If you’re staying home for an extended period of time these great vegan pantry staple recipes will get you through a few weeks without a trip to the grocery store.
While these easy breakfasts, lunches, dinners, and snacks are vegan and made without meat or dairy products, they are tasty enough to be enjoyed by anyone (especially the desserts). Here is some real meal inspiration for those tough times when you want something healthier than frozen pizza rolls for breakfast (but no judgement if that’s your jam, you do you!).
Easy 4 Ingredient “No Knead” Bread (Vegan)
This Easy 4 Ingredient No Knead Bread is my go-to Saturday morning recipe! Baking a warm homemade loaf of bread couldn’t be simpler with 4 vegan pantry staple ingredients: flour, salt, yeast, and water (technically not a pantry staple, but you catch the drift). This bread is great for breakfast with Homemade Blackberry Chia Seed jam, to use as sandwich bread at lunch, or with soup or chili for dinner. The recipe calls for the bread to be cooked in a dutch oven, but if you don’t have one you can also make delicious No Knead Bread in a Cast Iron Skillet as well!
Peach Cobbler Overnight Oats (Vegan, Gluten Free)
These Peach Cobbler Overnight Oats are a delicious and decadent breakfast that is easy to meal prep and make ahead. Instead of using fresh peaches, canned or frozen peaches would be absolutely delish! One pantry all-star in here is almond milk… shelf stable almond milk can last for over a year without refrigeration. If you don’t have peaches, you can use any frozen berry or canned fruit instead.
Homemade Chocolate Oat Milk (Vegan, Gluten Free)
Regular milk can expire quickly, but this super easy and delicious Homemade Chocolate Oat Milk is a great way to use up extra oats which can last up to a year. Now you can get a healthy chocolate fix in using only pantry staples. This is a great drink for breakfast, would be delish with some cereal, or great as a late night treat too.
Tofu ‘Egg’ Salad Sandwiches (Vegan, Gluten Free, Dairy Free)
These Tofu ‘Egg’ Salad Sandwiches are an awesome pantry swap for regular egg salad. Grabbing some shelf-stable tofu is a great way to stock up on vegan protein without it going bad. If you don’t have celery, you can skip it or swap pickles instead. I love eating this tofu ‘egg’ salad as a sandwich, or with crackers for a snack. Its high-protein, super delicious, and you won’t miss the eggs one bit!
Chickpea & Tomato Coconut Curry Soup (Vegan, Gluten Free)
(Image from Nyssa’s Kitchen website)
This delish Chickpea & Tomato Coconut Curry Soup from Nyssa’s Kitchen is built from basic healthy pantry staples: chickpeas, canned tomatoes, and creamy coconut milk. This comes together in 30 minutes so its perfect to make for quick work-from-home lunch or easy dinner. One of my favorite vegan pantry recipes I keep coming back to time and again!
Making traditional risotto can be time consuming, but this Instant Pot Risotto with Pesto has the perfect consistency and cooks in just 8 minutes in a pressure cooker. If you don’t have one, the stove top will work just fine.. but take a bit longer. Jarred pesto is a miracle, and stirring a big spoonful into this dish packs in a ton of flavor. This recipe calls for fresh ingredients, but can easily be substituted with canned or frozen. Add some frozen spinach, asparagus, and mushrooms… and you’ll have a healthy dinner that tastes straight outta the garden.
Simple White Bean Pasta (Vegan, Gluten Free Option)
(Image from Brand New Vegan site)
This Simple White Bean Pasta from Brand New Vegan is a great use for any jars of lurking peppers you may have lurking around and not know what to do with (I’m totally guilty of that). Serve for a quick and easy dinner, with a big slice of toasted Olive Oil Skillet Bread, or garlic bread.
Instant Pot Black Beans (Vegan, Gluten Free)
These easy Instant Pot Black Beans are the perfect way to up your protein intake without eating meat. Great for tacos, burritos, or a side dish along side dinner. The recipe above calls for fresh cilantro, but you can use dried or frozen. If I have extra fresh herbs I don’t use, I like to chop them and keep them in freezer bags for occasions like this! You can use any dried bean if you don’t have black beans! Eat them plain or serve them with…..
The Best Mexican Rice (Vegan, Gluten Free)
(Image from Plant Based on a Budget)
This Easy Mexican Rice Recipe from Plant Based on a Budget is a great way to transform plain ‘ol rice into something special! This goes great with the above black bean recipe, along side tacos, or stuffed into a giant burrito. Rice is super versatile because it can be made on the stove top, in a rice cooker (my preferred method), or in a pressure cooker.
5 Ingredient Marinara Tomato Sauce (Vegan, Gluten Free)
My Perfect 5 Ingredient Marinara Tomato Sauce is my all-time favorite sauce to make. Like, I actually drown my pasta in this, my sauce-to-noodle ratio is a little out of control (as illustrated above). I love the simple combination of garlic and white wine in this sauce. The key is to using really good San Marzano tomatoes in this dish. They sell a 100 ounce can at Costo for around $5 so I always keep a few stocked in my pantry! Adding frozen spinach or canned mushrooms to this sauce would also be great if you had some on hand. Dried pasta is an inexpensive staple, so this is one of the vegan pantry recipes that we eat all year round.
Healthy Vegan Queso Dip (Vegan, Gluten Free, Whole30, Paleo)
Dip those leftover tortillas into Healthy Vegan Queso Dip! This creamy and spicy queso is dairy-free and blends cashew cream, salsa, and spices together into a fantastic snack. The recipe calls for fresh jalapeno, but a jar of sliced jalapenos in your pantry will work just fine. You can make it as spicy as you’d like! This would be delish drizzled over rice & bean tacos or burritos.
Nuts & Bolts Party Mix (Vegan, Gluten Free Option)
(Image from Vegan In The Freezer Blog)
This Nuts & Bolts Party Mix recipe from Vegan in the Freezer is a great use for those half-full bags of cereal, pretzels, and nuts. Just check the cereal labels you are using to ensure they are vegan and gluten free before making. You could even throw some popcorn or M&Ms in there to enjoy during a movie night!
Favorite Hummus Recipe (Vegan, Gluten Free)
(Image from The Simple Veganista Blog)
This Favorite Hummus Recipe from The Simple Veganista is vegan, gluten free, and super easy to make with pantry staples. You can use either canned or dried chickpeas and bottled lemon juice if you don’t have fresh lemons on hand. I always keep some Trader Joe’s tahini lying around for homemade hummus or Instant Pot Baba Ganoush! Make a huge batch of pantry hummus to eat on toast for breakfast or as a snack.
Peanut Butter Oat Dessert Bars (Vegan, Gluten Free)
(Image from Nicole.Laforet’s Instagram!)
These delish Peaut Butter Oat Dessert Bars are that decadent dessert you need to make to #TreatYoSelf while at staying at home. Made wit pantry staples like oats, peanut butter, maple syrup, flaxseeds, and chocolate chips these dessert bars are a real treat while also staying healthy(ish). Enjoy with some Frozen Chocolate Nice Cream or fresh fruit!
Vegan Chocolate Chip Cookies, No Crazy Ingredients (Vegan)
(Image from Chocolate Covered Katie Blog)
Self Care Recipe: 2-Ingredient All Natural Body Scrub
This 2-Ingredient All Natural Body Scrub couldn’t be easier to make or use! Save extra coffee grounds from your daily cup of joe, mix with melted coconut oil, and get ready for amazingly soft skin. The coffee grounds act as a natural exfoliant, while the coconut oil hydrates and moisturizes. This easy body scrub takes a few minutes to make, and uses environmentally friendly ingredients which are way better for the earth than store bought scrubs.
Do you have a favorite vegan pantry recipe that’s your go-to? Let me know below!
As always, if you make any of these recipes be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!