The spring of 2020 has been a whirlwind of uncertainty, sadness, panic, and fear since the coronavirus, COVID-19, made its way to our shores and in our lives. This pandemic is something we thought we’d never see in our lifetimes, but here it is.
We’re hoping to “flatten the curve” by following the suggestions but I hope you’re finding ways to turn this “time-off” into something positive. Whether it be getting to spring cleaning, organizing your photos, gardening or catching up on those books you’ve been wanting to read. And, also finding gratitude in the everyday.
Working from home, sheltering in place and social distancing is a way of life now and so is eating at home so I’ve gathered up 15 whole food, plant-based recipes that can be made with pantry and freezer items that you, hopefully, have on hand. Be sure to check out my article, How to Stock Your Plant-Based Pantry, for more tips on stocking up.
And, here’s a comprehensive guideline for food safety in the time of coronavirus.
15 Whole Food Plant-Based Pantry Recipes
This Easy Chana Masala with Chickpeas & Yams is one of those quick and easy meals in one pot. Plus, canned chickpeas, light coconut milk, and diced tomatoes are found in your pantry! You can substitute the fresh garlic and ginger with jarred. Add in some Indian spices and this is a well-rounded, healthy, and flavorful dish that your taste buds will love!
Pasta Puttanesca is a breeze to put together, especially if you have a jar of marinara sauce and frozen spinach on hand as part of your pantry staples. Loaded with flavor and freshness this pasta is great for dinner or leftovers the next day.
This mushroom quinoa pilaf dish is so packed with protein and flavor it can be the star of your dinner meal. With vegetable broth, quinoa and sun-dried tomatoes coming from your pantry, it will make this an essential recipe to use over and over again.
This quick-fix recipe is bursting with flavor and is perfect for lunch or dinner using canned beans, chickpeas, raisins, and rice that can be found in your pantry. It’s great to eat as a leftover treat and can be seasoned differently depending on your mood or palate. Packs perfectly for picnics or long road trips and is loaded with protein when you need energy.
These BBQ Baked Beans are sweetened with crushed pineapple so you don’t have to worry about added sugar. Head to the pantry to grab your variety of canned beans, or use dried beans, being sure to follow the directions on prepping them. Make your own BBQ sauce with a little tamari and liquid smoke to add more depth and really gives you that baked bean flavor we’re looking for.
Substituting frozen or canned veggies is as easy as it is “cheezy,” and no need to steam the veggies first, just skip straight to the baking pan . Even the “cheese” sauce is made with canned beans from your pantry along with a jar of roasted red peppers and vegetable broth! Make a big batch and use the leftovers for lunch served over warm quinoa.
The name says it all, it’s that good. This sauce wears many hats from a dip to dressing and topping for many foods. Very versatile and easy to customize for your family’s taste. Grab almonds and seasonings straight from the pantry and store in the fridge up to a week for a quick addition to spread on your sandwiches.
Soups are a great way to use pantry items and for this recipe you’ll use beans, farro, canned diced tomatoes, and vegetable broth. This makes an easy, delicious and super nutritious meal. Throw everything into the pot (except the toppings and tomatoes) and cook on high and it’ll be ready in less than 30 minutes. Plus, soups are just fantastic for leftovers!
Creamy, gooey vegan tetrazzini with peas, mushrooms, and noodles, spiked with white wine. The sauce is made from frozen cauliflower and the dish uses pantry items such as noodles, vegetable broth, cashews, and seasonings.
This chewy, crunchy barley bean salad with cauliflower rice is an antioxidant super-charged dish with kale, nuts, and onions. Grab frozen riced cauliflower and you’ll have a delicious dish that’s a nutritional powerhouse. Plus, your pantry probably has the other ingredients needed for this recipe, such as barley, beans, sun-dried tomatoes, olives, and pistachios! Use leftovers as a perfect filling for plant-based stuffed peppers!
SNACKS AND DESSERTS USING PANTRY ITEMS
This deliciously easy recipe is great to serve to company as well as for a yummy breakfast. Chia seeds plump up quickly in the fridge and are ready at any time of the day. Check your pantry for the almonds, cacao powder, and chia seeds, plus frozen fruit for a recipe that’s ready to get your day started, a midday snack, or dessert.
Grab you a few fresh peaches and head to the pantry for chia seeds, oats, and oat flour (or make your own) to create this healthier version of peach crisp, substituted with almond butter and date sugar. If using canned peaches, be sure to use unsweetened.
Having a sweet and satisfying dessert isn’t difficult, especially when you can find healthy ingredients in the pantry, such as chia seeds, oats, shredded coconut, and walnuts. Tart and tangy lemon enhance the deep earthy goodness of the blueberry. Loaded with flavor and good for you too, it doesn’t get much better than lemon blueberry bars.
This Chocolate Hummus is a quick treat that is guilt-free (in moderation). It’s enjoyable as a dip, a spread, dessert or topping for pancakes! Plus, almost all of the ingredients are right there in your pantry, like the chickpeas, cacao powder, maple syrup, vanilla, and tahini. No oil necessary for this delicious snack!
Trail mixes often contain sugary candy like M&M’s. That’s why making your own protein trail mix recipe puts you in charge of your health. With a stocked pantry, you can combine your favorite nuts, dried fruits, and make some yummy chocolate oat clusters. Easily store this treat in a jar on your counter for a quick snack throughout the day.
What recipes are your plant-based favorites? I’d love to hear in the comments below. And if you’d like to see your favorite recipes converted into healthy plant-based versions, I’ll give it a go, so let me know!