Dinners from the Pantry

A well-stocked pantry is worth its weight in gold right now since we all have to spend more time at home than ever before.

To maximize my options, I’m trying to stay well-stocked with canned tomatoes, a variety of beans, vegetable broth, whole wheat pasta and brown rice, plus lots of condiments and spices. I’ll admit I have a loose definition of pantry – including frozen vegetables, and my usual staples like celery, carrots, potatoes, onions, and garlic.

But hey, these are challenging times. We mustn’t worry if we happen to run out of an ingredient. It’s happening to all of us. Just go ahead and leave it out, or substitute with something you do have. Simplify, be creative, and just use what you have.

Here are a few of my personal favorites. I hope these dishes come in handy for you too. xo

Vegan Mac and Cheese Perfection

Red Lentil and Black Bean Soup

Unstuffed Cabbage

Pasta Primavera Alfredo

Best Split Pea Soup

Brown Rice Bowl with Smoky Roasted Red Pepper Cashew Cream Sauce





Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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