Choose from more 30 vegetarian recipes that use mostly pantry staples and learn how to make your own nutritionally balanced meals using just what you have on hand.
Do you ever look at your pantry and think “I have all of this food but no idea what to make with it” or “The fridge is so empty but I don’t want to go to the grocery store”.
I know that I do!
That’s why I compiled 30 of my favorite breakfast, lunch and dinner recipes that use primarily pantry staples. I’m also sharing the “formula” that I use to make a nutritionally balanced recipe-less meal using whatever ingredients are on hand.
You’ll find that most of these recipes use ingredients found on my Guide to Vegetarian Pantry Essentials. However, most of these recipes can be customized to fit what you have in your pantry, fridge or freezer.
Don’t have fresh veggies? Frozen or canned will usually work. Missing a specific kind of bean, legume or grain? Swap it out for a similar bean or grain.
Clean out the fridge meals
Whether your pantry is running low or overflowing, you can use this simple formula to make a nutritionally balanced meal using ingredients you have on hand.
Include one component from each category:
- Protein: beans, legumes, nuts, nut butter, tofu, tempeh
- Grains: rice, quinoa, bread, tortillas
- Veggies: frozen broccoli or peas, canned corn, canned tomatoes, tomato sauce, greens
- Fats/extras: nuts, nut butter, seeds, olive oil, tahini, pumpkin seeds, dry fruit
- Flavor: BBQ sauce, tahini dressing, balsamic vinaigrette, salsa
For example: Combine canned black beans, quinoa, corn, toasted pumpkin seeds and salsa for a simple but flavorful quinoa salad.
Want pasta? Combine sauteed tempeh, green beans sauteed in olive oil and pasta with tomato sauce (like a simplified version of this vegetarian tempeh pasta bake).