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Make delicious and creative meals with what you already have at home! These vegan pantry recipes are delicious, healthy, and will save you a trip to the grocery store.
In my last post, I put together a Vegan Emergency Food Guide showing you how to stock a vegan pantry in case of an emergency. With this post, I'm showing you how to utilize those canned goods and fun and tasty ways!
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Benefits of Cooking Pantry Meals
Cooking from your pantry isn't just something to do in an emergency situation. It's a great habit to have in everyday normal life for the following reasons:
- Reduces food waste. So many times we buy things we don't need. As a food blogger, this is especially true! (guilty as charged 🙋♀️) So eating from your pantry will reduce waste TREMENDOUSLY. I encourage you to make it fun by doing taking the Pantry Challenge.
- Saves money. You will be amazed at how much lower your grocery bill will be and also how much food you actually have. Just imagine not having a grocery bill for a month and what you could do with that extra money! It makes vegan eating super affordable.
- Saves time. Grocery shopping takes a lot of time and energy. When you are eating from your pantry, you give yourself extra time in the day to do other more important things.
- Sparks creativity. It's way to easy to consume in this world and in a way that kills creativity, discipline, and skill. Eating from your pantry will have you creating some AMAZING new recipes!
Below I have listed out my top vegan pantry recipes with alternatives you can use if you don't currently have all the ingredients on hand. Remember, be creative and use what's in your pantry!
Breakfast
1. Banana Cinnamon Muffins
Have overripe bananas? Make these moist Gluten-Free Vegan Banana Cinnamon Muffins! They are great to have for a quick breakfast or healthy dessert!
Check out this recipe
- Pantry Staple(s): Flour (use whatever flour you have on hand)
- Recipe Options: Keep the recipe simple buy omitting the topping and the date caramel sauce.
- Freezer Storage: They can last in the freezer for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature or warm-up before serving.
2. Chocolate Chip Pumpkin Muffins
These light, easy, and moist protein pumpkin muffins are so good, you will want to eat them all year round! No oil needed and made in only one bowl.
Check out this recipe
- Pantry Staple(s): Flour (use whatever flour you have on hand), canned pumpkin puree
- Recipe Options: Keep the recipe simple buy omitting the vegan chocolate chips if you don't have them, you can use canned sweet potato puree as well
- Freezer Storage: They can last in the freezer for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature or warm-up before serving.
3. Apple Vegan Baked Oatmeal
This Apple Vegan Baked Oatmeal is made with old fashioned oats, tart apples, warming spices, and cranberries. Prepare the night before for a quick breakfast in the morning!
Check out this recipe
- Pantry Staple(s): Old Fashioned Oats
- Recipe Options: Use whatever fruit you have. You can use frozen berries for this.
- Freezer Storage: Freeze in individual portions for up to 2 months covered. Thaw in the refrigerator overnight and reheat in the microwave for 1 minute or until warm and serve.
4. Strawberry Oatmeal Bars
These Oatmeal Strawberry Bars are easy, healthy, and fruit filled thanks to homemade strawberry jam. Plus, they are topped with an oatmeal crumble, adding that extra bit of crunch!
Check out this recipe
- Pantry Staple(s): Old Fashioned Oats
- Recipe Options: Any type of jam will work for this recipe.
- Freezer Storage: They will last in the freezer for about 3 months. Thaw in the refrigerator overnight. No need to reheat!
5. "Alkaline" Blackberry Jam
This blackberry jam recipe is sweetened with agave nectar and is thicken with sea moss gel. It is packed with essential minerals and perfect for breakfasts and desserts.
Check out this recipe
- Pantry Staple(s): Frozen Blackberries
- Recipe Options: Use your choice of frozen berries instead of fresh and use chia seeds instead of sea moss gel if you don't have it.
- Freezer Storage: Store in the freezer for 2 months. Thaw in the refrigerator overnight.
Soups
6. Coconut Vegan Chickpea Curry
This coconut vegan chickpea curry is both hearty and healthy. Made in a base of vegetable broth, creamy coconut milk, and severed with fresh tomato soup.
Check out this recipe
- Pantry Staple(s): Canned Chickpeas
- Recipe Options: Omit the fresh tomatoes and used canned tomatoes instead.
- Freezer Storage: Can be frozen for up to 1 month.
7. Crockpot Vegan Yellow Split Pea Soup
This Crockpot Vegan Yellow Split Pea Soup is made with yellow split peas, potatoes, and curry spices giving you a healthy twist on a traditional split pea soup!
Check out this recipe
- Pantry Staple(s): Dried Yellow Split Peas, Canned Coconut Milk
- Recipe Options: You can use green split peas.
- Freezer Storage: Freeze for up to 1 month. Thaw in the refrigerator overnight and reheat before serving.
8. Black-Eyed Pea Soup
This black-eyed pea soup has added sweet potatoes and kale making for a delicious comforting and filling soup.
Check out this recipe
- Pantry Staple(s): Dried Black Eyed Peas
- Recipe Options: Use frozen greens if you don't have fresh kale on hand
- Freezer Storage: Freeze for up to 1 month. Thaw in the refrigerator overnight and reheat before serving.
9. Coconut Lentil Curry
This coconut lentil curry is both creamy and filling. The red lentils add some plant-based protein. The eggplant in this dish gives it a fleshy meaty texture. And the coconut milk makes it filling and creamy!
Check out this recipe
- Pantry Staple(s): Dried Red Lentils, Canned Crushed Tomatoes, Canned Coconut Milk, Frozen Spinach
- Recipe Options: Brown lentils can be used instead
- Freezer Storage: Freeze for up to 1 month. Thaw in the refrigerator overnight and reheat before serving.
Mains Courses
10. BBQ Lentil Meatballs
BBQ vegan lentil meatballs are a protein packed dish made with simple plant-based ingredients of lentils, rice and mushrooms! No mock meats!
Check out this recipe
- Pantry Staple(s): Canned Lentils, Rice, Instant Oats, Breadcrumbs
- Recipe Options: These can be used with spaghetti sauce over pasta. You can make these into burgers or a vegan meatloaf instead of meatballs.
- Freezer Storage: Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
11. Lentil Shepherd's Pie
Lentil Shepherd's Pie is made with AFFORDABLE ingredeints like lentils, peas, mushrooms, and topped with creamy vegan mash potatoes. It's so hearty, comforting, and filling you will NOT miss the meat! Plus it's freezable!
Check out this recipe
- Pantry Staple(s): Canned Brown Lentils, Vegetable Bouillon, Frozen Veggies
- Recipe Options: Canned chickpeas can be used instead. Also, sweet potatoes work perfectly for this recipe.
- Freezer Storage: Can be frozen for up to 1 month covered. Thaw in the refrigerator overnight and reheat before serving.
12. "Beefy" Vegan Lentil Loaf
This is the BEST Vegan Lentil Loaf ever! Using both plant-based lentils and your favorite vegan ground beef crumbles, make this Vegan Lentil Loaf healthy but with a "beefy like" texture!
Check out this recipe
- Pantry Staple(s): Brown Lentils, Vegetable Bouillon, Frozen Vegan Crumbles
- Recipe Options: You can use rice instead of ground beef crumbles.
- Freezer Storage: Can be frozen for up to 1 month covered. Thaw in the refrigerator overnight and reheat before serving.
13. Creamy Kamut "Alkaline" Pasta
This creamy kamut "alkaline" pasta is a super comforting Dr. Sebi recommended meal. Made with kamut spirals, coconut milk, recommended seasonings, kale, and plum tomatoes.
Check out this recipe
- Pantry Staple(s): Kamut Pasta, Canned Coconut Milk
- Recipe Options: Any type of pasta you have on hand will work. Use frozen veggies and canned tomatoes instead of fresh produce.
- Freezer Storage: It DOES NOT freeze well but will keep fresh in the refrigerator for about 3 - 4 days.
14. Lemon Tofu Sheet Pan Dinner
This Garlic Lemon Tofu Sheet Pan Dinner is quick, vegan, and delicious! It’s the perfect post-workout meal prep recipe and only takes 30 minutes to make!
Check out this recipe
- Pantry Staple(s): Shelf Friendly Tofu
- Recipe Options: You can use frozen vegetables (whatever you have on hand) instead of fresh.
- Freezer Storage: It is NOT freezer friendly but can be stored in the refrigerator for up to 3 days.
15. Lemon Millet Rice
This millet rice recipe is made with seasonal Spring asparagus, a delicious vegan lemon butter sauce, buttery white beans, and tomatoes. A filling and healthy vegan dinner meal!
Check out this recipe
- Pantry Staple(s): Dried Millet, Canned White Beans
- Recipe Options: Quinoa or Brown Rice can be used instead of Millet. Canned tomatoes and frozen veggies (whatever you have on hand) can be used instead of fresh.
- Freezer Storage: It is NOT freezer friendly but can be stored in the refrigerator for up to 4 days.
16. BBQ Vegan Stuffed Sweet Potatoes
These BBQ Vegan Stuffed Sweet Potatoes are filled with oyster mushrooms, jackfruit, lentils, and topped with a homemade barbecue sauce!
Check out this recipe
- Pantry Staple(s): Canned Jackfruit, Canned Lentils, BBQ Sauce
- Recipe Options: The oyster mushrooms can be omitted from the recipe if you can't source them.
- Freezer Storage: It is NOT freezer friendly but can be stored in the refrigerator for up to 4 days.
Side Dishes
17. Vegan Baked Beans
This recipe for Vegan Baked Beans is simple, healthy, and homemade using canned beans for ease and a few other ingredients you probably already have in your pantry.
Check out this recipe
- Pantry Staple(s): Canned Navy or Cannellini Beans
- Recipe Options: Use whatever canned beans you have on hand especially kidney or black beans
- Freezer Storage: Can be frozen for up to 1 month covered. Thaw in the refrigerator overnight and reheat before serving.
18. Dairy-Free Mac and Cheese
This is the BEST Dairy Free Mac and Cheese EVER! No potatoes, carrots, cashews, or nutritional yeast! This vegan mac and cheese is the REAL DEAL; creamy, super satisfying, and can be served as baked or stovetop!
Check out this recipe
- Pantry Staple(s): Elbow Pasta, Shelf Friendly Tofu
- Recipe Options: Use whatever pasta you have on hand.
- Freezer Storage: Freeze for no more than 3 months. Defrost overnight in the refrigerator and reheat in the oven.
Sauces and Seasonings
19. Date Caramel Sauce
This Date Caramel Sauce is made with dates, rice syrup, almond milk, vanilla extract, and sea salt. It's the perfect balance of salty and sweet. It's a silky, sweet, and easy vegan caramel sauce recipe!
Check out this recipe
- Pantry Staple(s): Dates, Shelf Friendly Almond Milk
- Recipe Options: Use whatever milk you have on hand
- Freezer Storage: It is NOT freezer friendly but can be stored in the refrigerator for up to 2 weeks.
20. Vegan BBQ Sauce
This Vegan BBQ Sauce has the perfect taste profile of sweet and tangy. It is super easy to make and is ready in less than 30 minute!
Check out this recipe
- Pantry Staple(s): All the ingredients of this recipe are pantry staples like canned tomato puree, seasonings, and sweeteners.
- Recipe Options: This recipe is extremely versatile with options for different seasonings.
- Freezer Storage: Can be frozen for up to 3 months.
21. Cajun Seasoning Mix
Cajun Seasoning Mix adds bold flavor to your vegan soups and stews. This recipe only takes 5 minutes to make with 9 ingredients already found in your pantry!
Check out this recipe
- Pantry Staple(s): All the ingredients of this recipe are pantry staples which are just multiple spices and seasonings.
- Recipe Options: You can adjust the number of spices depending on your tastebuds.
- Freezer Storage: It is NOT freezer friendly but can be stored in the pantry for up to 6 months.
More Round-Up Recipes
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
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