Today I’m sharing 40 easy vegan and gluten-free recipes that use mostly (if not all) pantry ingredients. I’m including entrees, breakfast ideas, desserts and easy homemade staples that all use pantry items (homemade milk, hummus, cheese, jam condiments, sauces and even chocolate). Below I highlighted for each dinner recipe what pantry ingredients and what fresh ingredients you need. If you have a particular pantry ingredient you are trying to use you can search this blog post using the Edit > Find feature in your browser. I hope this round-up is helpful during these next few weeks.
Easy Vegan Pantry Dinners
This lusciously creamy and rich vegan Mac ‘N Cheese is perfect as an entree or side dish. It has an easy one-minute dairy-free cheese sauce that is made in your blender with pantry ingredients you likely have on hand. This is truly a simple recipe that you can get on your table with minimal effort. The sauce is thick, savory and exactly what we all need from a steamy bowl of cheesy pasta. This dish offers plant-based protein and a vegetable, making this a healthier pasta dish that you will want to cozy up to again and again.
Pantry Ingredients: dry elbow pasta (but any pasta shape will work), sweet potato, raw cashews, any plant-based milk, garlic (garlic powder also works) and spices (onion powder and salt).
Fresh Ingredients: None needed but if you have broccoli or frozen peas you could add.
A vegan spin on tikka masala made with tender cauliflower, hearty chickpeas and sweet and creamy coconut milk! This cozy recipe uses mostly pantry items that you likely have on hand. It is a ridiculously easy and flavorful meal that comes together quickly. Everything goes into the Instant Pot and out comes the most incredible sweet, spicy and savory Indian stew-like concoction that is begging to be poured over sweet and creamy coconut rice.
Pantry Ingredients: dry basmati rice (or quinoa or brown rice), can of full-fat coconut milk, olive oil, canned garbanzo beans, canned crushed tomatoes, vegetable broth, white onion, garlic, salt and spices (garam masala, coriander, cumin, paprika, chili powder, turmeric)
Fresh Ingredients: cauliflower (any vegetable could be substituted [even frozen peas could be stirred in last minute] or the vegetable could be left out if needed).
Bolognese sauces are thick, chunky and full of satisfying flavor. They are perfect for when you are craving something hearty and comforting. This recipe has all the authentic flavors of a classic bolognese sauce but is made vegan with chickpeas instead of ground meat. I pulsed the chickpeas in my mini food processor to give it a ground meat-like texture and it works wonderfully.
Pantry Ingredients: dry penne pasta (although any shape is fine), olive oil, canned garbanzo beans, jarred marinara sauce, plant-based milk, maple syrup, shallot, garlic, salt, pepper
Fresh Ingredients: carrot, celery, parsley, basil
A simple one-pot, plant-based meal with fresh Mexican flavor. This dish serves six and is ready in 30 minutes or less.
Pantry Ingredients: dry quinoa, canned diced tomatoes, canned black beans, canned tomato paste, low sodium vegetable broth, olive oil, red onion, garlic, salt, pepper
Fresh Ingredients: bell peppers, jalapeno, cilantro, lime, green onions, avocado
This vegan chili is the perfect one-pot nutritious meal! It is spicy, slightly sweet, full of flavor and has the most incredible texture – you would never know it is entirely plant-based. It is loaded with vegetables and plant-based protein to keep you satisfied. The pumpkin adds creaminess and body to the chili that makes it extra amazing. This dairy-free, gluten-free and grain-free dish is the ultimate comforting and healthy meal.
Pantry Ingredients: canned diced tomatoes, canned black beans, dry split red lentils, vegetable broth, canned pumpkin puree, canned tomato paste, olive oil, walnuts, onion, garlic, spices (chili powder, cumin, salt)
Fresh Ingredients: jalapeno, bell peppers, sweet potato
Easy Vegan Sweet Potato Curry
It’s quick, it’s easy, it’s yummy, it’s filling, it’s nutritious…I could go on! This easy vegan sweet potato curry checks all the boxes for a perfect easy dinner to keep everyone happy and full. Many of the ingredients can be switched out for whatever you have on hand, which means you can make this your own each and every time. Ginger, curry paste, onion and sweet potatoes give you so much flavor, with such little effort. Chickpeas, red bell pepper (or green beans, cauliflower, spinach, whatever you’d like!), and coconut milk give it the perfect stew-like texture. It’s gluten-free, vegan, soy-free, nut-free, refined sugar-free, and can also be grain-free if you eat on its own or with cauliflower rice. Added bonus: leftovers. This recipe makes plenty to either serve a crowd or save for later. The flavors get better over time, so it makes a perfect freezer meal!
Pantry Ingredients: olive oil, onion, salt, pepper, ginger, garlic, jarred red curry paste, sweet potatoes, canned chickpeas, canned full-fat coconut milk, dry quinoa or dry rice for serving (not required)
Fresh Ingredients: bell peppers (although any vegetable will work – green beans, cauliflower etc.), cilantro