It’s always good to know what you can make with just the things in your pantry. Sometimes, you’ve got a little extra long-lasting produce, as well that you just want to use in a recipe. And, knowing what you can make out of your pantry staples is wonderful for any crisis. So, here’s recipes that you can make with canned foods, pantry items and long-lasting produce like potatoes and frozen fruits or vegetables. If you don’t have a certain ingredient such as mint or parsley to go over top of a recipe, don’t worry! This week isn’t about make the most beautiful recipes, but rather, about making the most of what’s in your pantry!
We also highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Weekly Meal Plan Archives!
Are you ready to have a week full of delicious vegan food that leaves you nourished and content? Let’s get started!
This week, we’re bringing you ideas on how to make pantry staple meals for breakfast, lunch, dinner and dessert that are fully vegan and plant-based!
When you’ve got a full pantry and it’s a Monday, you might as well make some delicious pantry staple meals! Start your day off with wonderful baked oats (if you’re tight on pantry staples, feel free to eat that for breakfast for the week)! End your day with a delicious compote that you can drizzle over an easy mug cake!
- Breakfast: Warming Turmeric Baked Oats Recipe by Hayley Canning
- Lunch: Petite Navy Beans With Rosemary and Diced Tomato by Jennifer Valentine
- Dinner: Three Bean and Sweet Potato Chili by Jennifer Strohmeyer
- Dessert: 10-Minute Mixed Berry Compote by Laura Nockett and 2-Minute Fluffy Vanilla Mug Cake by Hayley Canning
Pancakes are such an easy meal to throw together and if you’ve got enough baking supplies, you can double the recipe and freeze the rest to enjoy for the rest of the week! Since they’re high in protein, they also make a wonderfully quick meal to enjoy for dinner, as well! These other recipes are warm and filling, and come together with simple ingredients like chickpeas, lentils, and potato. If you’ve got fresh kale, you can chop it up and put it in a freezer-friendly bag to keep on hand during the week.
- Breakfast: Protein Pancakes by Vicky Coates
- Lunch: Middle Eastern Lentils and Rice with Crispy Onions by Rouxbe
- Dinner: Smoky Chickpeas and Kale Over Baked Sweet Potatoes by Crissy Cavanaugh
- Dessert: Wholegrain Oats And Berry Cookies by Namita Tiwari
Source: Creamy Chipotle Pasta
Start off your Wednesday with a simple breakfast of potatoes! You can pair it with your favorite tofu scramble or avocado toast! Feel free to jazz it any way you like! End your day with a delicious chocolate smoothie, which is basically a brownie in a cup! If you’re short on coconut milk for the coconut rice, feel free to just make rice to go along with the tofu! This all depends what you’ve got on what you’ve got on hand to make these pantry staple meals!
- Breakfast: Roasted Red Potatoes with Turmeric and Thyme by Rinku Bhattacharya
- Lunch: Hawaiian-Style Fried Tofu With Coconut Rice by Cara Carin
- Dinner: Creamy Chipotle Pasta by Grecia Parra
- Dessert: Brownie Batter Smoothie by Crissy Cavanaugh
Source: Chickpea Brownies
Happy Thursday! Get back into your pantry to make these pantry staple meals! This overnight oatmeal is perfectly chocolatey and is like eating dessert for breakfast! If you’re out of cocoa powder, you can make oats any way you want, with whatever you have. The Italian lentils would pair wonderfully with rice or even homemade flour tortillas! If you don’t have pasta sauce, but have diced tomatoes, you can whip up a great pomodoro sauce for a simple pasta sauce. For the end of your day, these high protein brownies are the best!
- Breakfast: Mocha Overnight Oats by Pamela Higgins
- Lunch: Italian Style Lentils by Kristina Humphreys
- Dinner: Cheesy Broccoli Pasta by Marina Yanay-Triner
- Dessert: Chickpea Brownies by Chickpea Express
Start off your day with a twist on your classic oats! If you’ve got a plethora of lentils and oats, it’s the perfect meal to start your day! For lunch, this easy curry is not only filling and warming, but goes well with any grain you’ve got on hand! The same goes for the red curry noodle soup, which you can eat with any style of rice you have. And end your day with different take on high protein brownies, this time using black beans!
- Breakfast: Lentil Oatmeal by Nele Liivlaid
- Lunch: Chickpea, Spinach and Coconut Curry by Hayley Canning
- Dinner: Red Thai Curry Noodle Soup by Mitra Shirmohammadi
- Dessert: Black Bean Brownies by Jessica Bose
Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental wellbeing, fitness goals, nutritional needs, allergies, gut health and more! Dairy consumption also has been linked many health problems, including acne, hormonal imbalance, cancer, prostate cancer and has many side effects.
For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.
Here are some great resources to get you started:
- Weekly Vegan Meal Plans
- Plant-Based Health Resources
- Plant-Based Food & Recipes
- Plant-Based Nutrition Resources
- The Ultimate Guide to Plant-Based Nutrition
- Budget-Friendly Plant-Based Recipes
- High Protein Plant-Based Recipes
- Plant-Based Meal Prep
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