Top 10 Plant-Based Pantry Recipes
Turn to these top 10 plant-based pantry recipes for meals that you can turn out in minutes based on pantry staples, such as whole grains, beans, pasta, canned (or frozen) produce, root vegetables, nuts, herbs, and spices.
If there’s one thing my mother always taught me, it’s to be prepared and maintain a well-stocked pantry. Growing up in the Depression, my mother always had home-canned produce, and a variety of staples like grains and beans on hand. This came in really handy when my father lost his job when I was young, and we virtually lived off our pantry and vegetable garden for a year.
It’s always a good idea to have plant-based staples—whole grains, beans, canned produce, spices, herbs, nuts, seeds, healthy oils—in your shelves, as you can turn all of these shelf-stable foods into healthy, plant-based, budget-friendly meals in minutes. You can also stock your freezer with frozen produce, which lasts for months. And root vegetables, winter squash, and bulbs (i.e., onions) can have a long shelf life in your fridge too. I picked out my 10 favorite recipes that make the most of plant-powered staples in your pantry and call for minimal fresh ingredients, while still being full of flavor and nutrition.
Eat and Live the Goodness,
Sharon
Top 10 Plant-Based Pantry Recipes
Easy Mediterranean Artichoke Chickpea Bake
This easy casserole bake can be whipped together in minutes! Plus, this completely plant-based (vegan) Easy Mediterranean Artichoke Chickpea Bake is based on foods you can keep on hand in your pantry: spelt (an ancient form of wheat kernels), canned chickpeas, canned marinated artichokes, marinara sauce, and olives. It’s savory, hearty and a one-dish meal.
Smoky Chili with Sweet Potatoes
Looking for an easy way to put economical, plant-powered meals on the table? No sweat! Give this super easy recipe for Smoky Chili with Sweet Potatoes a try—it’s based on dried beans, canned tomatoes, spices, and long-lasting sweet potatoes.
This recipe satisfies any palate—from meat lovers to vegans. The pantry staples of corn (frozen or canned) cornmeal, beans, and onions make it a cinch to cook up too.
Lentil Walnut Bolognese with Spaghetti
Canned tomato products provide just the right amount of pizzazz to pasta recipes, such as this hearty, plant-based Lentil Walnut Bolognese with Spaghetti dish. Just make up a protein-rich sauce with lentils, walnuts, long-lasting carrots, canned tomatoes, and herbs, then pour it over cooked pasta.
Chana Chickpea Masala with Brown Rice
The vibrantly flavored, Indian classic comfort food, Chana Masala with Brown Rice, is one of my all-time favorite dishes. And it’s super easy to make this classic dish at home, too with a few simple pantry ingredients—chickpeas, canned tomatoes, spices, and brown rice.
The Southwestern flavors of this black bean chili shine through, making it an excellent pantry meal based on black beans, corn (you can use frozen or canned), tomatoes, spices, and herbs. Best of all, you can pour all of the ingredients into a slow-cooker, set the dial, and come home to a rustic, yet satisfying meal at the end of the day.
If you’re looking for an easy, plant-based comfort meal-in-one, try out this classic veggie take on a Shepherd’s pie. It features long-lasting root vegetables, frozen (or canned) veggies, and a flavorful sauce.
This wholesome, rustic chowder is based on the three plant-powered staples: quinoa, corn (frozen or canned), and canned beans. When you combine these three plants together, you get quite the nutrition wallop of protein, fiber, slow-digesting carbs, minerals, vitamins, and phytochemicals.
Greek Veggie Balls with Tahini Lemon Sauce
Enjoying vegetarian “meatballs” is a thing! These flavorful veggie balls are filled with pantry staples, including canned black-eyed peas, breadcrumbs, onions, spices, and sun-dried tomatoes.
This 100% plant-based recipe for baked beans is heavy on flavor, compliments of apple juice and a hint of dark molasses as the sweetener, along with vinegar, mustard, and a bounty of spices for the pizzazz. But the true star of this recipe is just the humble red bean, which has been the pantry staple of traditional diets for centuries.
Get more pantry ideas for your plant-based kitchen here:
13 Nutritionist Tips for Organizing Your Pantry
Top 12 Essential Foods to Shelter in Place
