Vegetarian Storecupboard Recipes: Make Delicious Meals with Everyday Ingredients
For vegetarians, having a well-stocked store cupboard is essential for creating quick and easy meals. With a few staple ingredients on hand, you can whip up a variety of dishes without having to make a special trip to the grocery store.
Here are a few vegetarian storecupboard recipes that are both nutritious and delicious:
1. Lentil Soup
Ingredients:
- 1 cup dried lentils
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions:
1. Rinse the lentils and pick out any stones or debris.
2. Heat a large pot over medium heat. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
3. Add the lentils, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.
2. Vegetarian Chili
Ingredients:
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 cup chopped tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
Instructions:
1. Heat a large pot over medium heat. Add the onion, bell peppers, and garlic and cook until softened, about 5 minutes.
2. Stir in the beans, corn, tomatoes, chili powder, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until heated through.
3. Pasta with Tomato Sauce
Ingredients:
- 1 pound pasta
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup chopped fresh basil
- Salt and pepper to taste
Instructions:
1. Cook the pasta according to the package directions.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the crushed tomatoes, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
4. Drain the pasta and add it to the sauce. Toss to combine.
4. Vegetable Stir-Fry
Ingredients:
- 1 tablespoon vegetable oil
- 1 cup chopped broccoli
- 1 cup chopped carrots
- 1 cup chopped snap peas
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup soy sauce
- 1/4 cup water
- 1 teaspoon cornstarch
- Salt and pepper to taste
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the broccoli, carrots, snap peas, onion, and red bell pepper and stir-fry for 5 minutes, or until the vegetables are tender.
3. In a small bowl, whisk together the soy sauce, water, and cornstarch. Add to the skillet and stir-fry for 1 minute, or until the sauce has thickened.
4. Season with salt and pepper to taste.
These are just a few ideas for vegetarian storecupboard recipes. With a little creativity, you can create endless meals using ingredients you already have on hand. So next time you're in a pinch, don't be afraid to raid your store cupboard for inspiration!