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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
- Corn
- Green beans
- Peas
- Potatoes
- Black beans
- Pinto beans
- Kidney beans
- Chickpeas
- Green chiles
- Diced tomatoes
- Tomato paste
- Tomato sauce
- Marinara sauce
- Curry paste
Pantry Staples
- Pasta
- Rice
- Potatoes
- Tortillas
- Tortilla chips
- Crackers
- Pretzels
- Soy sauce
- Vinegar
- Quinoa
- Lentils
- Split peas
- Peanut butter
- Nuts
- Oil
- Bouillon
- 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.
Vegan Recipes Using Canned Food & Simple Pantry Staples
This vegan pot pie soup can easily be made with canned veggies in place of fresh. You can also add some white beans or chickpeas for added protein.
I always have a can (or 6) of chickpeas in my pantry. Perfect for hummus-making!
Nachos, baby! This recipe uses canned black beans and canned corn. You can also use canned tomatoes and pickled jalapeños as toppings.
This vegan mac & cheese is made with super simple ingredients! Use canned carrots as a substitute for fresh.
If you have a can of hummus & a jar of roasted red peppers, you have the essential ingredients for this recipe!
Soups are the best for using up pantry ingredients. This soup calls for noodles, chickpeas, and veggies (use canned if needed!)
Although this recipe calls for being served in fresh pineapples, you can just serve in a bowl to make it easier. Either way, it's delicious and full of flavor!
3-bean chili using kidney beans, black beans, and pinto beans! This recipe also calls for tomato paste, and you can substitute the frozen corn for canned if needed.
These meatballs are lentil-based, which is one of my essential pantry ingredients! It also calls for mushrooms, so you can used canned mushrooms.
This buffalo chickpea salad is satisfying and spicy!
Potatoes and chickpeas are truly a match made in heaven. This recipe also calls for canned pumpkin and curry paste for a simple meal.
Simple but flavorful soup using canned white beans and potatoes.
These spicy chickpea wraps are perfect if you've got a can of chickpeas!
This vegan soup recipe uses almost exclusively canned foods! You can substitute the fresh onion for onion powder if needed.
I LOVE making curry with rice, chickpeas, potatoes and fresh or canned veggies! I always have a couple of jars of curry paste for when the craving hits.
This low-fat vegan mayo made is made with -drumroll please- white beans!
Got chickpeas, tomato puree, and classic Indian spices? Then you can make this easy dinner! Serve with rice or naan for a filling meal.
Fried rice is one of my favorite dishes to make if I'm low on fridge ingredients. You can use any canned vegetables!
If you find yourself needing to make a quick and simple soup, might I suggest my "Sick Day Soup". It calls for pasta and beans, and you can add in any veggies you please.
Got a can of jackfruit? Try these tasty taquitos!
Falafel is traditionally made with dried chickpeas that have been soaked, but if all you have on hand is canned chickpeas...never fear! You can still make tasty falafel with this recipe!
Kick up the flavor of classic chickpea salad with turmeric!
You can make this IP corn chowder with canned corn instead of frozen.
You can use dried or canned lentils to make these delicious vegan tacos!
Got cans of jackfruit, corn, and black beans? You can make these delicious vegan jackfruit enchilada bowls!
This sweet potato chili is made with sweet potatoes and vegan canned foods. You can substitute the onion and garlic for their powdered versions if needed!
Turn pinto beans into tasty breakfast sausage patties!
These simple vegan meatballs call for chickpeas, breadcrumbs, and seasonings. Perfect to serve with a box of pasta and a jar of marinara sauce!
Got a can of green beans? Try this flavorful salad!
This delicious tomato soup is made easy using tomato paste!
These veggie burgers are SO simple to make with minimal ingredients.
You can serve this tasty Mexican-inspired pasta salad cold or warm!
Want hummus...but ran out of chickpeas? Try this black bean hummus for a filling snack!
Beans get a totally bad rap for being blah, you know? Not with this super flavorful Spanish beans dish! You can substitute the fresh spinach with the canned version if needed.
This salsa/bean-salad fusion is made with mostly canned vegan foods, with some fresh ingredients than can be omitted if needed.
Made with mainly simple pantry ingredients, this soup is super cozy.
This is a wonderful vegan dinner recipe that incorporates many canned ingredients - black beans, corn, and tomatoes - alongside rice and Tex-Mex spices.
These corn fritters are so easy to make! You just need some canned corn and other simple pantry staples.
If I had to name two things you'll never find me without...it would be tortillas and chickpeas! Perfect for these tacos!
Got chickpeas and oats? Try these baked chickpea nuggets! Grab your favorite dip and serve alongside some vegetables for a complete meal.
This fun-but-fancy pasta recipe is made with pumpkin, coconut milk, and savory seasonings.
Make this vegan queso in just minutes using basic ingredients like cashews and a can of green chiles!
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