatoes, and the rest of the broth.
Bring the contents to a boil. Add the spices, salt, and maple syrup. Stir and cook over medium-high heat for 15-20 minutes. Make sure the pot is covered with a lid. I recommend stirring your chili every few minutes.
Next, add the corn kernels and cilantro, and cook for another 10 minutes. Remove the chili from the heat, add the almond butter, and stir it in. Taste and adjust seasonings as needed.
Calories: 377.1kcal, Carbohydrates: 66.9g, Protein: 19.8g, Fat: 6.4g, Saturated Fat: 0.6g, Polyunsaturated Fat: 1.9g, Monounsaturated Fat: 3.1g, Sodium: 889.2mg, Potassium: 1432.2mg, Fiber: 22.1g, Sugar: 18.6g, Vitamin A: 2038.7IU, Vitamin C: 65.4mg, Calcium: 163mg, Iron: 8mg
Cuisine: Mexican
Course: Main Course
Author: carleigh
The Recipe:Lentil Bolognese
A simple lentil bolognese using just shelf stable ingredients.
5 from 1 rating
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Servings: 4 people
Ingredients
- 2 15 oz Jars of Pasta Sauce
- 1 Cup Red Lentils
- 16 Oz Brown Rice Penne
Instructions
Cook pasta according to package directions.
Add pasta sauce and lentils to a pot and bring it to a boil. Lower heat and simmer for 20 minutes until red lentils are cooked.
Serve sauce over pasta.
Notes
Add dried basil, oregano and balsamic as needed for flavor. If you have it, add frozen vegetables to the sauce.
The Recipe:Chickpea Curry
A simple chickpea curry using only items from your pantry.
4.50 from 2 ratings
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Servings: 4
Prep Time: 5 minutes mins
Ingredients
- 1 tsp Garam Masala
- ½ tsp Cumin
- ½ tsp Turmeric
- 2 15 oz Can of Chickpeas
- 1 14 oz Can of Chopped Tomatoes
- 1 14 oz Can of Coconut Milk
- 1 Cup Basmati Rice
Instructions
Cook your rice according to package directions.
Add spices to a pot with 1-2 tbsps of vegetable broth over medium heat and heat until fragrant. Add remaining ingredients. Bring to a boil, then simmer for 15 minutes until everything is combined.
Course: Main Course
Author: carleigh
The Recipe:Peanut Stir Fry
A simple peanut sauce stir fry using only shelf stable ingredients.
5 from 2 ratings
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Servings: 4 People
Ingredients
- 4 Tbsp Peanut Butter
- ½ Cup Water
- 4 Tbsp Soy Sauce
- 2 Tbsp Maple Syrup
- 1 15 oz Can of White Beans
- 12 Oz Flat Rice Noodles
Instructions
Cook your rice noodles to al dente according to package directions.
Mix together your peanut sauce ingredients: Peanut butter, water, soy sauce and maple syrup. Add them to a pan with your drained can of white beans and heat until combined.
Add your noodles to the dish and stir until the sauce covers the noodles. Serve and enjoy!
Notes
Add 1 cup of frozen vegetables to the mixture if you have them.
Course: Main Course
Author: carleigh
All Recipes Featured Mains Meal Prep Recipes One Pot Wonders
originally published on Mar 13, 2020 (last updated Mar 25, 2024)
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Kris Kowalski —Reply
Thanks for these!!
