Pantry Recipes For When Your Fridge Is Nearly Empty

Take advantage of staple ingredients in your pantry to make some of these delicious pantry recipes. See my tips for how to adapt them to make them work with what you have on hand.

Sometimes it's necessary to start cooking pantry recipes. Like when it's the week before pay day and you've run out of money or when you can't be bothered to go grocery shopping, or when there is a local or worldwide emergency and fresh food becomes hard to find or you can't get out to restock.

The fridge being bare is a scary concept, especially when you have a family to feed, so having some pantry recipes on hand that can be made with mostly shelf stable ingredients and longer lasting vegetables can really come in handy.

I always keep a well stocked pantry. I don't like grocery shopping so try to get away with going as infrequently as I can get away with. It's standing me in good stead now that the shop shelves are bare and line-ups are miles long.

Now in particular is a time to be creative with what you have available to you. It's a situation I didn't think I'd ever find myself in.

So to help you (and me) I've put together a collection of my existing recipes that are mostly made with shelf stable ingredients and longer lasting vegetables. I've also included some that aren't but that can be made that way with a few tweaks. I'll tell you exactly how when we get to them. I'll also let you know which recipes freeze well and make good leftovers.

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Bread

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PANTRY FRIENDLY NOTES - A basic loaf that is great for sandwiches and toasting. Made only with flour, yeast, salt, oil and water. Use all white flour instead of a combination of white and wholewheat, use any oil or vegan butter instead of olive oil (you can even omit the oil totally if you'll be eating the bread quickly and don't need it to stay nice and soft for a few days), and if you don't have instant/quick yeast use active yeast and deduct the amount of water you use to dissolve it in from the recipe. Freezes well for up to 3 months.
You can make 8 rolls instead of a loaf. They take 20 to 25 minutes to bake.
This recipe can also be used to make pizza or cinnamon rolls. Simply mix the dough, leave to double, then roll out the pizza dough, top and cook, or roll out for cinnamon rolls, fill and bake.

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PANTRY FRIENDLY NOTES - Freezes well for up to 3 months.

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PANTRY FRIENDLY NOTES - Reheat them in the oven on 350°F for about 4 minutes. They freeze well for up to 3 months and can be warmed straight from the freezer. Just put them straight on the oven shelf and cook on 350°F for about 7 minutes.

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PANTRY FRIENDLY NOTES - Use all purpose flour or bread flour or half all purpose and half whole wheat flour. If you are in the UK you need to use strong flour. Switch the coconut oil for the same amount of any other oil or vegan butter. The cornmeal is optional. Use any yeast. If you don't use quick/instant yeast and it needs activating first, use the water and sugar from the recipe and not extra. They freeze perfectly for up to 3 months. Defrost then warm in a hot oven or split them and toast.

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PANTRY FRIENDLY NOTES - The only fresh items you need for these are sweet potatoes and vegan butter. If you don't have any butter left make a double batch of my vegan butter recipe. Be sure to do it the day before though so it has plenty of time to set up and get really cold. Can be frozen for up to 3 months either baked or unbaked. Reheat straight from the freezer or defrost first. Detailed instructions are given in the post.

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PANTRY FRIENDLY NOTES - Super easy with basic ingredients. Freezes well if uncut.

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PANTRY FRIENDLY NOTES - This is so easy to make and all you need are store cupboard ingredients. If you don't have any vegan butter make my vegan butter recipe or take advantage of the oil-free alternative included which calls for aquafaba (liquid from canned chickpeas) instead. If you don't have maple syrup you can use ¼ cup of sugar and an extra ¼ of milk in the bread dough instead. And if you don't have milk, water will work in this recipe instead (in the bread dough and the glaze).

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PANTRY FRIENDLY NOTES - These pitas use a mix of wholewheat and all purpose flour but all all purpose will work fine. Reheat them in the oven on 350°F for about 4 minutes. They freeze well for up to 3 months and can be reheated in the oven straight from frozen. Just place on the oven shelf and cook on 350° F for about 7 minutes.

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PANTRY FRIENDLY NOTES - Made with canned pumpkin and other pantry ingredients. You can also use cooked sweet potato or butternut squash instead of the pumpkin. And if you don't have the dried fruit and seeds, leave them out. It works just as good without them. Change up the spices to work with what you've got. Just cinnamon is fine if you don't have the rest. Freezes well for up to 3 months.

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PANTRY FRIENDLY NOTES - They can be baked up & ready in under 15 minutes! They freeze well for up to 3 months and can be reheated in the oven straight from the freezer, or defrosted first then warmed up.

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Dairy Substitutes

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PANTRY FRIENDLY NOTES - All you need are oats and water and it's quick too!

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PANTRY FRIENDLY NOTES - Easy to make in minutes in a food processor. The main ingredients are medium firm, firm or extra firm tofu and refined coconut oil plus some other store cupboard staples. Got those in your fridge and pantry and hopefully you'll be good to go!

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PANTRY FRIENDLY NOTES - The main ingredients are tofu, refined coconut oil and other pantry ingredients. Great for spreading and cubing and for melting into hot pasta for an easy dinner.

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PANTRY FRIENDLY NOTES - Made with store cupboard ingredients. If you don't have ground almonds you can blanch and grind whole almonds, or grind up some cashews instead. Freezes well for up to 3 months.

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Breakfast

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PANTRY FRIENDLY NOTES - Made with canned chickpeas, oats, nuts or seeds and dates (the cheap kind from the baking aisle not Medjool dates), these no bake bars keep for ages in the fridge or freezer and are super healthy. The fudgy chocolate topping is lovely but can be easily omitted if you don't have any chocolate in the pantry.

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PANTRY FRIENDLY NOTES - Got some bananas lurking in the freezer? If so, combine them with some leftover cooked sweet potato to make this great tasting smoothie. No sweet potato? Canned pumpkin or cooked butternut squash works too. If you don't have any plant-based milk, use a ¼ cup of oats/raw cashews and 1 cup of water instead. Just throw them in the blender with everything else.

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PANTRY FRIENDLY NOTES - Another one for those of you with bananas in the freezer. Blend them with sweet potato, nut butter, milk and some spices. If you don't have all the spices just use the cinnamon. It's still good! And if you don't have sweet potato use canned pumpkin or cooked butternut squash instead. If you don't have any plant-based milk, use a ¼ cup of oats/raw cashews and 1 cup of water instead. Just throw them in the blender with everything else.

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PANTRY FRIENDLY NOTES - A really simple smoothie made with canned pumpkin. Use cooked sweet potato or butternut squash instead and switch the tahini for any other nut or seed butter that you have. If you don't have any plant-based milk, use a ¼ cup of oats/raw cashews and 1 cup of water instead. Just throw them in the blender with everything else.

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PANTRY FRIENDLY NOTES - Only without the strawberries! Unless you are lucky enough to have some that is. It's nice with no fruit at all, or you can add any berries you have (frozen or fresh), chopped apple, chopped pear or chocolate chips. Out of milk? Make my oat milk or cashew milk first. This keeps for up to 5 days in the fridge.

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PANTRY FRIENDLY NOTES - Great for breakfast or for snacking and extremely flexible. Switch the hemp seeds for sunflower or pumpkin seeds, the puffed rice for more oats, nuts or seeds, the cashew butter for any nut or seed butter, brown rice syrup for maple syrup or agave and the raisins for any other dried fruit or just leave them out. Keeps indefinitely in an airtight container.

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PANTRY FRIENDLY NOTES - As long as you keep the oat and milk ratio as it is, the rest of the ingredients are really flexible so just work with whatever you have. Include or omit the cocoa, chia seeds and ginger. Use a bit of sugar or agave syrup instead of maple syrup. Cinnamon instead of ginger. Add vanilla, use cold coffee in place of half of the milk, add mashed banana, nuts, seeds, frozen fruit/berries, chocolate chips, jam or nut/seed butter. Will keep for up to 5 days in the fridge.

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PANTRY FRIENDLY NOTES - Made with canned tomatoes, tofu and dried herbs and spices. The recipe calls for diced tomatoes but you can sub any kind. Crushed or passata are absolutely fine. Or if you have whole canned tomatoes just dice them up first. It's best with medium firm tofu but any firmness except silken tofu will work well too. Reheats perfectly and will keep for up to 4 days in the fridge.

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PANTRY FRIENDLY NOTES - Got some stale bread that needs using up? Make Vegan French Toast. The only fresh ingredient you need is tofu. It's best with extra firm tofu but any other will do. If you're out of milk, make your own oat milk or cashew milk. Leftover batter will keep in the fridge for up to 3 days.

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PANTRY FRIENDLY NOTES - Got some corn flour in your pantry? These pancakes are incredibly simple, needing just a few ingredients. These are a little delicate so it's best not to freeze them, but they do keep in the fridge for a few days. Reheat in the microwave or in a pan over a medium heat for a couple of minutes.

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PANTRY FRIENDLY NOTES - Made with canned pumpkin or you can use cooked and pureed sweet potato or butternut squash. Got no milk? Make my oat milk or cashew milk. These pancakes freeze well and can be reheated in a microwave, skillet or toaster.

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PANTRY FRIENDLY NOTES - Simple pancakes made with spelt flour. If you don't have any ground flax use chia seeds instead or omit it and if you don't have fresh milk make some oat milk or cashew milk first. Pancakes freeze well and can be warmed up in a toaster, skillet or the microwave.

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PANTRY FRIENDLY NOTES - Switch the spelt flour for all purpose, omit the molasses if you don't have any and make my oat milk or cashew milk if you don't have any milk. These pancakes freeze well and can be reheated in a microwave, skillet or toaster.

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PANTRY FRIENDLY NOTES - If you've got some silken tofu and firm, medium firm or extra firm tofu, you can have a crack at these scrambled eggs. If you don't have almond flour omit it, same with the kala namak and vegan butter.

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PANTRY FRIENDLY NOTES - Made with canned pumpkin, spelt flour, nut/seed butter and a few other pantry staples. Switch the spelt flour for all purpose or whole wheat, use whatever nut or seed butter you have and you can even use cooked and mashed butternut squash or sweet potato instead of the pumpkin. If you don't have pumpkin spice use a bit of cinnamon instead or omit it. They freeze well for up to 3 months.

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PANTRY FRIENDLY NOTES - Use any dried fruit or nuts you like and any nut or seed butter. If you don't have chia seeds use flax seeds (whole or ground) instead. They keep for weeks in the fridge and freeze well.

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Soup

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PANTRY FRIENDLY NOTES - Ok, it might not look like it on first impressions but this soup is remarkably pantry friendly (minus the fresh toppings). Use chips instead of the crispy tortillas or skip them completely. It's still super yum without all the optional extras! Freezes well for up to 3 months.

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PANTRY FRIENDLY NOTES - The ultimate frugal soup recipe! Omit the celery and carrot if you don't have them. If you don't have milk make some of my cashew milk (do not use homemade oat milk). Top it with whatever you have or just eat it as it is.

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PANTRY FRIENDLY NOTES - Made with a bag of frozen peas and so delicious! Skip the mint unless you have some growing in the garden! Freezes well for up to 3 months.

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PANTRY FRIENDLY NOTES - Designed for the Instant Pot but can also easily be made on the stove top. Made with canned tomatoes, spices and cashew nuts to make it creamy. Super simple and really delicious! Freezes well for up to 3 months.

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PANTRY FRIENDLY NOTES - Use any lentils you have and omit the cilantro and kale if you don't have them. Freezes well for up to 3 months.

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PANTRY FRIENDLY NOTES - Only 8 ingredients (plus water & salt)! Omit the bell peppers and carrots if you don't have them. Freezes well for up to 3 months.

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PANTRY FRIENDLY NOTES - Make it with frozen cauliflower if you don't have fresh and omit the horseradish sauce if you don't have any. just use a bit of extra seasoning or dried herbs instead. If you don't have any milk make a batch of my cashew milk.

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PANTRY FRIENDLY NOTES - Made with just 4 ingredients plus some water. If you don't have any fresh ginger just omit it. Freezes well for up to 3 months.

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PANTRY FRIENDLY NOTES - It's pretty flexible so if you don't have any of the veggies leave them out or sub something else or add more potatoes and chickpeas.

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Dinner

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PANTRY FRIENDLY NOTES - Make fried rice with your leftover cooked and cooled rice. Any rice will work. And just about any veggie works well too. Even if all you have are some frozen peas. Some crumbled tofu added makes it a bit like egg-fried rice and adds extra protein. Leftovers reheat well in a sauté pan on the stovetop.

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PANTRY FRIENDLY NOTES - Turn some green or brown lentils and potatoes into a delicious and frugal meal. Omit the carrots if you don't have them. Maybe throw in some frozen peas or sweetcorn instead. If you don't have stock just use water and some extra seasoning, and for the mash omit the butter and milk if you don't have it. Beat the potatoes with an electric hand mixer to make them really fluffy instead. Reheats well and can be kept in the fridge for up to 5 days. Also freezes well either baked or unbaked.

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PANTRY FRIENDLY NOTES - A really simple recipe made with red lentils. Omit the fresh tomatoes if you don't have any and use curry powder or just garam masala if you don't have all the spices. No canned coconut milk? Make my homemade cashew milk and use that instead. Serve with naan, my flatbreads (the recipe is in the bread section), or over rice, quinoa or couscous. Keeps in the fridge for up to 5 days and can be frozen for up to 3 months.

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PANTRY FRIENDLY NOTES - This vital wheat gluten based vegan roast uses all pantry ingredients. If you don't have jarred artichokes use canned or just an extra cup of beans instead. Keeps for up to a week in the fridge and freezes well.

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PANTRY FRIENDLY NOTES - Use frozen green beans instead of fresh (just add them straight from the freezer once it's almost ready and let them defrost in the sauce and heat through before serving), or use frozen peas instead. Keeps well in the fridge for 3 to 4 days and reheats well.

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PANTRY FRIENDLY NOTES - Made with carrots, chickpea flour and spices. Omit the fresh cilantro. They freeze well for up to 3 months and can be reheated from frozen on a baking tray in the oven.

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PANTRY FRIENDLY NOTES - You need some firm or extra firm tofu but other than that it's made with mostly store cupboard stuff. If you don't have any Chinese five spice just omit it. It's still good without. No garlic? Use a bit of garlic powder instead.

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PANTRY FRIENDLY NOTES - No tacos? Serve the lentil mixture in burritos or over rice. Omit the slaw if you don't have access to the ingredients.

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PANTRY FRIENDLY NOTES - Squash lasts for months so they are a good veggie to stock up on. If you happen to have any kind (except spaghetti squash) you can make this store cupboard curry. Or use sweet potato instead of the squash. Use frozen spinach or just omit it and add some frozen peas instead.

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PANTRY FRIENDLY NOTES - If you don't have the spices just the garam masala will do, or use some curry powder instead. Keeps for up to 5 days in the fridge and freezes well for up to 3 months.

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PANTRY FRIENDLY NOTES - Skip the green sauce part and the tomatoes and this recipe is a store cupboard gem using canned black beans. Keep well in the fridge for a few days and freezes well.

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PANTRY FRIENDLY NOTES - Made with any canned tomatoes or passata. Use panko crumbs instead of bread crumbs. If you don't have either of those to top it with, just make the sauce and serve it stirred through the cooked pasta without baking it. Can be kept in the fridge for 3 to 4 days and reheats well.

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PANTRY FRIENDLY NOTES - These burgers are made using canned chickpeas, curry powder, peanut butter, chopped cashews, raisins, plus some store cupboard ingredients. Use any nut or seed butter, switch the cashews for any nut or seed, switch the raisins for golden raisins or sultanas or chopped dried apricots. Can be stored in an airtight container in the fridge and reheated in the oven. They also freeze well.

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PANTRY FRIENDLY NOTES - Omit the carrot rasher topping if you have no carrots. The sauce is made with raw cashews and other pantry ingredients. If you don't have any milk, just use water.

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PANTRY FRIENDLY NOTES - Made with dried beans and other pantry ingredients. If you don't have all the spices just work with what you've got. Serve over baked potatoes or toast or as a side. Beans will keep in the fridge for up to 5 days and reheat well. They freeze well for up to 3 months too.

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PANTRY FRIENDLY NOTES - Made with silken or soft tofu. Blend it up and you're done. Serve over pasta for a really quick, cheap meal. Leftovers keep well in the fridge for a few days.

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PANTRY FRIENDLY NOTES - Really easy to make with canned black beans. If you don't have lime or cilantro just omit them. Leftovers keep in the fridge for a few days and can be reheated in the oven. They also freeze well cooked or uncooked.

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PANTRY FRIENDLY NOTES - Easy to make and they grill so you can get outside and cook your dinner if you want to! Can be kept in the fridge for up to 5 days and reheated in the oven. They also freeze well for up to 3 months.

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Dessert

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PANTRY FRIENDLY NOTES - The cheesecake topping can be omitted if you don't have the ingredients.

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PANTRY FRIENDLY NOTES - No fresh raspberries required! These are made with frozen raspberries. They freeze really well prior to being glazed.

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PANTRY FRIENDLY NOTES - Main ingredients are oats and cashew butter. Switch the cashew butter for any other nut or seed butter.

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PANTRY FRIENDLY NOTES - Made with just 4 ingredients. Shredded coconut, sugar, canned coconut milk and cornstarch. The chocolate is optional.

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PANTRY FRIENDLY NOTES - Switch the tahini for any other nut butter and skip the chocolate if you don't have any. Store in an airtight container for a couple of weeks.

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PANTRY FRIENDLY NOTES - Use any jam in place of the raspberry jam.

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PANTRY FRIENDLY NOTES - Got a bag of coconut flour you haven't known what to do with? Now is it's time! Combine it with nut or seed butter and maple syrup to make this super easy fudge. The pecans can be replace with any other nut or dried fruit or chocolate chips. Freezes perfectly and lasts for ages in the fridge.

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PANTRY FRIENDLY NOTES - Made with oats, canned pineapple and shredded coconut plus a few other staple ingredients. Switch the coconut sugar for any brown sugar. They freeze really well and can be reheated in the oven.

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PANTRY FRIENDLY NOTES - You might not have any fresh fruit to serve it with but it's great with crackers or pretzels! Keeps for up to 5 days in the fridge and freezes well.

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PANTRY FRIENDLY NOTES - Made with dates, nut butter, coconut milk, salt and vanilla. It's so simple. It's great served as a dip with apple slices! Keeps in the fridge for about 2 weeks.

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PANTRY FRIENDLY NOTES - If you don't have dried cranberries and rosemary just skip them and have regular choc chip cookies instead!

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PANTRY FRIENDLY NOTES - Use wholewheat flour instead of spelt flour.

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PANTRY FRIENDLY NOTES - A delicious mix of chocolate, tahini, oats and various mix-ins. Use any nut or seed butter you have in place of the tahini and any mix-ins you like. Just keep the quantities roughly the same. Store in the fridge. They keep well for weeks.

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Dog Treats

Don't forget your dogs. They need some treats too!

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PANTRY FRIENDLY NOTES - If you don't have sweet potatoes canned pumpkin makes a great sub. It's a little wetter though so you might need to throw in an extra handful of oats to make the dough roll-out-able! They keep for weeks in an airtight container.

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PANTRY FRIENDLY NOTES - If you don't have fresh banana a defrosted frozen one works, or cooked and pureed sweet potato or canned pumpkin. They keep for weeks in an airtight container.

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I hope this post full of pantry meals helps you to put a comforting, filling and super delicious dinner that you actually really love on the table for your family with as little stress as possible.

Remember, you got this!

If you have found this recipe collection useful then you might also enjoy another recent one which focuses on Cheap Vegan Meals.

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