6 creative vegan dinners you can pull together from pantry staples

When dinner sneaks up on me and the fridge looks like a desert, I raid my shelves.

Beans, pasta, tomatoes, coconut milk, rice, spices—these humble staples become weeknight magic with a few smart moves. Below are six pantry-first dinners I make on repeat.

They’re flexible, comforting, and quick to pull together—no special runs required.

I’ll share exact ingredient lists and simple steps for each, plus easy swaps if you’re missing something. Ready to turn “nothing” into dinner?

1. Smoky chickpea “shakshuka”

A cozy skillet of tomatoes and chickpeas, finished with a hit of smoked paprika and olive oil. Traditionally shakshuka includes eggs; here, the chickpeas bring the richness and protein.

Serves: 3–4
Time: 25 minutes

You’ll need

• 2 tbsp olive oil

• 1 medium onion (or 1 tbsp onion powder if you’re out), chopped

• 3 garlic cloves (or 1 tsp garlic powder), minced

• 1 tsp cumin + 1 tsp smoked paprika (regular paprika works)

• 1/4–1/2 tsp red pepper flakes

• 1 can (14–15 oz) crushed or diced tomatoes

• 1 can (14–15 oz) chickpeas, drained and rinsed

• 1 tsp sugar or maple syrup (balances acidity)

• Salt & black pepper

• Optional: a few strips of jarred roasted red peppers, olives, or capers

• Bread, couscous, or rice to serve

How to make it

1. Warm oil in a skillet over medium. Sauté onion 4–5 minutes until translucent (or bloom onion powder in the oil for 30 seconds).

2. Add garlic, cumin, smoked paprika, and red pepper flakes; cook 30–60 seconds until fragrant.

3. Stir in tomatoes, chickpeas, sugar, and a big pinch of salt. Simmer 10–12 minutes until thick and saucy.

4. Finish with black pepper and extra olive oil. Add any briny extras (olives, capers) if you have them.

Pantry swaps

• No chickpeas? Use white beans or lentils.

• No crushed tomatoes? Use tomato sauce and reduce the salt/sugar.

• Serve with toast, couscous, or that last cup of rice.

2. Creamy white bean “alfredo” pasta

Silky, garlicky, and shockingly satisfying—without cream. A can of white beans blends into an ultra-creamy sauce that clings to pasta like a dream.

Serves: 4
Time: 20 minutes

You’ll need

• 12 oz pasta (any shape)

• 2 tbsp olive oil or vegan butter

• 3–4 garlic cloves (or 1–1.5 tsp garlic powder), minced

• 1 can (14–15 oz) white beans (cannellini or great northern), drained

• 1 cup vegetable broth (or water + 1/2 stock cube)

• 2 tbsp nutritional yeast (optional but nice)

• 1–2 tsp lemon juice or 1/2 tsp vinegar

• Salt & black pepper

• Optional: pinch nutmeg, chili flakes, frozen peas

How to make it

1. Boil pasta in salted water until al dente; reserve 1/2 cup cooking water.

2. While pasta cooks, warm oil in a saucepan. Sauté garlic 30–60 seconds.

3. Blend beans with broth until smooth (stick blender right in the pan, or regular blender).

4. Return puree to pan, add nutritional yeast, lemon, salt, pepper, and a pinch of nutmeg. Simmer 2–3 minutes; adjust thickness with pasta water.

5. Toss sauce with pasta. Add peas or chili flakes if you like heat.

Pantry swaps

• No white beans? Use silken tofu, soaked cashews, or even chickpeas (blend longer).

• No lemon? A splash of pickle brine or apple cider vinegar adds tang.

3. 10-minute peanut chili noodles

My “I need dinner now” move. The sauce comes together in one bowl and turns any noodle into a takeout-feeling feast.

Serves: 2–3
Time: 10–12 minutes

You’ll need

• 10–12 oz noodles (spaghetti, ramen bricks without seasoning, rice noodles)

• 3 tbsp peanut butter (or tahini)

• 2 tbsp soy sauce or tamari

• 1 tbsp rice vinegar or lime juice

• 1–2 tsp sugar or maple syrup

• 1 tsp toasted sesame oil (optional)

• 1 tsp chili flakes or chili-garlic sauce (to taste)

• 2–4 tbsp hot pasta water, to loosen

• Optional toss-ins: frozen veggies, shredded carrots, edamame, roasted peanuts

How to make it

1. Cook noodles according to package directions.

2. In a large bowl, whisk peanut butter, soy, vinegar, sugar, sesame oil, and chili until smooth.

3. Add hot pasta water 1 tbsp at a time to create a glossy sauce.

4. Toss in drained noodles and any quick-cooking veggies. Done.

Pantry swaps

• No peanut butter? Use almond butter or tahini.

• No soy sauce? Mix salt + extra vinegar + a touch of syrup and taste as you go.

4. Coconut tomato lentil curry over rice

This one is hearty, creamy, and deeply comforting—built from cans and a scoop from the spice jar.

Serves: 4–5
Time: 30 minutes (mostly hands-off)

You’ll need

• 1 tbsp neutral oil

• 1 onion (or 1 tbsp onion powder), chopped

• 2–3 garlic cloves (or 1 tsp garlic powder), minced

• 1 tbsp minced ginger (or 1/2 tsp ground)

• 1 tbsp curry powder (or 2 tsp each cumin & coriander + 1/2 tsp turmeric)

• 1 cup red lentils, rinsed (brown/green lentils work; simmer longer)

• 1 can (14–15 oz) diced tomatoes

• 1 can (13.5–15 oz) coconut milk

• 1–2 cups water or veggie broth

• 1–1.5 tsp salt + black pepper

• Rice for serving

• Optional: frozen spinach, peas, or a squeeze of lime

How to make it

1. Warm oil in a pot over medium. Sauté onion 4 minutes. Stir in garlic, ginger, and curry powder for 30 seconds.

2. Add lentils, tomatoes, coconut milk, and 1 cup water. Bring to a simmer.

3. Cook 15–20 minutes (red lentils) until tender and thick, adding water if it gets too dense.

4. Season generously; fold in spinach or peas to heat through.

5. Serve over rice with a squeeze of lime.

Pantry swaps

• No coconut milk? Blend 1/2 cup cashews with water, or use extra broth and finish with a swirl of tahini.

• No red lentils? Split peas or canned beans work; adjust cook time.

5. Crispy chickpea tacos with corn slaw

Crunchy, saucy, and ready in less time than it takes to scroll delivery apps.

Serves: 3–4
Time: 20 minutes

You’ll need

• 1 can (14–15 oz) chickpeas, drained and patted dry

• 1 tbsp oil

• 1 tsp each chili powder & cumin (or taco seasoning)

• 1/2 tsp smoked paprika + 1/2 tsp salt

• 8 small tortillas (corn or flour)

• Corn slaw: 1 cup canned or frozen corn (thawed), 1–2 tbsp mayo or tahini, splash of vinegar or lime, pinch sugar, salt & pepper

• Finish: hot sauce, salsa, pickled onions, or whatever’s around

How to make it

1. Heat oil in a skillet over medium-high. Toss chickpeas with spices and salt, then fry 6–8 minutes until crispy at the edges.

2. Stir corn with mayo/tahini, vinegar, sugar, salt, and pepper to make a quick slaw.

3. Warm tortillas in a dry pan.

4. Fill with chickpeas, top with slaw and hot sauce.

Pantry swaps

• No tortillas? Serve over rice for a burrito-bowl vibe.

• No corn? Use shredded cabbage or even quick-pickled onions.

6. One-pan pantry paella with chickpeas & olives

Inspired by paella’s smoky saffron vibes (no saffron needed). Toasting the rice in tomato-y oil builds huge flavor fast.

Serves: 4
Time: 30–35 minutes

You’ll need

• 2 tbsp olive oil

• 1 small onion (or 1 tsp onion powder), chopped

• 3 garlic cloves (or 1 tsp garlic powder), minced

• 1 tsp smoked paprika + 1/2 tsp turmeric (color and warmth)

• 1 cup long-grain rice (or short-grain if you have it)

• 1 can (14–15 oz) diced tomatoes

• 2 cups vegetable broth (or water + bouillon)

• 1 can (14–15 oz) chickpeas, drained

• 1/3 cup green olives, sliced (optional but great)

• 1 tsp salt + black pepper

• Optional: jarred roasted peppers, artichokes, peas, lemon wedges

How to make it

1. In a wide skillet, heat oil over medium. Sauté onion 3–4 minutes, then add garlic, smoked paprika, and turmeric; cook 30 seconds.

2. Stir in rice to coat and toast 1 minute.

3. Add tomatoes and broth; season with salt and pepper. Bring to a lively simmer.

4. Scatter chickpeas and olives on top (don’t stir much after this if you want crispy bits).

5. Cook uncovered 15 minutes, then cover and cook 5–10 minutes more until rice is tender and liquid absorbed.

6. Finish with lemon and any pantry veg you have.

Pantry swaps

• No olives? Add capers or skip.

• No turmeric? A tiny pinch of curry powder or nothing at all works.

A few make-it-work tips from my kitchen

• Taste as you go. Salt and acid are your steering wheel. Add a pinch, stir, taste, repeat.

• Layer spices in hot oil for 30–60 seconds to wake them up before adding liquids.

• Save your pasta water. That starchy liquid turns sauces glossy and helps them cling.

• Keep a tiny “flavor shelf”: smoked paprika, cumin, chili flakes, soy sauce, vinegar, and a sweetener. With these, even plain beans become dinner.

Why pantry dinners work (and keep you sane)

I spent years building models as a financial analyst.

Efficiency mattered then, and it matters at 6:30 p.m. when my energy is running on fumes.

Pantry dinners are a systems play: fewer variables, faster outcomes, less stress. They also lower food waste and make weeknights feel doable.

When I volunteer at the farmers’ market, I’m reminded that great cooking isn’t about fancy ingredients—it’s about small, confident choices.

Toast the spices. Squeeze the lemon. Stir in a splash of pickle brine. These are the levers that turn cans and boxes into bowls you’re genuinely excited to eat.

If you try one of these tonight, start with the one that makes you feel a tiny bit curious. The rest will follow.