75+ vegan and gluten-free recipes made with plant-based ingredients from your pantry and freezer. Check below for substitution exchanges for fresh foods.
Hi guys, how are you doing?
How are you *really* doing?
Like I know most of us are, I’m literally taking it day by day, slowly navigating this new normal that we didn’t choose.
I’m trying to see blips of beauty amongst all of the hard stuff going on in the world right now.
For example, it’s been amazing to watch my online and local communities tackle the isolation with words of encouragement, free online services, and a little humor.
I’ve got to say that in some ways I feel more connected than ever despite social distancing.
Anyway, I asked on Instagram what kind of content you’d like to see as we get cozy and stay home.
Many of you requested pantry and freezer- friendly recipes and I’m right there with you.
I’m planning on keeping my pantry and freezer well-stocked during this time to minimize shopping trips and maximize my menu!
You’ll find a large selection of 75+ Plant-Based & Gluten-Free Pantry-Friendly Recipes that are easily made with pantry-staples and frozen foods.
I’m working to add to this collection with brand NEW content in the coming weeks.
If you’re looking for for a concise list of my favorite essentials, check out My Top Plant-Based & Gluten-Free Pantry Staples to get started.
More time at home allows us more opportunities to get creative in the kitchen and flex our minimalism muscles.
Let’s take on those dusty cans and frozen peas together, OK?
Breakfast
My favorite meal of the day is probably the easiest to make pantry-friendly.
The past two weeks I’ve made different overnight oat combinations– pick a combo that sounds good and let the fridge do the rest.
Now is also an excellent time to try making your own granola, if you haven’t already!
Baked goods are also a fun option and will make your house smell fantastic for the day ahead.
Several of the recipes below call for fresh fruit, so simply sub them out for frozen fruit instead if you don’t have fresh fruit on hand.
I didn’t list these in the below, but if you are stocked up on frozen fruit and almond milk, consider waking up to a protein shake or smoothie bowl!
- Oatmeal Raisin SunButter Overnight Oats
- PB&J Baked Breakfast Bars
- Maple Tahini Overnight Oats
- Strawberry Coconut Almond Butter Overnight Oats
- Oil-Free Chunky Tahini Granola
- Strawberry Banana Almond Butter Granola
- Golden Oats with Butternut Squash
- Blueberry Maple Baked Breakfast Bars
- Apple Cranberry Pecan Granola
- Raspberry Oat Crumble Bars
- 10-Minute Veggie Sausage Breakfast Tacos
- Apple Butter Stovetop Oats
- Oatmeal Tahini Chocolate Chip Scones
- The Best Vegan & Gluten-Free Blueberry Muffins
Check out more Breakfast recipes here.
Snacks
Snack time has the potential to get funky now that many of us are at home.
Instead of your usual packaged pick-me-up, try making your own bars, balls, or trail mix.
Most of the recipes below are no-bake and all of them are easy with minimal prep time!
They all rely heavily on non-perishable goods you probably already have in your cabinets.
- Edible Vegan Chocolate Chip Cookie Dough
- Grain-Free Apricot Almond Energy Bars
- Creamy Peanut Butter Tahini Bites
- SunButter Date Bliss Balls
- Paleo Sweet Potato Snack Bowl
- Raspberry Cashew Cheesecake Bliss Balls
- My Go-To Trail Mix
- Apple Chip Nachos with Date Caramel
- No-Bake Tropical Protein Bars
- Dark Chocolate Chia Pudding
- Loaded Sweet Potato Chip Nachos with Sweet Potato Nacho Cheese
- Chunky Monkey Superfood Banana Chip Bites
Check out more Snack recipes here.
Soups/Stews
This is definitely our soup season, friends.
Making your own soups and stews is a great way to be thrifty with the pantry and freezer.
I love throwing beans, grains, and frozen vegetables into a pot with vegetables broth to make cozy DIY stew.
Many of the recipes below call for fresh vegetables.
If you don’t have these on hand, sub frozen or canned vegetables instead and follow the recipe as is.
All of these soups reheat well and many times taste even better the next day, so make a big pot and enjoy for days.
- Everyday Carrot Lentil Soup
- The Quickest Vegan Curry
- 1-Pot Vegetable Chana Masala
- White Bean & Kale Soup
- Spicy Tempeh Bell Pepper Chili
- “Clean Out the Fridge” Vegetable Chili
- 1-Pot Vegetable Minestrone
- 5-Spice Squash & Chickpea Stew
Check out more Soup recipes here.
Stir-Frys
Heat up the skillet for dinner and try making one of these easy stir-fry recipes.
Substitute the fresh vegetables with frozen if you don’t have them on hand.
Try using these recipes and flavors as a blueprint and make your own depending on what you have on hand in your freezer.
This is the time when new weeknight meal recipes are born!
- Vegetable Quinoa “Fried” Rice with Edamame
- Spicy Tempeh & Broccoli Stir-Fry
- Easy Orange Chickpea Stir-Fry
Check out more Stir-Fry recipes here.
Pasta
Pasta…because we could all use an edible hug right about now.
When I can’t remember if I have pasta and pasta sauce at the store so I always get one, just in case, only to get home and realize I had…FIVE.
Now I know what I was saving all of those boxes of pasta and pasta sauce for!
Similar to the other recipes, sub any fresh vegetables in the recipes below with frozen foods.
If the recipe calls for veggie pasta, sub out your favorite box of pasta instead.
- Mac ‘N’ Peas Bowls with “Cheezy” Tahini Sauce
- 1-Pot Tomato Basil Pasta
- Creamy Vegan Pumpkin Pasta
- Roasted Butternut Squash Quinoa Risotto
- Creamy Cauliflower Rice Risotto
- Chickpea & Hemp Heart Bolognese
Check out more Pasta recipes here.
Plant-Based Dinners
This is kind of a miscellaneous collection, guys.
Here, you’ll find some easy tofu marinades if you happen to have tofu on hand, bean-based bowls, and stuffed veggies.
Consider stocking up on long lasting vegetables like sweet potatoes and squash that will keep for several weeks on the counter if stored correctly.
Again, frozen vegetables are a great substitute for fresh.
If the recipe calls for fresh herbs, you can simply omit them, or sub dried herbs instead, using 1/3 of the amount as a conversion rule.
- Lemon Pepper Tofu
- Rosemary Balsamic Glazed Tofu & Asparagus
- “Cheezy” Chickpea, Broccoli, & Cauliflower Rice Casserole
- Smashed Burrito Bowls
- Meal Prep Double Baked Stuffed Spaghetti Squash
- Chili Stuffed Sweet Potatoes
- Stuffed Sweet Potatoes with Tandoori Chickpeas
- Italian Stuffed Spaghetti Squash
- Cauliflower Chickpea Tacos
Check out more Plant-Based Dinner recipes here.
Dips & Spreads
This is the time for all of the fun dips and spread!
If you’re missing your favorite store bought dip or spread, you might like one of these even better.
You don’t need any fancy ingredients here– all of these spreads are bean-based or nut-based that you can make from canned beans or raw nuts!
Get out your blender or food processor and whip up one of the below for a snack or dessert.
If you’re looking for a pantry-friendly dipper, check out the “snack” category in my My Top Plant-Based & Gluten-Free Pantry Staples.
- 2-Ingredient Roasted Peanut-Cashew Butter
- Spicy Black Bean Hummus
- Date-Sweetened Dark Chocolate Hummus
- Sunny SunButter Hummus
- 2-Ingredient Roasted Hazelnut Nutella
- Easy Raw Cashew Cheese
Check out more Dips & Spreads recipes here.
Easy Desserts
Good thing social distancing doesn’t require distancing from dessert.
I went all out on this section because I think we could all use a little something sweet right now, and also because SO many of these are ridiculously pantry friendly!
All of the treats below are made healthy and accessible with simple ingredients like nuts, coconut, dried fruit, dark chocolate, and nut butter.
Pick one new recipe a week to try and share with your house-mates.
Welcome to the delectable and addicting world of vegan and gluten-free baking and raw-vegan desserts!
- Almond Flour Cashew Butter Snickerdoodles
- Dark Chocolate Chunk Muesli Snack Cookies
- SunButter Stuffed Dates
- Cashew Butter Buckeye Brownies
- Chocolate SunButter Rice Crispy Treats
- 5-Seed Trail Mix Cookies
- Chocolate Peanut Butter Red-Bean Pudding
- White Bean Blondies
- No-Bake Dark Chocolate Coconut Macaroons
- Super Fudgey Vegan Brownies
- Matcha Dusted Raw Brownies
- Coconut Quinoa No-Bake Cookies
- 3-Ingredient Chocolate Strawberry Truffles
- Chocolate Chip Almond Butter Skillet Cookie
- Oatmeal Raisin Pecan Cookies
- Paleo Cashew Butter Chocolate Chip Fudge
- Coconut Caramel Thumbprint Cookies
- Salted Cashew Butter Chocolate Chunk Cookies
Check out more Dessert recipes here.
If you make any of these 75+ Plant-Based & Gluten-Free Pantry-Friendly Recipes, please let me know!
Please share it with a friend if you think this information might help them, too.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later!
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We got this. We have each other. We have good food.
Sending you and yours well wishes now and always!
XO Lauren
[…] Pantry Guide: 75+ vegan and gluten-free recipes made with plant-based ingredients from your pantry and freezer. Check below for substitution exchanges for fresh foods. […]