There are many different reasons you might need to have a supply of food in storage. Whatever the cause, these vegan pantry meal recipes for breakfast, lunch/dinner, and snacks can help keep you comfortable until that next trip to the store.
Why I keep my pantry stocked
I live in rural North Carolina, and there are plenty of reasons to keep a stock of food on hand that can last for as least a couple of weeks. During the winter months, we sometimes have snowstorms and, when you live 10 miles from the closest grocery store like I do, you learn to plan ahead.
That’s why we always keep canned goods and shelf-stable foods on hand…just in case.
When the refrigerator seems a bit bare, and a trip to the grocery store for fresh produce isn’t an option, these vegan pantry staple recipes can get you through the rough spot and even make it more pleasurable.
So, whether it’s an illness, snowstorm, or another unforeseen emergency, the following recipes can help with getting over the slump.
What are pantry & freezer staples?
Each of the following recipes is made with pantry and freezer ingredients like beans, lentils, potatoes, frozen veggies, grains, pasta, and seasonings that you can keep on hand any time of the year.
If you are new to a whole food plant-based lifestyle, this Beginner Guide to Plant-Based Shopping might be very useful. As a matter of fact, I have created lots of guides to help beginners when they are first getting started.