Vegan Pantry Plan: June 7th

Tasty Vegan Pantry Meals!

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Photo by @PLANTIFUL_EMMA

A lot of things have changed in the past few months in the face of COVID-19, but one thing that remains constant is the need to cook and nourish yourself, or your family. In this weekly guide, we provide recipes that you can easily pull off based on pantry staples and what you might have on hand. We provide tweaks and substitutions you might need, keeping in mind that access to fresh ingredients may be hard to come by. We hope you use it 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. 
Tofu
Green Onions 
Collard Greens 
Tempeh 
Almonds or Almond Butter
Sweet Potatoes 
Avocado 
Quinoa
Leafy Greens 
Lentils 
Pasta
Cauliflower 
Coconut Yogurt 
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 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! 
Almond Butter 

Salad Vinaigrette

Batch Cook Grains - Quinoa 

 
Guacamole (add extra flavor to sandwiches, pastas & more!)

Muesli 

Coconut Yogurt Parfaits 

Blanch and Shock Green Veggies and Freeze to Preserve Freshness!
 
THE RECIPES
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! 
Eat the Rainbow!
Now is perfect time to grab a few of your favorite veggies and dive into that late spring and early summer produce.  
 
Green Onion and Tofu Salad by @ellielikescooking

If you've never had a seaweed salad, we suggest you start here! The seaweed is rehydrated and dressed in a ginger soy vinaigrette, and pairs well with vegetables like cucumber, green onions, edamame or quick pickled carrots. 
 
Tempeh Collard Green Wraps with Almond Butter Sauce by @plantiful_emma

Wrap up your night with these healthy collard green wraps! Fill them with crunchy vegetables, tempeh or seared tofu, and some spicy almond butter. 

GET 250+ VEGAN DINNER RECIPES
 
Satisfy Your Cravings
Because sometimes you just crave bowl of ramen or takeout at home! 
 
Ramen Noodles With Zucchini, Mushrooms, Pan-Fried Tofu And Gochujang by @supperwithmichelle 

Sometimes, you just crave a bowl of ramen no matter the season. This recipes uses lots of umami forward ingredients and warm spices to create the ultimate vegan ramen! 

GET 50+ RAMEN RECIPES
Peanut Miso Chickpea Bowl by @plantbasedrd

Miso adds a tangy, bright taste to this chickpea bowl, rich with the addition of peanut butter, soy sauce and spicy chili garlic sauce to round it out. Perfect for lunch or dinner, it reheats exceptionally well! 

GET 100+ CHICKPEA RECIPES
 
 
Summer Comfort! 
Warmer weather is here, but we still like to have some cozy recipes in the mix! 
Lentil Bolognese by @sophiesutton

Lentils are magical y'all. You can transform them into dips, burgers, stews, and now bolognese! The lentils add a little texture to the tomato sauce and an extra serving of plant based proteins. Lentils can be subbed out for mushrooms, cauliflower rice, or even finely chopped walnuts.

GET 100+ LENTIL RECIPES

 

Whole Roasted Cauliflower with Harissa by @theaccidentalchef

Roast up a whole a head of cauliflower and then slice into steaks for serving! Serve alongside extra veggies, or over a bed of rice and quinoa. 

GET 500+ VEGAN DINNER RECIPES
 
Weekend Bonus

Muesli, Coconut Yogurt, Fruit and Chia Seed Breakfast Bowl by @marinadwight

For us, warm-weather desserts have two requirements: tons of fresh fruit and no time in the oven. And lucky for you, these bowls can be enjoyed for breakfast or as dessert.

GET 500+ VEGAN BREAKFAST RECIPES