5 Easy Vegan Pantry Staple Meals | GF Recipes just using ingredients from your pantry!

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5 More Vegan Pantry Meal Ideas: https://thebananadiaries.com/10-simpl...

With many of us now turning to good ol' pantry staples, I decided let's walk through a few very easy, very simple vegan and gluten free pantry staple meals!

These five meals are incredibly delicious while relying mainly on ingredients you'll only find in a pantry. Now, you can doctor these up a bit with fresh or frozen foods, as I mention in the video, but they're just as delicious and nutritious as their pantry base.

A few key ingredients I'd like to highlight from the guide is always having dried beans on hand (they're cheaper, fresher, and taste better), don't be afraid to use dried fruit, such as prunes, as they're packed with nutrients, and always have a multitude of dried herbs and spices ready to go!

I hope you love these meals! For the full recipes, some are on the blog (linked below) and some are just exclusive to this video, so they're all written down below :) Enjoy!

Lots of love,
Britt

Vegan Lentil Meatballs:

Vegan Protein Lentil Soup:

Vegan Curry Stuffed Sweet Potatoes:
INGREDIENTS:
-2 large sweet potatoes
-1 cup cooked beans (adzuki, chickpea, black beans, etc.)
-1/2 cup coconut cream
-1/2 tbsp curry powder
-2 tsp ground ginger
-2 tsp ground turmeric
-1/2 tsp black pepper
-sea salt to taste
DIRECTIONS:
1. Preheat the oven to 375F and line a baking sheet with parchment paper. Bake the sweet potatoes until caramelized and let cool.
2. In a small saucepan, heat the beans with the coconut cream on medium heat. Stir in the curry powder, ginger, turmeric, black pepper, and sea salt, and allow the mixture to simmer for 10 minutes.
3. Remove the pot from heat and slice the sweet potatoes open. Serve about 1/2 the mixture in each sweet potato.

Vegan Pantry Nachos:
INGREDIENTS:
-2 sweet potatoes
-1 tsp coconut oil
-1/2 cup salsa
-1/2 cup beans (lentils, adzuki, chickpeas, etc.)
-1 tsp chili powder
-sea salt to taste
-optional: mashed avocado
DIRECTIONS:
1. Preheat the oven to 375F and line a baking sheet with parchment paper. Slice the sweet potatoes into rounds and place onto the baking sheet. Brush with coconut oil and bake for 30 minutes.
2. Remove from the oven and let cool before plating. Serve with salsa, beans, sea salt, and sprinkle with a little chili powder. You can also top with mashed avocado if you have it on hand.

Jazzed Up Chickpea Pasta:
INGREDIENTS:
-1 package chickpea spaghetti
-2 cups marinara sauce or crushed tomatoes
-1 cup frozen broccoli
-1 tbsp olive oil
-Optional: dried rosemary, garlic, onion, oregano, thyme, etc. for flavor
DIRECTIONS:
1. Drizzle the frozen broccoli with a little olive oil and sea salt on a baking sheet with tin foil or parchment paper and roast at 400F for 20 minutes.
2. In a medium saucepan, heat the marinara sauce with optional add-ins for flavor.
3. Cook and strain the pasta according to the package.
4. Toss with sauce and broccoli (or your favorite frozen vegetable). You can also add in extra beans if you'd like, stir in a tablespoon or two of unflavored pea protein, add in a few tablespoons of coconut cream from a can to make it more creamy, etc.

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Hi! My name's Britt, and I make healthy recipes and inspirational life hacks videos to help you live your best life! I mainly run a healthy baking blog where you'll find lots of healthy vegan and gluten free (with Paleo!) baking treats and desserts, but food is just a small part of an overall healthy lifestyle. So on here, I share other tips and tricks, such as mindfulness hacks, meditation, and law of attraction to help you live your best life!