Looking for easy pantry recipes without a long list of specialty ingredients? We hear you. This collection of tasty, tried-and-true plant-based recipes is built around simple staples—think canned beans and tomatoes, whole grains and pasta, frozen vegetables, basic seasonings, and a handful of crisper-drawer essentials like carrots and bell peppers.
Every pantry looks a little different, but if you have to go to the store, it’ll be just for one or two ingredients. And if a recipe calls for something you don’t have—say, fresh herbs or avocado—feel free to skip it or swap in what is on hand. There’s an easy formula for substituting dried herbs for fresh, and most fresh garnishes are completely optional.
Nutritional yeast, Dijon mustard, and tomato paste pack big flavor into these crowd-pleasing patties, while carrot and bell pepper keep the veggie count high. You can mix the patties earlier in the day and stash them in the fridge, but they also come together quickly from scratch; just let them stand for 20 minutes before cooking. Serve on whole-grain buns, or skip the buns and pair the patties with a simple salad.
“I have made these burgers many times for my family, and everyone loves them! If you have a food processor, it’s a very easy recipe. —Dianne
The star of this weeknight pasta is a silky three-ingredient cashew cream sauce that you blend up while the pasta boils. Frozen veggies go straight into the pot during the last few minutes of cooking, then everything gets tossed with chickpeas, Italian seasoning, and the creamy sauce. Finish with juicy cherry tomatoes for a fresh, bright pop.
“This was delicious! Whole family enjoyed it!” —Sarah
Baked potatoes make an effortless base for all kinds of nourishing meals, and this nacho-style take is a prime example. Pop the spuds in the oven about an hour before dinner. Then, just before serving, warm some black beans, grab the salsa, and slice an avocado if you’ve got one. Finish with shredded lettuce and chopped tomato for extra freshness. Pro tip: Bake a batch of potatoes on the weekend for easy weeknight meals—or use the microwave when you need a fast “baked” potato on the spot.
“It was so easy, and even hubby liked it! (My first FOK recipe).” —Stacey
Made with pantry staples—canned chickpeas, canned tomatoes, tomato sauce, dried herbs, onion, and garlic—this easy Bolognese-style sauce comes together with minimal effort. If you like a thicker texture, simply chop or lightly mash the chickpeas before simmering. Diced mushrooms add savory, umami-rich depth, but you can skip them and still end up with a hearty, satisfying sauce.
“This was a very easy meal to make and delicious to eat.” —Stephanie
Seasoned pinto beans and frozen corn make an excellent filling for these anytime burritos. Add fresh greens and salsa for a wrap that’ll keep you powered up for hours. Pro tip: Make extra bean-and-corn mix and freeze it for quick lunches and dinners—though it’s speedy to cook from scratch, too. No wraps? Pile it onto toasted whole-grain bread.
“This recipe is one of my favorites on FOK! It’s spicy without being too spicy, and even my picky spouse enjoys it.” —Louise
In this cozy vegan shepherd’s pie, creamy mashed potatoes are piled over a savory filling of everyday veggies, amped up with nutritional yeast and tomato paste. Mushrooms add rich, meaty depth, but if you don’t have them, cooked lentils make a great stand-in.
“Made this for Thanksgiving with Yukon Gold potatoes instead of russet – so good!!” —Katherine
This peppy pasta meal leans on pantry and freezer staples—think dried herbs and spices, canned tomatoes and beans, plus a bag of frozen veggies. Readers love the flavor of the “cheesy” sauce made from potato, white wine vinegar, and nutritional yeast—no nuts required!
“This is a fantastic recipe. And that vegan potato “cheese” sauce….holy cow. This whole meal is picky child-approved.”
If you have cooked quinoa on deck, this scrumptious salad is only minutes away. Toss it with chickpeas, crunchy cabbage, sweet peas, and juicy tomatoes, then brighten everything up with lemon juice and a few cracks of black pepper. Serve warm or chilled.
“Delicious! Just made this for lunch. Prepped the quinoa beforehand so it came together quickly when it was time for lunch.”
Using a short list of pantry staples and brown rice instead of traditional risotto rice, this healthy take on a classic is one to bookmark. The rice needs about 45 minutes to simmer on the stove in a savory broth. Then you’ll stir in the veggies you’ve cooked separately, along with a splash of plant milk to make it irresistibly creamy.
“I just made this recipe and love it! Was very easy to prep. Creamiest and tastiest vegan risotto I’ve ever made/had.” —Louise
A tostada, for the uninitiated, is a crispy tortilla topped with all the good stuff. Here, corn tortillas bake up crunchy in the oven, while canned black beans are cooked with basic spices then mashed into a hearty, protein-rich topping. Finish with lettuce, tomato, and onion; cilantro is nice if you have it, but feel free to omit or use whatever you have!
“This is the second time I’ve made this one. It’s quick and so fresh. I absolutely love it!” —Theresa
With just five ingredients (plus salt), this microwave-friendly bowl turns a handful of pantry staples into a hearty Southwestern-style meal. Warm potatoes and kidney beans get a big flavor boost from pico de gallo and smoky spices. Perfect when you want real food fast.
“This was delicious! …This recipe is definitely good for those days when I don’t have time or energy to cook. And since I’m usually cooking for just me, it doesn’t make too many leftovers– enough, but not too much!” —Beryl
This cozy, pantry-friendly stew is made for busy weeknights. Start by simmering chopped potato with garlic, onion powder, and a pinch of cayenne, then add kale, chickpeas, canned tomatoes, and a splash of plant-based milk. Let it bubble until tender, and finish with lemon juice for a bright, fresh lift.
“Made this and it was absolutely a winner! Really tasty with delicious flavours, easy to make, and inexpensive ingredients.” —Kay
Plant-strong and family-friendly, this vegan mac and cheese features a “cheesy” sauce made with carrot, onion, potato, cashews, spices, and nutritional yeast. Toss with pasta, and voilà: You’re done!
“This is the best mac and cheese ever! This is my daughter’s favorite mac n cheese and one of her favorite meals.” —Katie
If you keep green split peas on hand, you likely have everything you need for this comforting classic. Potato, celery, onion, and garlic bring an aromatic depth. Curry powder adds earthy warmth, a splash of lemon juice adds brightness, and smoked paprika delivers that cozy, “ham bone” smokiness.
“Big fan of this recipe.” —Taylor
Polenta is a pantry staple worth getting to know. Mildly sweet and super satisfying, it cooks up into a hearty porridge—and with a few quick toppings like seasoned black beans, pico de gallo, and avocado, you’ve got dinner in minutes. Like it spicy? Add sliced jalapeño for an extra kick.
“One of my favorite so quick meals.” —Kathy
While this simple pasta does require fresh basil and mushrooms, it’s so easy to make we wanted to include it here. Plant-based milk makes it creamy, while canned tomatoes and dried thyme round out the flavor. Use whatever pasta shape you’ve got on hand. The whole meal is ready in about the time it takes to cook the pasta!
“Oh my is this good! And that’s coming from a meat sauce lover.” —Mary
A pack of corn tortillas in the fridge is your ticket to an easy meal, pronto. In this recipe, canned black beans and frozen corn get mashed with taco seasoning for a hearty, flavorful filling. Pile it into warm tortillas and top with your favorite fresh fixings—salsa, pico de gallo, lettuce, slaw, avocado, or green onion.
“Such an easy recipe! I used ingredients I had on hand.” —Sarah
Frozen mixed veggies are clutch to keep on hand for those nights when you’re out of fresh produce and haven’t made it to the store yet. Here they’re zhuzhed up with the bright punch of fresh ginger. Fresh ginger stores beautifully in the freezer; just pull it out as needed and grate it straight from frozen.
“I was looking for a recipe with Quinoa, and this was a pleasant surprise! I was able to make it with everything I had in my fridge.” —Kyoko
These easy baked falafel make a great family meal and are delicious with hummus and salad (or even fresh salsa). Just pulse cooked chickpeas with a few seasonings in a food processor, shape into patties, and bake. Unlike traditional fried falafel, these are oil-free and much easier to cook—no standing over a splattering pan!
“My doctor printed out this recipe for me to try. OMG, it is delicious! It is one of my favorites, and even the meat eaters in the family love it.” —Shelia
This quinoa-and-beans dish is pantry cooking at its best: simple, satisfying, and endlessly adaptable. Light and nutty, quinoa is an excellent stand-in for rice, and it cooks fast, making this an easy win for busy weeknights.
“Always satisfying! I have made this many times, and I always enjoy it.” —Cyrene
The buttery flavor of fava beans pairs perfectly with tangy tomatoes and sweet green peas in this smoky, saucy dish. Serve over brown rice, baked potatoes, or with chunks of crusty whole grain bread. If you can’t find canned fava beans, substitute creamy butter beans, broad beans, lima beans, or even edamame—or batch-cook dried fava beans and stash them in the freezer.
“This was so easy and delicious!” —Elaine
With just five ingredients, these hearty bowls are a cinch to make (ready in 15 minutes) and ideal any time of the day. Instant polenta pairs well with hearty canned beans and peppy salsa for an easy, pantry-friendly meal.
“Delicious and easy!!! We often eat for dinner or lunch as well.” —Carrie
