Vegan Pantry Plan: May 3rd

Tasty Vegan Pantry Meals!


After a few weeks of our Pantry Plan we are fully settling into pantry cooking and embracing all of the fun and adventure that comes with it. You may not have all of the ingredients required in each of these recipes but don't let that stop you from making your own version and getting creative! We hope you use this guide as inspiration to turn out healthy and hearty meals while riding out this storm at home. Stay safe, be well and take some comfort in the kitchen.
Things to Use This Week: Use this as a guide for what to stock up on at the store, or what to grab from your pantry. 
Canned Beans
Rolled Oats
Roasting Vegetables 

Leafy Greens 
Canned Tomatoes
Fresh or Frozen Fruit
Things to Prep Ahead This Week: We realize some of the items we rely on from the store each week may be difficult to come by. Here are a few basics you might want to consider making yourself to be as resourceful as possible and to add lots of flavor to your pantry meals! 
Marinated beans or tofu 
Nut Milk 
Salad dressing 
Blanch, shock, and freeze excess vegetables
Veggie Burgers 
Vegetable stock from scraps
Use these as a guide for inspiration. Just because you don't have every single ingredient doesn't mean you can't replicate the main flavor of the dish! 

One Bowl Wonders! 
Whether it's a one pot soup or a one bowl salad, we've got your covered with quick and easy lunch and dinner options. 

Roasted Cauliflower Salad With Creamy Tahini Dressing
 by @plantbasedrd

This roasted cauliflower salad bowl is packed flavor. From the creamy miso tahini dressing to hearty quinoa. This is our ideal lunch bowl!

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One Pot Creamy Lasagna Soup by @itsallgoodvegan

This vegan pasta is so creamy and so hearty with lentils added in. Bonus: there's only ONE pot to clean! Sign me up!

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Tofu is such a great ingredient to keep on hand! It acts as a flavor sponge to whatever seasoning you add to it and is delicious served over grains, in salads, or on a sandwich! 

Easy Tofu Kimchi Stew by @plantifulfoodie

Kimchi is one of those secret ingredients that is always good to keep stashed in the fridge! Its great for adding to tofu, rice bowls, or vegetable stir fries. 

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Quinoa, Asparagus, and Miso Glazed Tofu by @isabella.akshay

You can adapt this bowl with any vegetables or grains you have on hand. Prep a double batch of the miso glaze at the beginning of the week so you can add it to other meals as well! 

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Hearty Legumes and Beans!
Legumes and beans are a great source of plant based protein and there's so much you can do with them! Throw them into curry, salads and bowls; or turn them into dips and spreads for veggies and sandwiches! 

Chickpea Tomato Curry by @janetmunchmeals

Don't have chickpeas? Substitute for kidney or black beans, spinach can be substituted for kale or any frozen greens you might have on hand. Don't have rice? Quinoa or a bowl of orzo would be delicious too.

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Black Bean and Corn Patties
by @cookingforpeanuts

 Make a double batch and keep the extra in your freezer for easy lunches and no hassle dinners. Don't stress about grocery shopping and use whatever can of beans you already have in your pantry!

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Weekend Bonus

Cinnamon Banana Oatmeal by @andreeasbreakfast

You don't need to wait until the weekend to make this comforting bowl of creamy oatmeal! The recipe is delicious and quick, so its perfect for busy mornings!

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Need some more help and inspiration during this difficult time? Send us a DM or post a photo of what you have on hand in stories and we'll send you some recipe ideas!

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