If you’re social distancing or in quarantine, you might be living on pantry staples for a while. Don’t worry, pantry staples are staples for a reason- you can make so much with them! To help you out I’m sharing with you my favourite *51* easy vegan pantry recipes that can be made using ingredients you likely already have on hand. Bonus points, I’ve also included a few recipes that use ingredients that you would usually toss out.
Normally I’m all about following recipes to a T for the best results. But I know that right now it might be a bit challenging, so if you don’t have every ingredient, here are my tips for substitutes.
Subs for these recipes:
1 clove garlic = 1 teaspoon garlic paste = 1/4 teaspoon garlic powder
1 teaspoon fresh herbs = 1/2 teaspoon dried herbs
1 cup chickpeas = 1 cup any other bean
1 cup red lentils (cook 10 mins) = 1 cup green or brown lentils (cook 20 – 35 mins)
1/2 cup raw cashews = 1/2 cup blanched almonds, macadamia nuts, or raw sunflower seeds (soak/boil times may need to be increased).
1 cup vegan butter = 1 cup cold coconut oil
1/2 teaspoon liquid smoke = 1 teaspoon smoked paprika
1 cup full-fat coconut milk = 1 cup other plant-based milk (it will be less rich)
1 cup all-purpose flour = 1 cup Bob’s Red Mill 1 to 1 Gluten-Free flour
Fresh vegetables can be replaced with frozen or canned vegetables (cooking times may vary).
Swap the veggies in the recipe for the veggies you have on hand.
Let me know if you have any other helpful substitutes!
QUICK LINKS TO EASY VEGAN PANTRY RECIPES: