Right now, everyone around the country, and maybe even around the world is cooking more, staying in and trying to protect the community against the COVID-19 pandemic. In many places, grocery stores are at capacity and availability of fresh produce is limited. People may also be stocking up on shelf-stable pantry essentials to avoid unnecessary trips to the grocery. You don’t have to sacrifice good, healthy food that feeds the soul. The following is roundup of 10 delicious vegan recipes that use shelf-stable pantry essentials such as beans, lentils, canned goods and grains that you can make at home.
1. Fool Proof Instant Pot Black Beans
This South American staple is so comforting, rich and hearty. A filling meal served with rice, in tacos or on a salad. It is made with dried beans that are soaked overnight and cooked in the instant pot with garlic, jalapeno, and onion. It freezes well and stores well in the refrigerator for up to a week. The full recipe is ready in 30 minutes and it is just perfect.
2. Baked Cinnamon Apple Tahini Oats
Oats are a pantry staple that are so quick and easy to make. These baked oats use tahini for nuttiness and apples. Tahini can be found in a shelf-stable jar and stores well in the refrigerator for weeks. Apples also have a long shelf-life and can stay fresh for up to a few months. Top it with some good quality maple syrup and some more tahini!
3. One Skillet Southwestern Quinoa with Sweet Potato
The best part of one-skillet meals is that it’s quick to prepare and requires less cleanup! With so much going on at home, this flavorful Southwestern-inspired dish can feed the entire family with protein, veggies, good carbs and slow-burning grains. It is slightly spicy and so delicious.
4. Instant Pot Rajma Masala
Rajma chawal is equivalent to comfort food in many Indian households. Red kidney beans are cooked in a rich tomato gravy with onions, ginger garlic, cinnamon stick and spices. It is spicy and delicious! Serve it up with brown or basmati rice. It keeps well in the fridge or freezer and is so hearty and comforting.
5. Spicy White Bean Stew with Kale and Potatoes
In a time that has led to a lot of uncertainty, we all crave comfort. This white bean and Tuscan kale and potato stew is so delicious, flavored with white wine, garlic and thyme. If Tuscan kale, or Lacinato kale is unavailable at your local grocery store, feel free to add frozen greens, or omit them altogether. The recipe also includes potatoes, which stay well on the countertop for 3-5 weeks and in the refrigerator for 3-4 months, and canned fire roasted tomatoes and white beans, with an indefinite shelf life. You are sure to love this recipe.
6. Mom’s Yellow Tadka Dal
Ready on the stovetop in 20 minutes, this North Indian dal is so comforting and wholesome. It is a staple in any Indian household. It uses dried red split lentils, or masoor dal, which cooks up quickly on the stovetop. Temper it with some dried chilies, garlic, cumin and onion and garnish with cilantro, if you have some available. If tomatoes are out of stock in your local grocery store, you may add a tsp or 2 of jarred lemon juice for a nice tartness. This is another foolproof recipe that you are sure to love.
7. Fudgy, Decadent Black Bean Brownies
Staying at home during social isolation means plenty of time for baking sweet treats. But why not make them guilt free. These black bean brownies have been repeated countless times in my kitchen and are so fudgey, chocolatey and delicious! They are both vegan and gluten free and use canned black beans as the main ingredient.
8. Sweet Potato Two Bean Chili
Chili has a way of spicing up your life with a dish the entire family can enjoy. This sweet potato chili uses both black and red kidney beans with fire roasted tomatoes and sweet potatoes. This one is packed with protein, fiber and good carbs. Sweet potatoes have a shelf life of up to a couple months and adds a nice sweetness to the dish, ensuring that you remain fuller for longer. If peppers are unavailable in your local grocery store, feel free to use frozen jalapenos or cayenne pepper. This recipe keeps well for up to a week in the refrigerator and up to 4 months in the freezer.
9. Roasted Root Vegetable Fries with Curry Mustard Dipping Sauce
Staying at home also means snacking at home. And what better way than with these delicious baked root vegetable fries. Limit the veggies to sweet potatoes and regular potatoes as they have a much longer shelf life. Potatoes, as I had mentioned, last 3-5 weeks in the pantry and 3-4 months in the refrigerator. The curry mustard uses veganaise, which lasts well in the refrigerator for up to a few months, and up to a few weeks once prepared into curry mustard. I think you’ll love snacking on this one as much as I do!
10. Instant Pot Chana Masala
This recipe, posted recently, was designed specifically using only pantry ingredients. Chana masala is a delicious North Indian dish in which chickpeas are simmered in a spicy tomato, ginger-garlic-onion gravy. This recipe is ready in 15 minutes in the instant pot or 20 on the stovetop and is a crowd pleaser for sure. Serve it with some fresh basmati rice, which is also a pantry staple!
IF YOU TRIED ANY OF THESE RECIPES, PLEASE BE SURE TO TAKE A PICTURE OF YOUR CREATIONS AND TAG @IAMSTUFFT ON INSTAGRAM!
