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Do you have an abundance of canned goods in your pantry collecting dust that need to be used up? Or perhaps there is an emergency and you need to know what on earth you can make with the ingredients you already have on hand.
Often, we take advantage of our access to fresh ingredients. However, when certain circumstances occur – like a hurricane, snowstorm, pandemic, or flooding – we have to rely on what’s in the pantry for meals.
To be prepared, I try to always have some vegan canned food and pantry ingredients stocked up.
This is what I typically have on hand for those just in case moments:
Canned Food Staples
- Green beans
- Black beans
- Pinto beans
- Kidney beans
- Green chiles
- Diced tomatoes
- Tomato paste
- Tomato sauce
- Marinara sauce
- Curry paste
- Tortilla chips
- Soy sauce
- Split peas
- Peanut butter
- Seasonings (garlic powder, onion powder, paprika, chili powder, salt, pepper, etc.)
- Baking ingredients (flour, sugar, baking soda, baking powder, etc.)
Check out my Vegan Emergency Food & Preparedness Guide for a more detailed list.
There are SO MANY tasty vegan recipes you can make with mostly canned food and other pantry staples! Sometimes it is as simple as substituting fresh vegetables or dried beans with their canned counterparts.