Stuck at home? Trying to save money? Just can’t be bothered to go to the shops? These vegetarian store cupboard recipes are just what you need – they can all be made using ingredients you probably already have in your kitchen!

Collage showing various vegetarian store cupboard recipes.

You might have noticed that there’s a virus about (if you haven’t, where do you live, and can I come to stay?), and lots of us are choosing to avoid leaving the house unless it’s truly necessary.

Whether you’re staying home because you’re sick (get well soon!), you’ve been asked to self-isolate, or just because you want to help flatten the curve, you might be looking for some vegetarian store cupboard recipes to help you make the most of the food in your kitchen.

With shops all over the world selling out of basic ingredients, I don’t recommend buying a whole year’s worth of food (or toilet paper!) in one go – now is not the time to be selfish. Instead, make the most of what you already have in your kitchen. I bet, with a bit of creative thinking, you can make some delicious meals with what you already have.

Hopefully you’ll find these vegetarian store cupboard recipes helpful!

Various vegetarian pantry items.

What’s a store cupboard recipe?

A store cupboard recipe is something that can be cooked using basic ingredients that you’re pretty likely to already have in your kitchen – either in your cupboards or your freezer.

There are, of course, a few fresh ingredients required for these recipes too, but only everyday things that you’re likely to have anyway – milk, cheese, that kind of stuff.

To cook these store cupboard recipes, you won’t need to make a special trip to the shops for any specialist ingredients. They’re also easy to adapt, so if you don’t have a particular ingredient already, chances are you can just swap it for something similar, and the end result will be just as delicious.

Vegetarian pantry items, grouped by type.

What ingredients do these store cupboard recipes require?

Each recipe is different, but there are a few common ingredients in a lot of these recipes. These are all ingredients that I keep in my kitchen at all times – if you have most of these things, you’re sure to be able to make all sorts of delicious meals:

  • pasta
  • rice
  • tinned beans and chickpeas
  • dried or tinned lentils
  • tinned tomatoes
  • frozen veggies (I often use frozen onion, peppers, mushrooms, peas, sweetcorn, etc.)
  • jars of sauce (pasta sauce, curry sauce, etc.)
  • frozen meat replacements (which don’t appear in many of the recipes below, but can always be used to make a simple curry, spaghetti bolognese, etc.)
  • a few simple spices
  • longer-lasting vegetables like potatoes, carrots, onions, etc.

So, without further ado…

20 vegetarian store cupboard recipes

Mushroom bourguignon and Mexican bean and potato bake.

Mushroom bourguignon [vegan] – uses vegetables like carrots and onions, which last a good while. Use frozen mushrooms if required, and serve with mashed potato or pasta.

Mexican bean and potato bake – makes a great main dish or side. You can easily swap the vegetables for frozen versions.

Vegetarian koftas and creamy pasta.

Black bean and lentil vegetarian koftas [vegan] – these are so versatile, and you can swap out the spices to give them all sorts of different flavours. See the blog post for lots of ideas for different ways to use them.

One pot creamy vegetable pasta – perfect made with frozen veg! Just throw everything into the pan, and it all cooks together right there in the creamy sauce.

Roasted carrot dal and enchilada noodles.

Creamy roasted carrot dal [vegan] – red lentils are one of the most versatile ingredients to keep in your cupboards! Carrots last a good while, or swap them out for whatever other vegetables you have.

Enchilada noodles – add some tinned beans and sweetcorn to pasta, with a super simple homemade enchilada sauce, and you’ve got yourself a quick and delicious meal!

Chickpea salad sandwiches and Tuscan beans.

Creamy chickpea salad sandwiches – this simple salad is so easy to adapt with whatever ingredients you have in your kitchen. Makes a brilliant lunch inside a sandwich, or on a baked potato.

15 minute Tuscan beans [vegan] – an easy way to liven up a tin of cannellini beans with various jars of antipasti, which have long expiration dates.

Mushroom risotto and chilli rice bake.

Risotto, in any flavour – whatever vegetables you have lingering in the back of your fridge, they’re sure to make a delicious risotto! Works well with frozen veg too.

One pot vegetarian chilli and rice bake – chilli and rice made easy! Just mix all the raw ingredients in a dish, and bake.

Black bean dip and lentil quinoa tacos.

Quick black bean dip [vegan] – this simple dip makes a great easy lunch using just 4 ingredients from your store cupboard – or, it can be used in a million other ways (see the blog post for ideas!).

Slow cooker lentil and quinoa tacos [vegan] – turn two store cupboard basics into a spectacular meal! Throw in whatever veggies you have in the fridge or freezer, and if you don’t have any tortillas, eat it with some crunchy tortilla chips instead, or serve over rice.

Vegan jambalaya and cheesy lentil burgers.

One pot vegan jambalaya [vegan] – a rice and beans classic! Use whatever vegetables you have to make this easy dinner.

Cheesy lentil burgers – super easy veggie burgers – just mix everything together, and bake. If you don’t have burger buns and salad, just serve them with oven chips, or with whatever bread you have on hand!

Vegetarian savoury mince and chickpea curry rice bake.

Vegetarian savoury mince – this recipe uses frozen vegetables and a bean-based vegetarian mince, all cooked in gravy. Perfect with mash!

One pan chickpea curry and rice bake [vegan] – chickpea curry and rice, all baked together in one dish. Just mix all the raw ingredients (including the rice), and stick it in the oven.

Bean stew and cheesy potato gratin.

Madagascan bean stew [vegan] – this stew has heaps of flavour, and if you don’t have the air fryer mentioned in the recipe, you can easily cook it on the stove-top instead.

Goat’s cheese and potato lentil gratin – lentils, potatoes and cheese – all store cupboard staples! Use regular cheddar cheese if you don’t have goat’s cheese.

Egg fu yung and cheesy bean bake.

Vegetarian egg fu yung – liven up scrambled eggs by making this Chinese egg fu yung. Use frozen veg if you’ve run out of fresh, and serve with rice or chips.

Cheesy bean bake – a real crowd-pleaser, made using just store cupboard essentials.

What vegetarian store cupboard recipes are you planning to cook up over the next few months?