So many of you are in confinement or self isolation and have to create pantry meals with limited fresh produce. I thought I would share my top 10 vegan pantry meal recipes for this Covid-19 Quarantine.
I hope you can find cooking healthy meals a nice relaxing activity throughout the lockdown. I love cooking and I find it is a very enjoyable activity. I also find my creativity gets better when I only have a few ingredients available to make a recipe. Happy Healthy Cooking!
I will be adding a few more in the coming weeks including a lentil stew, another pasta dish and whatever I happen to create for my own family during this quarantine/potential future lockdown in Australia.
MY TOP VEGAN PANTRY MEAL IDEAS:
One of my most shared and liked recipe- all you need is pantry foods like cashews, nutritional yeast, spices and pasta! The recipe is in the ig post below.
I wanted to also include some breakfast recipes in case you got bored of your usual porridge/toast. A lot of people have some chia seeds in their pantry and this tasty breakfast can help change things up and who doesn’t like to start the day with some chocolate!!
4. Chickpea Masala Curry
I love this chickpea masala curry and it is very easy to make with just canned goods and spices in your pantry!
Chana Masala Curry Serves 4
2 cans of chickpeas or 800gr of cooked chickpeas 1 can of diced tomatoes or whole tomatoes
2 tsp of olive oil or coconut oil
1 tbsp of curry powder of choice
1 tsp of cumin seed powder
1 tsp of garam masala
3 cloves of garlic
1 green chilli
1 handful of coriander
brown rice or basmati rice to serve.
salt and pepper to season.
1.Cook your rice while making your curry in boiling water.
2.Heat some oil in a pan on medium heat and once the pan is hot add in the curry powder, cumin seed powder and garam masala to extract all the flavour. Then add your diced onion and sliced garlic and stir (add a bit more oil if needed) often until cooked.
3.Add in the canned tomatoes and mashed with the back of the spoon stirring it in the onion and spice mix. Add in the chickpeas and leave to simmer for 10 minutes on low heat. Season with salt and pepper.
4.Top with green chilli slices and coriander leaves with some rice.
Just in case you run out of fresh bread- especially gf bread you might like to make this savoury bread using buckwheat flour and almond meal.
I know some people think tofu doesn’t belong with pasta but I think it works well! This recipe can be made without the fresh basil/spinach.