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Take advantage of staple ingredients in your pantry to make some of these delicious pantry recipes. See my tips for how to adapt them to make them work with what you have on hand.
Sometimes it's necessary to start cooking pantry recipes. Like when it's the week before pay day and you've run out of money or when you can't be bothered to go grocery shopping, or when there is a local or worldwide emergency and fresh food becomes hard to find or you can't get out to restock.
The fridge being bare is a scary concept, especially when you have a family to feed, so having some pantry recipes on hand that can be made with mostly shelf stable ingredients and longer lasting vegetables can really come in handy.
I always keep a well stocked pantry. You can see my vegan staples here. I don't like grocery shopping so try to get away with going as infrequently as I can get away with. These pantry staples are standing me in good stead now that the shop shelves are bare and line-ups are miles long.
Now in particular is a time to be creative with what you have available to you. It's a situation I didn't think I'd ever find myself in.
So to help you (and me) I've put together a collection of my existing recipes that are mostly made with shelf stable ingredients and longer lasting vegetables. I've also included some that aren't but that can be made that way with a few tweaks. I'll tell you exactly how when we get to them. I'll also let you know which recipes freeze well and make good leftovers.
Bread
Easy Whole Wheat Bread
A 5 ingredient, Easy Whole Wheat Bread recipe with very minimal hands-on time & no special ingredients needed. It's soft, fluffy, crusty, completely sugar-free, & unbelievably good!Perfect for beginners.
make this recipe
PANTRY FRIENDLY NOTES - A basic loaf that is great for sandwiches and toasting. Made only with flour, yeast, salt, oil and water. Use all white flour instead of a combination of white and wholewheat, use any oil or vegan butter instead of olive oil (you can even omit the oil totally if you'll be eating the bread quickly and don't need it to stay nice and soft for a few days), and if you don't have instant/quick yeast use active yeast and deduct the amount of water you use to dissolve it in from the recipe. Freezes well for up to 3 months.
You can make 8 rolls instead of a loaf. They take 20 to 25 minutes to bake.
This recipe can also be used to make pizza or cinnamon rolls. Simply mix the dough, leave to double, then roll out the pizza dough, top and cook, or roll out for cinnamon rolls, fill and bake.
Easy Yeast-Free Spelt Bread
A super easy, totally foolproof, quick Yeast-Free Spelt Bread that is ready from start to finish in a little over an hour.
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PANTRY FRIENDLY NOTES - Freezes well for up to 3 months.
Easy Flatbread Recipe
A super easy, soft, light and fluffy flatbread recipe that is really versatile and perfect for beginners to bread making.
make this recipe
PANTRY FRIENDLY NOTES - Reheat them in the oven on 350°F for about 4 minutes. They freeze well for up to 3 months and can be warmed straight from the freezer. Just put them straight on the oven shelf and cook on 350°F for about 7 minutes.
Homemade English Muffins
Homemade English Muffins. Soft, chewy, and full of nooks and crannies. No oven is required and they are so good for breakfast!
make this recipe
PANTRY FRIENDLY NOTES - Use all purpose flour or bread flour or half all purpose and half whole wheat flour. If you are in the UK you need to use strong flour. Switch the coconut oil for the same amount of any other oil or vegan butter. The cornmeal is optional. Use any yeast. If you don't use quick/instant yeast and it needs activating first, use the water and sugar from the recipe and not extra. They freeze perfectly for up to 3 months. Defrost then warm in a hot oven or split them and toast.
Vegan Sweet Potato Biscuits
Soft, sweet and buttery homemade Vegan Sweet Potato Biscuits. Quick and easy to make and perfectly tall, flaky and tender. Comfort food at it’s best!
make this recipe
PANTRY FRIENDLY NOTES - The only fresh items you need for these are sweet potatoes and vegan butter. If you don't have any butter left make a double batch of my vegan butter recipe. Be sure to do it the day before though so it has plenty of time to set up and get really cold. Can be frozen for up to 3 months either baked or unbaked. Reheat straight from the freezer or defrost first. Detailed instructions are given in the post.
No Knead Focaccia
Completely foolproof No Knead Focaccia bread! It is so easy! Mix everything up in a bowl with a spoon, leave for a few hours, then bake!
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PANTRY FRIENDLY NOTES - Super easy with basic ingredients. Freezes well if uncut.
No Knead Cinnamon Pull Apart Bread
No Knead Cinnamon Pull Apart Bread. All the sticky deliciousness of cinnamon rolls but with none (and I really mean none) of the effort! It needs about 10 minutes of hands on time and will totally fit around your schedule. It can be ready in a couple of hours or you can leave it to rest in the fridgeovernight & bake it up in the morning. It makes THE perfect brunch!
make this recipe
PANTRY FRIENDLY NOTES - This is so easy to make and all you need are store cupboard ingredients. If you don't have any vegan butter make my vegan butter recipe or take advantage of the oil-free alternative included which calls for aquafaba (liquid from canned chickpeas) instead. If you don't have maple syrup you can use ¼ cup of sugar and an extra ¼ of milk in the bread dough instead. And if you don't have milk, water will work in this recipe instead (in the bread dough and the glaze).
Quick & Easy Pita Bread
Soft, delicious, quick, and easy Homemade Pita Bread made with just 4 ingredients. Ready in a little over 1 hour! These puffy little pillows taste so much better than store-bought pita bread. Video tutorial included.
make this recipe
PANTRY FRIENDLY NOTES - These pitas use a mix of wholewheat and all purpose flour but all all purpose will work fine. Reheat them in the oven on 350°F for about 4 minutes. They freeze well for up to 3 months and can be reheated in the oven straight from frozen. Just place on the oven shelf and cook on 350° F for about 7 minutes.
Vegan Pumpkin Bread
Homemade Vegan Pumpkin Bread is a favourite fall recipe packed with delicious spices, juicy chewy cranberries & crunchy pumpkin seeds. Such an easy quick-bread perfect for breakfasts or snacks!
make this recipe
PANTRY FRIENDLY NOTES - Made with canned pumpkin and other pantry ingredients. You can also use cooked sweet potato or butternut squash instead of the pumpkin. And if you don't have the dried fruit and seeds, leave them out. It works just as good without them. Change up the spices to work with what you've got. Just cinnamon is fine if you don't have the rest. Freezes well for up to 3 months.
Healthy Vegan Biscuits
Healthy Vegan Biscuits made with whole-grains and no oil or butter. These completely oil-free biscuits are super speedy. They can be mixed, baked and ready to eat in about 15 minutes. Gluten-free option included!
make this recipe
PANTRY FRIENDLY NOTES - They can be baked up & ready in under 15 minutes! They freeze well for up to 3 months and can be reheated in the oven straight from the freezer, or defrosted first then warmed up.
Dairy Substitutes
Oat Milk Recipe
Make homemade Oat Milk in minutes with just 2 ingredients. This oat milk recipe is super quick, easy and very budget friendly!
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PANTRY FRIENDLY NOTES - All you need are oats and water and it's quick too!
Cashew Milk
Learn how to make homemade cashew milk. It's rich and creamy and super quick and easy with no straining involved!Easily customize the thickness to suit your needs by adding more or less water when blending.
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Vegan Cream Cheese
Creamy, rich, tangy and delicious Vegan Cream Cheese. Quick and easy to make and just perfect for spreading, snacking and dipping!
make this recipe
PANTRY FRIENDLY NOTES - Easy to make in minutes in a food processor. The main ingredients are medium firm, firm or extra firm tofu and refined coconut oil plus some other store cupboard staples. Got those in your fridge and pantry and hopefully you'll be good to go!
Vegan Feta Cheese
Vegan Feta Cheese that actually tastes like feta cheese and crumbles like real feta cheese and is cheap and easy to make!
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PANTRY FRIENDLY NOTES - The main ingredients are tofu, refined coconut oil and other pantry ingredients. Great for spreading and cubing and for melting into hot pasta for an easy dinner.
Vegan Butter
The best tasting vegan butter! It's plant based, super buttery, smooth, rich & creamy & can be made in minutes. Use it for all of your spreading and baking needs. No fancy ingredients are required and unlike most store bought vegan butters it is palm oil free.
make this recipe
PANTRY FRIENDLY NOTES - Made with store cupboard ingredients. If you don't have ground almonds you can blanch and grind whole almonds, or grind up some cashews instead. Freezes well for up to 3 months.
Breakfast
Healthy No-Bake Bars
Quick, easy, and healthy No-Bake Bars that taste like cookie dough but are packed with good-for-you ingredients. The fudgy chocolate topping is optional but recommended!
make this recipe
PANTRY FRIENDLY NOTES - Made with canned chickpeas, oats, nuts or seeds and dates (the cheap kind from the baking aisle not Medjool dates), these no bake bars keep for ages in the fridge or freezer and are super healthy. The fudgy chocolate topping is lovely but can be easily omitted if you don't have any chocolate in the pantry.
Healthy Chocolate Smoothie
Get your chocolate fix in smoothie form! This healthy chocolate smoothie is smooth, rich & chocolatey, yet full of good-for-you ingredients and super-satisfying too. It's the best way to start the day!
make this recipe
PANTRY FRIENDLY NOTES - Got some bananas lurking in the freezer? If so, combine them with some leftover cooked sweet potato to make this great tasting smoothie. No sweet potato? Canned pumpkin or cooked butternut squash works too. If you don't have any plant-based milk, use a ¼ cup of oats/raw cashews and 1 cup of water instead. Just throw them in the blender with everything else.
Sweet Potato Smoothie
Power up your day with this ridiculously thick and creamy Sweet Potato Smoothie. It’s naturally gluten-free, healthy and full of sweet, perfectly spiced, pie-like flavours!
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PANTRY FRIENDLY NOTES - Another one for those of you with bananas in the freezer. Blend them with sweet potato, nut butter, milk and some spices. If you don't have all the spices just use the cinnamon. It's still good! And if you don't have sweet potato use canned pumpkin or cooked butternut squash instead. If you don't have any plant-based milk, use a ¼ cup of oats/raw cashews and 1 cup of water instead. Just throw them in the blender with everything else.
Pumpkin Chocolate Smoothie
Velvety smooth, creamy, thick & incredibly delicious Pumpkin Chocolate Smoothie. It's healthy, satisfying and tastes like dessert!
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PANTRY FRIENDLY NOTES - A really simple smoothie made with canned pumpkin. Use cooked sweet potato or butternut squash instead and switch the tahini for any other nut or seed butter that you have. If you don't have any plant-based milk, use a ¼ cup of oats/raw cashews and 1 cup of water instead. Just throw them in the blender with everything else.
Strawberry Baked Oatmeal
This healthy Strawberry Baked Oatmeal is the perfect no-fuss, make-ahead breakfast. It's made really quickly in just 1 bowl, with just a handful of ingredients and can be enjoyed for breakfast all week long!
make this recipe
PANTRY FRIENDLY NOTES - Only without the strawberries! Unless you are lucky enough to have some that is. It's nice with no fruit at all, or you can add any berries you have (frozen or fresh), chopped apple, chopped pear or chocolate chips. Out of milk? Make my oat milk or cashew milk first. This keeps for up to 5 days in the fridge.
Vegan Granola
Vegan Granola is super easy to make and so much cheaper to make at home than it is to buy readymade. Enjoy it for breakfast or snacks with dairy-free yogurt, a splash of cold plant-based milk, or just eat it by the handful!
make this recipe
PANTRY FRIENDLY NOTES - Great for breakfast or for snacking and extremely flexible. Switch the hemp seeds for sunflower or pumpkin seeds, the puffed rice for more oats, nuts or seeds, the cashew butter for any nut or seed butter, brown rice syrup for maple syrup or agave and the raisins for any other dried fruit or just leave them out. Keeps indefinitely in an airtight container.
Ginger Chocolate Overnight Oats
Make your mornings a little less stressful with these Ginger Chocolate Overnight Oats. Wake up to a jar of chocolatey, oaty goodness with a touch of aromatic ginger warmth. And best of all, there is no cooking involved!
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PANTRY FRIENDLY NOTES - As long as you keep the oat and milk ratio as it is, the rest of the ingredients are really flexible so just work with whatever you have. Include or omit the cocoa, chia seeds and ginger. Use a bit of sugar or agave syrup instead of maple syrup. Cinnamon instead of ginger. Add vanilla, use cold coffee in place of half of the milk, add mashed banana, nuts, seeds, frozen fruit/berries, chocolate chips, jam or nut/seed butter. Will keep for up to 5 days in the fridge.
Vegan Shakshuka
Vegan Shakshuka (or Tofu in Purgatory as I like to call it) is a 30-minute, 1-pot meal consisting of silky, soft, "eggy" tofu rounds cooked gently in a chunky, spicy, garlicky tomato sauce. It makes the perfect brunch or light dinner!
make this recipe
PANTRY FRIENDLY NOTES - Made with canned tomatoes, tofu and dried herbs and spices. The recipe calls for diced tomatoes but you can sub any kind. Crushed or passata are absolutely fine. Or if you have whole canned tomatoes just dice them up first. It's best with medium firm tofu but any firmness except silken tofu will work well too. Reheats perfectly and will keep for up to 4 days in the fridge.
Vegan French Toast
Your brunch dreams are about to come true with THE best Vegan French Toast ever. It's soft, sweet and golden with a texture just like French Toast made with eggs.Made quickly and easily with regular pantry ingredients, in under 15 minutes!
make this recipe
PANTRY FRIENDLY NOTES - Got some stale bread that needs using up? Make Vegan French Toast. The only fresh ingredient you need is tofu. It's best with extra firm tofu but any other will do. If you're out of milk, make your own oat milk or cashew milk. Leftover batter will keep in the fridge for up to 3 days.
Corn Flour Pancakes
Super quick and easy 5 ingredient Corn Flour Pancakes. They are golden, fluffy, and can be mixed up & on your plate in under 15 minutes!
make this recipe
PANTRY FRIENDLY NOTES - Got some corn flour in your pantry? These pancakes are incredibly simple, needing just a few ingredients. These are a little delicate so it's best not to freeze them, but they do keep in the fridge for a few days. Reheat in the microwave or in a pan over a medium heat for a couple of minutes.
Vegan Pumpkin Pancakes
Golden and super fluffy Vegan Pumpkin Pancakes! They are packed with pumpkin flavour, perfectly spiced and just perfect served with copious amounts of vegan butter and maple syrup!
make this recipe
PANTRY FRIENDLY NOTES - Made with canned pumpkin or you can use cooked and pureed sweet potato or butternut squash. Got no milk? Make my oat milk or cashew milk. These pancakes freeze well and can be reheated in a microwave, skillet or toaster.
Vegan Spelt Pancakes
Light and fluffy Vegan Spelt Pancakes. Whole grain, sugar free & simple, but also super tasty and satisfying. Quick to make too!
make this recipe
PANTRY FRIENDLY NOTES - Simple pancakes made with spelt flour. If you don't have any ground flax use chia seeds instead or omit it and if you don't have fresh milk make some oat milk or cashew milk first. Pancakes freeze well and can be warmed up in a toaster, skillet or the microwave.
Gingerbread Pancakes
Soft & fluffy Vegan Gingerbread Pancakes. Full of rich, festive gingerbread flavour and melt-in-your-mouth delicious!
make this recipe
PANTRY FRIENDLY NOTES - Switch the spelt flour for all purpose, omit the molasses if you don't have any and make my oat milk or cashew milk if you don't have any milk. These pancakes freeze well and can be reheated in a microwave, skillet or toaster.
Vegan Scrambled Eggs
This easy foolproof recipe will get you perfect Vegan Scrambled Eggs every time!. We’re talking soft, rich, buttery, on the verge of custardy and just perfect for piling on thick, hot, buttered toast. And as an added bonus, it packs a massive protein punch!
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PANTRY FRIENDLY NOTES - If you've got some silken tofu and firm, medium firm or extra firm tofu, you can have a crack at these scrambled eggs. If you don't have almond flour omit it, same with the kala namak and vegan butter.
Double Chocolate Pumpkin Muffins
Fall dreams are made of these fudgy and perfectly spiced DOUBLE Chocolate Pumpkin Muffins.Naturally vegan, oil-free, no mixer required and there are even whole grain and gluten-free options!
make this recipe
PANTRY FRIENDLY NOTES - Made with canned pumpkin, spelt flour, nut/seed butter and a few other pantry staples. Switch the spelt flour for all purpose or whole wheat, use whatever nut or seed butter you have and you can even use cooked and mashed butternut squash or sweet potato instead of the pumpkin. If you don't have pumpkin spice use a bit of cinnamon instead or omit it. They freeze well for up to 3 months.
Cherry Almond Granola Bars
Easy Cherry Almond Granola Bars that can be enjoyed raw or baked. Packed with chewy dried cherries, crunchy almonds, wholesome oats, and seeds they make the perfect healthy snack or on-the-go breakfast.
make this recipe
PANTRY FRIENDLY NOTES - Use any dried fruit or nuts you like and any nut or seed butter. If you don't have chia seeds use flax seeds (whole or ground) instead. They keep for weeks in the fridge and freeze well.
Soup
Vegan Tortilla Soup
Vegan Tortilla Soup with rich, bold, smoky tomato, garlicky flavour, and piles of crispy, crunchy baked tortilla strips. Then come the extra toppings which really seal the deal. It's quick and easy to make and totally delicious!
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PANTRY FRIENDLY NOTES - Ok, it might not look like it on first impressions but this soup is remarkably pantry friendly (minus the fresh toppings). Use chips instead of the crispy tortillas or skip them completely. It's still super yum without all the optional extras! Freezes well for up to 3 months.
Vegan Potato Soup
Thick, hearty and creamy Vegan Potato Soup. It's really simple to make and very budget friendly. You can enjoy it just as it is, or get crazy with toppings. I like to finish mine off with some crumbled tempeh bacon, crispy roasted potato chunks & a sprinkle of parsley for a pop of colour!
make this recipe
PANTRY FRIENDLY NOTES - The ultimate frugal soup recipe! Omit the celery and carrot if you don't have them. If you don't have milk make some of my cashew milk (do not use homemade oat milk). Top it with whatever you have or just eat it as it is.
Vegan Pea Soup
Easy Vegan Pea Soup made with a bag of frozen peas in less than 20 minutes! Just 5 ingredients, plus some optional fresh mint if you have it. This simple soup is vibrant, healthy, and delicious!
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PANTRY FRIENDLY NOTES - Made with a bag of frozen peas and so delicious! Skip the mint unless you have some growing in the garden! Freezes well for up to 3 months.
Instant Pot Tomato Soup
Super rich and creamy Instant Pot Tomato Soup. Made with canned tomatoes for convenience, it's quick & easy to make with minimal washing up. Dinner win!
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PANTRY FRIENDLY NOTES - Designed for the Instant Pot but can also easily be made on the stove top. Made with canned tomatoes, spices and cashew nuts to make it creamy. Super simple and really delicious! Freezes well for up to 3 months.
Curry Lentil Soup
Fragrant, warming, and easy-to-prepare, Curry Lentil Soup. Perfectly spiced, packed with flavor, super cozy, and ready in less than 30 minutes!
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PANTRY FRIENDLY NOTES - Use any lentils you have and omit the cilantro and kale if you don't have them. Freezes well for up to 3 months.
Chili Soup
Super tasty Chili Soup that can be made quickly on the stove-top or more slowly in a slow cooker. Simple, comforting & delicious with only 8 ingredients (plus water & salt)!
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PANTRY FRIENDLY NOTES - Only 8 ingredients (plus water & salt)! Omit the bell peppers and carrots if you don't have them. Freezes well for up to 3 months.
Vegan Cauliflower Soup
This Vegan Cauliflower Soup is easy, creamy, and a perfect cozy classic! Enjoy it in a simple, comforting, unassuming mellow way, or zip it up with the addition of some horseradish sauce, nutritional yeast, or piles of vegan cheese!
make this recipe
PANTRY FRIENDLY NOTES - Make it with frozen cauliflower if you don't have fresh and omit the horseradish sauce if you don't have any. just use a bit of extra seasoning or dried herbs instead. If you don't have any milk make a batch of my cashew milk.
Vegan Carrot Ginger Soup
Smooth and creamy Vegan Carrot Ginger Soup. A simple, fragrant soup with minimal ingredients and BIG flavour!
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PANTRY FRIENDLY NOTES - Made with just 4 ingredients plus some water. If you don't have any fresh ginger just omit it. Freezes well for up to 3 months.
Chickpea Curry Soup
Simple and super delicious Chickpea Curry Soup. It's easy to make and ready in less than 30 minutes. Serve with fresh, crusty bread, rice or warm naan bread!
make this recipe
PANTRY FRIENDLY NOTES - It's pretty flexible so if you don't have any of the veggies leave them out or sub something else or add more potatoes and chickpeas.
Dinner
Mushroom Fried Rice
Mushroom Fried Rice recipe is budget-friendly and super quick to make. It's a great way to use up leftover cooked rice, is made all in one pan and takes no more than 15 minutes!
make this recipe
PANTRY FRIENDLY NOTES - Make fried rice with your leftover cooked and cooled rice. Any rice will work. And just about any veggie works well too. Even if all you have are some frozen peas. Some crumbled tofu added makes it a bit like egg-fried rice and adds extra protein. Leftovers reheat well in a sauté pan on the stovetop.
Lentil Shepherd’s Pie
The ultimate Vegan Lentil Shepherd's Pie featuring rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown & crispy. Easy, healthy, comforting and filling!
make this recipe
PANTRY FRIENDLY NOTES - Turn some green or brown lentils and potatoes into a delicious and frugal meal. Omit the carrots if you don't have them. Maybe throw in some frozen peas or sweetcorn instead. If you don't have stock just use water and some extra seasoning, and for the mash omit the butter and milk if you don't have it. Beat the potatoes with an electric hand mixer to make them really fluffy instead. Reheats well and can be kept in the fridge for up to 5 days. Also freezes well either baked or unbaked.
Red Lentil Dal
Quick & easy Red Lentil Dal that is as soul-warming as it is delicious. It's super creamy thanks to the melty red lentils & rich coconut milk and naturally vegan and gluten-free.
make this recipe
PANTRY FRIENDLY NOTES - A really simple recipe made with red lentils. Omit the fresh tomatoes if you don't have any and use curry powder or just garam masala if you don't have all the spices. No canned coconut milk? Make my homemade cashew milk and use that instead. Serve with naan, my flatbreads (the recipe is in the bread section), or over rice, quinoa or couscous. Keeps in the fridge for up to 5 days and can be frozen for up to 3 months.
Vegan Roast
A simple, easy, rustic and hearty Vegan Roast that's sliceable, ultra tender and full of flavor. Just perfect for serving with copious amounts of gravy, roast potatoes and all the trimmings. Leftovers are great in sandwiches too!
make this recipe
PANTRY FRIENDLY NOTES - This vital wheat gluten based vegan roast uses all pantry ingredients. If you don't have jarred artichokes use canned or just an extra cup of beans instead. Keeps for up to a week in the fridge and freezes well.
Easy Green Bean Potato Curry
A simple Green Bean Potato Curry that is ready in 30 minutes, budget-friendly, and only has 8 ingredients! Perfect for midweek dinners.
make this recipe
PANTRY FRIENDLY NOTES - Use frozen green beans instead of fresh (just add them straight from the freezer once it's almost ready and let them defrost in the sauce and heat through before serving), or use frozen peas instead. Keeps well in the fridge for 3 to 4 days and reheats well.
Curried Carrot Fritters
Light & perfectly spiced Curried Carrot Fritters. Quick, simple & delicious and perfect for when you have an overabundance of carrots! Naturally vegan, gluten-free & oil-free.
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PANTRY FRIENDLY NOTES - Made with carrots, chickpea flour and spices. Omit the fresh cilantro. They freeze well for up to 3 months and can be reheated from frozen on a baking tray in the oven.
Five Spice Tofu
Five Spice Tofu with crispy seasoned tofu tossed in a sticky sauce is an explosion of flavours. It's the perfect combination of sweet, savoury, spicy and tangy and it's really quick and easy to make.
make this recipe
PANTRY FRIENDLY NOTES - You need some firm or extra firm tofu but other than that it's made with mostly store cupboard stuff. If you don't have any Chinese five spice just omit it. It's still good without. No garlic? Use a bit of garlic powder instead.
Spicy Lentil Tacos with Lime Slaw
Saucy, spicy lentils tucked into corn tortillas then topped with crunchy and tangy lime slaw. These Spicy Lentil Tacos are delish!
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PANTRY FRIENDLY NOTES - No tacos? Serve the lentil mixture in burritos or over rice. Omit the slaw if you don't have access to the ingredients.
Spicy Chipotle Red Bean Burgers
Lip-smacking brown rice-based Spicy Chipotle Red Bean Burgers with an incredibly delicious & sticky, sweet, spicy adobo sauce that takes them right OVER the top! Packed with flavour and texture and really easy to make!
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Easy Butternut Squash Curry
Creamy, sweet Butternut Squash Curry served over piles of steaming rice. Quick, healthy, easy, totally delicious and ready in only 30 minutes!
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PANTRY FRIENDLY NOTES - Squash lasts for months so they are a good veggie to stock up on. If you happen to have any kind (except spaghetti squash) you can make this store cupboard curry. Or use sweet potato instead of the squash. Use frozen spinach or just omit it and add some frozen peas instead.
Keema Lentils
Spicy & flavourful Indian style Vegan Keema Lentils. This lentil Keema recipe is a quick and easy dinner that can be cooked on the stovetop in under 30 minutes, or in a slow cooker.
make this recipe
PANTRY FRIENDLY NOTES - If you don't have the spices just the garam masala will do, or use some curry powder instead. Keeps for up to 5 days in the fridge and freezes well for up to 3 months.
Vegan Meal Prep with Black Bean & Rice
Healthy, protein-packed, naturally gluten-free Vegan Meal Prep with Black Beans & Rice that you can prep in advance in under 30 minutes & enjoy all week long!
make this recipe
PANTRY FRIENDLY NOTES - Skip the green sauce part and the tomatoes and this recipe is a store cupboard gem using canned black beans. Keep well in the fridge for a few days and freezes well.
Instant Pot Black Beans
My Instant Pot Black Beans recipe makes a simple, tasty, healthy & budget-friendly dinner. They are really quick and easy to make with no soaking involved. They are great to have on hand for simple dinners and meal prep!
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Slow Cooker Black Beans
Foolproof and delicious Slow Cooker Black Beans! This easy, no-soak recipe yields tender and delicious black beans with barely any hands-on time. Make them a meal, serve as a side or stuff your tacos, burritos and quesadillas with them!
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Tomato Pasta Bake with Garlicky Crumb Topping
This Tomato Pasta Bake with Garlicky Crumb topping is a budget friendly, hearty & delicious meal that the whole family will love!
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PANTRY FRIENDLY NOTES - Made with any canned tomatoes or passata. Use panko crumbs instead of bread crumbs. If you don't have either of those to top it with, just make the sauce and serve it stirred through the cooked pasta without baking it. Can be kept in the fridge for 3 to 4 days and reheats well.
Curried Chickpea Burgers
Quick & easy Curried Chickpea Burgers. They are full of curry flavour with bursts of sweetness from plump golden raisins and texture from chopped cashew nuts & chewy oats. Serve them in buns with a generous dollop of mango chutney!
make this recipe
PANTRY FRIENDLY NOTES - These burgers are made using canned chickpeas, curry powder, peanut butter, chopped cashews, raisins, plus some store cupboard ingredients. Use any nut or seed butter, switch the cashews for any nut or seed, switch the raisins for golden raisins or sultanas or chopped dried apricots. Can be stored in an airtight container in the fridge and reheated in the oven. They also freeze well.
Vegan Carbonara
A classic Italian dish made vegan! Perfectly rich, silky, creamy Vegan Carbonara with a scattering of smoky carrot rashers for crispy, chewy texture and sweet, smoky flavour.
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PANTRY FRIENDLY NOTES - Omit the carrot rasher topping if you have no carrots. The sauce is made with raw cashews and other pantry ingredients. If you don't have any milk, just use water.
Vegan Baked Beans
Thick, sweet, smoky, and savory Vegan Baked Beans! Cooked long and slow they are full of rich, deep, and complex flavors and just perfect for serving at your next BBQ, potluck, or family dinner. This is a recipe that regular AVV readers come back to again and again!
make this recipe
PANTRY FRIENDLY NOTES - Made with dried beans and other pantry ingredients. If you don't have all the spices just work with what you've got. Serve over baked potatoes or toast or as a side. Beans will keep in the fridge for up to 5 days and reheat well. They freeze well for up to 3 months too.
Easy Vegan Cheese Sauce (no nuts!)
A silky smooth, lusciously creamy, Vegan Cheese Sauce that is nut-free, gluten-free, low in fat, high in protein and can be whipped up in your blender in minutes! It's one of my favourite super quick dinners. Toss it through freshly cooked pasta and serve alongside some veggies or a salad. Dinner done fast!
make this recipe
PANTRY FRIENDLY NOTES - Made with silken or soft tofu. Blend it up and you're done. Serve over pasta for a really quick, cheap meal. Leftovers keep well in the fridge for a few days.
Vegan Black Bean Burgers
Easy to make Vegan Black Bean Burgers that are loaded with flavour and not mushy. They are satisfying, delicious and a tried & true reader favourite!
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PANTRY FRIENDLY NOTES - Really easy to make with canned black beans. If you don't have lime or cilantro just omit them. Leftovers keep in the fridge for a few days and can be reheated in the oven. They also freeze well cooked or uncooked.
Vegan Mac & Cheese Bites
A twist on an old favourite! Vegan Mac & Cheese Bites are quick and easy to make in a muffin pan and make a great portable snack. Perfect for light lunches, packed lunches, or after-school snacking!
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White Bean Artichoke Burgers
Easy to make and super tasty White Bean Artichoke Burgers with loads of texture and delicious hints of lemon & rosemary. Cook them in a skillet, the oven or on the grill.
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PANTRY FRIENDLY NOTES - Easy to make and they grill so you can get outside and cook your dinner if you want to! Can be kept in the fridge for up to 5 days and reheated in the oven. They also freeze well for up to 3 months.
Dessert
Vegan Cheesecake Brownies
Gooey Vegan Cheesecake Brownies! Thick, rich, deeply chocolatey, extra fudgy brownies made even better with a contrasting, creamy, tart cheesecake topping & a smattering of chocolate chips.
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PANTRY FRIENDLY NOTES - The cheesecake topping can be omitted if you don't have the ingredients.
Vegan Raspberry Donuts
Soft & fluffy, baked Vegan Raspberry Donuts with a smooth, pretty pink glaze. Infused with sweetraspberry flavour & so delicious!
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PANTRY FRIENDLY NOTES - No fresh raspberries required! These are made with frozen raspberries. They freeze really well prior to being glazed.
Oatmeal Chocolate Chip Cookie Bars
These Oatmeal Chocolate Chip Cookie Bars are perfectly soft & chewy, made healthier with oat flour & no oil, and they are absolutely delicious! (Recipe adapted from the Chocolate Chip Coconut Oil Cookie Bars in Ashley Melillo's book Blissful Basil).
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PANTRY FRIENDLY NOTES - Main ingredients are oats and cashew butter. Switch the cashew butter for any other nut or seed butter.
Vegan Coconut Macaroons
Homemade vegan coconut macaroons that are toasty and golden on the outside and sweet, moist, and chewy on the inside. Made with just 4 simple ingredients (plus a tiny pinch of salt) and naturally gluten-free!
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PANTRY FRIENDLY NOTES - Made with just 4 ingredients. Shredded coconut, sugar, canned coconut milk and cornstarch. The chocolate is optional.
Cinnamon Roll in a Mug
A single-serving Cinnamon Roll in a Mug that is so simple to make, takes less than 1 minute to cook in the microwave, and is made with just a handful of pantry staples. Perfect for when those sweet cravings hit & you NEED a decadent dessert or sweet breakfast, like now!
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Vegan Chocolate Caramel Popcorn
Seriously good Caramel Chocolate Vegan Popcorn! Drenched in rich, buttery salted caramel, baked until perfectly crisp & then finished with lashings of chocolate. It's totally & utterly delicious & vegan/dairy-free!
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PANTRY FRIENDLY NOTES - Switch the tahini for any other nut butter and skip the chocolate if you don't have any. Store in an airtight container for a couple of weeks.
Raspberry Oat Bars
Irresistible Raspberry Oat Bars featuring a cookie-like crust, sticky raspberry jam filling, and oaty, nutty, streusel-like topping. Easy to make in one-bowl and so delicious!
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PANTRY FRIENDLY NOTES - Use any jam in place of the raspberry jam.
Salted Maple Pecan Vegan Fudge
The easiest, most fool-proof, rich, sweet, melt-in-your-mouth Salted Maple Pecan Vegan Fudge. Punctuated with crunchy pecan pieces and a smattering of sea salt crystals, it’s like salty, sweet perfection!
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PANTRY FRIENDLY NOTES - Got a bag of coconut flour you haven't known what to do with? Now is it's time! Combine it with nut or seed butter and maple syrup to make this super easy fudge. The pecans can be replace with any other nut or dried fruit or chocolate chips. Freezes perfectly and lasts for ages in the fridge.
Pineapple Upside Down Cupcakes
Healthier Pineapple Upside Down Cupcakes that taste amazing! The batter is quick and easy to make in your blender and made with hearty, healthy ingredients like oats, coconut & pineapple and is naturally vegan, gluten-free, flour-free, & oil-free. Perfect eaten as they are but even better served warm with a big dollop of ice cream!
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PANTRY FRIENDLY NOTES - Made with oats, canned pineapple and shredded coconut plus a few other staple ingredients. Switch the coconut sugar for any brown sugar. They freeze really well and can be reheated in the oven.
Chocolate Chip Cookie in a Mug
A single serve, Chocolate Chip Cookie in a Mug for those times when you are craving a warm gooey, freshly baked cookie, but don't want to bake an entire batch. You can quite literally go from zero to dessert in minutes!
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Snickerdoodle Mug Cake
Snickerdoodle Mug Cake! Ready in minutes and so soft and fluffy! Perfect for when you need a single-serving sweet treat fast!
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Chickpea Chocolate Chip Cookies
Rich, fudgy Chickpea Chocolate Chip Cookies with brownie-like insides & surprisingly healthy ingredients. Quick & easy to make, no gluten, no oil, no dairy & no eggs!
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Dark Chocolate Hummus
Quick and easy Dark Chocolate Hummus! Made in minutes with pantry staples, this dessert hummus is always a big hit at parties and potlucks, as well as being perfect for dessert, snacks, and packed lunches.
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PANTRY FRIENDLY NOTES - You might not have any fresh fruit to serve it with but it's great with crackers or pretzels! Keeps for up to 5 days in the fridge and freezes well.
Date Caramel
Thick, gooey and deliciously sweet Date Caramel. No cooking and ready in minutes! This easy raw caramel is healthy, refined sugar-free & you can customize the thickness to make it as thick or thin and sauce-like as you want!
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PANTRY FRIENDLY NOTES - Made with dates, nut butter, coconut milk, salt and vanilla. It's so simple. It's great served as a dip with apple slices! Keeps in the fridge for about 2 weeks.
Vegan Rosemary Chocolate Chip Cookies
Vegan Rosemary Chocolate Chip Cookies! A twist on your regular vegan chocolate chip cookie. Soft, sweet, chewy, with a lovely subtle woodsy, herbal fragrance and pops of dried cranberry!
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PANTRY FRIENDLY NOTES - If you don't have dried cranberries and rosemary just skip them and have regular choc chip cookies instead!
Vegan Digestive Biscuits
Make your own delicious vegan digestive biscuits. These British favourites are crunchy, crumbly & not too sweet, they make the perfect accompaniment to a cup of tea!
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PANTRY FRIENDLY NOTES - Use wholewheat flour instead of spelt flour.
Chocolate Tahini Crunch Bars
Chocolate Tahini Crunch Bars are so quick and easy to make. Simply melt the chocolate then mix everything together and let it set. With sesame chocolate flavour and amazing crunchy chewy texture they make a really delicious treat!
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PANTRY FRIENDLY NOTES - A delicious mix of chocolate, tahini, oats and various mix-ins. Use any nut or seed butter you have in place of the tahini and any mix-ins you like. Just keep the quantities roughly the same. Store in the fridge. They keep well for weeks.
Dog Treats
Don't forget your dogs. They need some treats too!
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PANTRY FRIENDLY NOTES - If you don't have sweet potatoes canned pumpkin makes a great sub. It's a little wetter though so you might need to throw in an extra handful of oats to make the dough roll-out-able! They keep for weeks in an airtight container.
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PANTRY FRIENDLY NOTES - If you don't have fresh banana a defrosted frozen one works, or cooked and pureed sweet potato or canned pumpkin. They keep for weeks in an airtight container.
I hope this post full of pantry meals helps you to put a comforting, filling and super delicious dinner that you actually really love on the table for your family with as little stress as possible.
Remember, you got this!
If you have found this recipe collection useful then you might also enjoy another recent one which focuses on Cheap Vegan Meals.
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Reader Interactions
Comments
Jill says
Wonderful ideas, thank you. This is just what I needed now while on lockdown.
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A Virtual Vegan says
I'm glad you'e finding them helpful!
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Sarah says
I'm so appreciative of this! So many good recipes in here. Thank you! It's wonderful that you included substitution ideas. :)
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A Virtual Vegan says
Thanks Sarah! I'm glad you're finding it helpful.
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Theron says
Thank you so much for this. It’s perfect for the challenging time that we’re in.
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A Virtual Vegan says
I'm glad you are finding it helpful!
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