For times when you can’t get to (or dread the thought of going to) the shops, if you’ve reached your food budget for the month or just want something quick and simple for dinner… these 15 vegan store-cupboard meals are great go-to’s.
Some of these recipes include a few fresh items which you may already have to use up or if you need to, you can substitute with frozen, jarred, dried version or simply omit altogether.
I recommend stocking your cupboard and freezer with the below, if you haven’t already.
Pantry essentials:
- Oil
- Salt, spices and dried herbs
- Vinegar
- Marmite or miso (for adding depth of flavour) and soy sauce
- Chopped tomatoes
- Tins of coconut milk
- Tins of cooked beans and lentils (or dried)
- Dried pasta
- Basmati and risotto rice
- Oats
- Nutritional yeast (for adding an amazing cheesy flavour)
- Cashew nuts (for making an incredible cream or cheese sauce, adding to curries or blending into soup for a creamy texture)
- Jars of roasted red peppers and artichokes
- Dried soy mince or TVP
- Dairy-free milk
- Curry pastes
Freezer essentials:
- Chopped onion
- Chopped garlic
- Chopped chilli
- Fresh chopped herbs
- Soffritto mix (mixture of onion, carrot & celery – great base for soups)
- Peas, corn, spinach and various frozen vegetables
- Edamame beans
- Mixed berries
- Ready rolled shortcrust and puff pastry (vegan-friendly)
- Vegan mince and sausages
What are your favourite store-cupboard go-to meals?
If you have pasta, cashews, vegan milk, nutritional yeast, miso or marmite, vinegar and a few spices, you can make this quick and easy recipe for a creamy vegan Fettuccine Alfredo! Great on its own or with mushrooms, spinach etc.
You're only 10 minutes away from this delicious curry which uses ingredients that you probably already have to hand.
This recipe is based around rice noodles, thai curry paste and coconut milk with a few spices and beansprouts (but you could swap these for frozen peppers, peas etc. to make use of what you already have).
This recipe proves why it's a great idea to keep jars of roasted peppers and artichokes in your cupboard. It looks so full of flavour and is a great option for last-minute dinners.
A simple and easy lentil dhal recipe using ingredients you probably already have in your cupboard. Great for stocking your freezer. I lived on this (happily) when I couldn't make it to the shops as much.
This recipe does use fresh carrot and celery but if you have a frozen sofritto mix in your freezer (which I strongly recommend, for last minute soups and stews!) then you can use that instead.
These burgers are gluten-free too, as a bonus (although you can use ordinary breadcrumbs to make these non-gluten free too). Use whatever oil you have + corn starch or arrowroot powder in place of tapioca starch, if you don't have any.
If you happen to have some mushrooms to use up, this is a great recipe to do just that. Although, you can always use dried or frozen too. No need to use fresh parsley - you can either leave it out or use dried or frozen instead.
If you've got some dried or frozen soy mince, this is a great recipe to have to hand for a quick and easy chilli.
Not only is this such an easy soup to make from pantry ingredients but the recipe also shows you how to make use of stale bread to make croutons.
This recipe actually uses a frozen bean mix but can absolutely be made using tinned beans (a tin of mixed beans would be perfect here) and is absolutely delicious. If you don't have any vegan cheese to hand, for the nachos, try my cashew cheese sauce.
Quick, simple, healthy and delicious. Cure your spaghetti bolognese cravings with this handy recipe.
An easy and delicious curry using tinned chickpeas, chopped tomatoes, coconut milk and spices.
Similar to my Fettuccine Alfredo recipe, this Mac n Cheese uses cashews to create that creamy, cheesy texture and flavour.
Love the look of this super quick spaghetti sauce, which can be whipped up from store cupboard ingredients in a few minutes while the pasta cooks!
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