Did you use Instacart (if not, sign up now and save $10 on your first order!) or brave the groceries this last week to stock-up on the basic food necessities like lentils, rice and beans? If you are you like us and wondering what on earth you’re going to make every day that doesn’t make you want to curl up in a corner and hybernate? We asked some of the top vegan food and recipe bloggers out there in the internets to share their favorite vegan recipes using pantry staples to help us get through the COVID-19.
Recipes using your pantry basics during COVID-19
When Sweet Becomes Healthy – Two Ingredient Pancakes (GF)
PHOTO: WHEN SWEET BECOMES HEALTHY
Start your day off with these Two Ingredient Pancakes. You’ll need bananas and oat flour and that’s it to create the nuts and bolts of this recipe.
VEEG – One Pot Enchilada Rice
PHOTO: VEEG
Make this savory enchilada rice dish to last more than one meal. Using rice, red lentils, jalapeño peppers, veggie broth and some onions for the base and then canned tomatoes, miso and spices for the enchilada sauce, you’ve got a hearty and filling meal.
A Sweet Alternative – Creamy Baked Polenta
PHOTO: A SWEET ALTERNATIVE
All you’ll need for this is cornmeal, almond milk, olive oil and some spices. Bonus: prep time is a speedy five minutes for the creamy baked polenta.
Veggie Desserts – Spanish Beans and Tomatoes
PHOTO: VEGGIE DESSERTS
If you’re anything like us and missing Spain and its food, Veggie Desserts’ recipe lets you recreate Spain in your kitchen. Using canned tomatoes, spinach and lima beans, with a few spices added in, this is another dish you can freeze and eat throughout your time at home.
Fried Dandelions – Arroz con Gandules
PHOTO: FRIED DANDELIONS
Rice and peas (or beans if you don’t have peas) have a Latin flair with this recipe from Fried Dandelions. Using all the pantry staples like rice and peas or beans, this dish is easy to assemble.
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Diana Edelman is the founder of Vegans, Baby and has emerged as the face of plant-based dining in Las Vegas and the leading plant-based restaurant consultant in the city. She spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is also a partner with Life is Beautiful, curating the all-vegan Farm Stand.
