hey guys welcome back to Make it
Dairy Free I am Larisha and today we are
talking about vegan pantry meals
ok yall we are getting down to the nitty-gritty
if you are watching this when we first
release it you have likely been staring
into your pantry every single day
probably three times a day thinking what
the heck am I going to make now alright
let's see I got like a can of tomatoes
some spelt flour half a bag of TVP some
chia seeds some nutritional yeast ummmm....
if you are like us you are trying to minimize
your wrist so you haven't left the house
nor have you had anything delivered and
you are finding the bottom of that
freezer and things in your pantry that
you haven't seen since like 2012 it is
literally the perfect time for a pantry
challenge and if you saw our pantry
Survival Guide then you likely have
almost every single one of the
ingredients that we are about to mention
in this video if not we will link that
in the description below and the next
time you do have something delivered or
I have to go out to the store you can
grab these things as you need them and
maybe you just so happen that you are
watching this a year or two from now and
you are trying to find some pantry meals
or some easy quick vegan dinner ideas
don't worry we have everybody covered in
this video we are going to be showing
you how to make four easy vegan dinners
in under two hours and we're going to be
making two of those in an instant pot but
don't worry we will tell you how to make
those without an instant pot if you don't
have one so stick around
either way the four dinners that we are
going to be making are a no cook vegan
chickpea chicken salad a vegan taco soup
a tex-mex rice as well as a spicy garlic
and oil pasta all of these can easily be
top eight allergen friendly and oil-free
even the pasta so let's get right to it
and show you exactly how to make all four
first up is our instant Pot vegan tex-mex
rice I'm not exaggerating when I say we
make this two to four times a month it's
one of our go-to recipes and almost
everything inside is straight from your
pantry we start with some olive oil that
you can swap for vegetable stock if your
oil free and then our fresh ingredients
are onions peppers and garlic onions
last a long time in the pantry and
peppers are easily freezable and perfect
in dishes like this saute those
until soft and then we're adding our
garlic for a minute which is another
fresh ingredient that lasts for a long
time or you could use jarred minced
garlic
turn off the saute method and at this
point add your taco seasoning and cumin
we love to add this now to let the
spices develop a stronger flavor profile
to the dish give everything a good stir
around and then it's time to add the
rest of your pantry ingredients one tip
if you don't have an insta pot you can
make your rice in a pot on the stove and
then make the recipe as you see here by
sauteing the vegetables in a skillet add
the other ingredients and stirring and
adding the rice at the end to the instant
pot we are adding black beans if you
don't have those you could swap for
kidney or pinto beans corn if making
this in the summer and you have fresh
corn it's a really nice added touch to
those summer flavors and then fire
roasted tomatoes you can use other cans
of tomatoes if you don't have fire
roasted but if you can find them we
highly suggest using them then in with
our rice now usually rice is our first
ingredient and we like to toast it to
start but we wanted to see how it would
work I still prefer toasting to start
but either way actually worked well add
in your vegetable stock and give
everything a stir together make sure
that you have no ingredients on the
sides of your insta pot and try to push
everything under the stock then you're
going to put your lid on make sure your
valve is sealed and set to manual high
pressure for 25 minutes
when done natural release for 10 minutes
then quick release for the rest of the
steam stir it together and then you can
plate it since we've eaten this so many
times I can tell you that it's great to
dip with tortilla chips add to hard or
soft taco shells or roll it up burrito
style top it with in
your favorite taco toppings or eat it by itself
next up is our chickpea chicken
salad this is a no cook recipe that
comes together in under 10 minutes to
start we are using two cans of chickpeas
that have been drained and rinsed
remember to save that aquafaba juice when
draining for things like our vegan
chocolate mousse to make this zero waste
you are going to mash and mash and mash
some more the chickpeas with the back of
a fork until no big pieces remain now
you can remove the chickpea skins if you
want but honestly ain't nobody got time
for that
just leave them unless you see big
pieces once well mashed you are going to
add your other ingredients celery
another fresh ingredient that lasts a
long time vegan Mayo quick tip choose a
vegan Mayo that you love a bad vegan
Mayo could ruin this dish also if your
oil free a swap you could do is mashed
avocado or like a thicker cashew cream
add in some lemon juice lemons and other
citrus fruits actually last a long time
if stored in the fridge so we love them
on our pantry produce list if you don't
have a lemon but you have a lime that
would also work in this case and then we
are going to add in our spices we are
adding dried dill you could use fresh if
you have it some black pepper Italian
seasoning garlic powder which we prefer
over fresh in this since we aren't going
to be cooking it but the choice is yours
and some salt lastly you could add in
some chopped walnuts if desired or 
omit if you have a nut allergies you
could also do pecans or almonds if
that's all you have then combine this
all together really well make sure that
you take your time and that the Mayo is
evenly distributed give it a taste and
adjust the seasonings if you need this
could be eaten right away but the longer
it sits in the fridge the more time the
flavors marry together and it tastes
even better add it to bread to make a
sandwich your favorite crackers
Pita crackers are awesome with it or
you can make wraps with flour shells or
lettuce wraps this is an easy recipe to
double or triple if needed
our third and easiest pantry meal is our
spicy garlic and oil pasta you are going
to start by bringing a pot of salted
water to a boil and adding in your
noodles we are using cavatappi noodles
because hey that's what we have in our
pantry right now but literally any pasta
that you happen to have on hand will
work and this would be perfect for a
spaghetti noodle if you are gluten-free
make sure you pick a gluten-free noodle
and this entire dish will be top eight
allergen free we are going to finish the
rest of this dish in the 8 minutes it
takes to cook the pasta heat your oil
over medium heat if your oil free you
could do a cashew cream style sauce but
obviously it would taste a little
different but we just wanted to give the
recommendation you are going to add your
garlic and red pepper flakes to the
skillet and stir around often to ensure
that the garlic doesn't burn but you
want it to be very fragrant it will take
a few minutes for this to happen so just
keep stirring then you are going to
check to see that your pasta has
finished cooking before draining reserve
one cup of the starchy pasta water this
will help make sure that the noodles
don't stick together but also makes the
sauce go a little further and the starch
helps the sauce stick to the noodles
you're going to add in the cooked and
drain noodles to your sauce and then
give everything a good stir together
honestly it doesn't get more simple than
this but the garlic and red pepper
flakes provide a subtle yet intense
flavor combo that you're going to love
and more or less red pepper flakes
depending on your spice tolerance level
if you need add in a little of that
reserved pasta water but don't go
overboard you likely don't need to use
all of it now we wanted to keep this one
super simple to show you that you don't
need a lot of ingredients to still get
dinner on the table however feel free to
add any fresh or frozen vegetables to it
like cherry tomatoes broccoli or
asparagus or even proteins like fried
tofu or chick peas would be great in
this also while we use olive oil you
could swap for vegan butter if that's
all you have on hand side note while
cavatappi is all we had on hand it was
actually a great noodle to soak up the
sauce
lastly we have our vegan taco soup now
we saved this one for less because we
wanted to show you that you can really
make something your own with what you
have on hand we are starting with some
vegetable stock to saute our
vegetables here to show it can be oil
free just like our beginning tex-mex
rice recipe but you can use oil here too
if you're not turn on the saute method
and add in your red onions and then bell
peppers again these are great freezer or
pantry staples you can use any color
bell pepper that you have red orange
green or yellow like we have here will
work cook until soft and then add in
your garlic and cook for just about
another minute stir this together well
until you start to smell the garlic then
we are going to add in our vegan
meatless crumbles just a note that you
can add whatever brand is your favorite
meatless crumbles or you could even do
some meatless chicken strips TVP or for
a plant-based option you can add sliced
fresh or frozen mushrooms or tofu
crumbles or even just more beans you are
going to stir all of this together and
then turn off the saute method to stop
the cooking you want to add some taco
seasoning here to really get those
flavors coming together if you don't
have taco seasoning on hand check out
the link in the description for how to
make it with other ingredients in your
spice cabinet stir this together again
and then we are going to be adding the
rest of our ingredients now normally our
recipe calls for a mixture of kidney
pinto and black beans we love this combo
in taco soup but we only had black
beans on hand right now so we are
swapping with some lentils and then two
cans of black beans add in some corn
again if this is summertime don't pass
up the opportunity to add fresh corn to
this then we are adding fire roasted
tomatoes you can do other types of
canned tomatoes but these are our
favorite and then we would normally
recommend adding a can of diced tomatoes
and chilies but since we didn't have
that on hand either we found some jarred
jalapenos in our fridge and we're adding
those you could do fresh jalapenos or
frozen if you have that instead and then
we're going to be adding in our
vegetable stock just to make this soup
like give everything a really good stir
together trying to get those peppers and
crumbles from the bottom up to the top
so everything can blend together really
well
you want to try to push all the
ingredients under the stock for the best
cooking practices using an instant pot put
the lid on and seal your valve this is
going to cook for just 15 minutes on
manual high pressure just a note if you
don't have an insta pot you can saute
your vegetables and the crumbles and a
heavy bottomed stockpot and then in with
your other ingredients and cook for 30
to 45 minutes when you take your lid off
give it a stir and it's ready to go
while this is different from our
original recipe we really liked it
especially the addition of the lentils
so give both versions a try thanks so
much for watching
we really hope one or all of these vegan
pantry dinner ideas inspire you to
create something delicious with what you
have on hand we'd love if you could give
this video a like make sure you are
following us and turn on those
notifications also comment down below
with which recipe you want to try first
feel free to also comment below with an
ingredient you found in your pantry or
freezer and we'll give you a recipe idea
for how you can use it up have a great
day we hope you stay safe and we'll see
you soon
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