Looking for vegetarian storecupboard recipes? Want to make meat-free meals from storecupboard staples? Try our ideas below, then check out our other storecupboard recipes.
Vegetarian storecupboard recipes
This quinoa and black bean chilli recipe is high in protein and fibre, low in calories and vegan – but it still tastes impossibly creamy.
Using tins of beans and tomatoes, this dish makes for an easy veggie meal. It has a generous dose of fibre too, and will boost your five-a-day count.
Check out our easy slow-cooker chilli using tinned tomatoes and black beans, which are rich in fibre, potassium and protein. This is a nutritious, low-calorie veggie recipe that the whole family will love.
This nutritious salad jumbles healthy storecupboard staples like protein-rich freekah and beans with green veg, and finishes it all off with a tub of fresh pesto. Ready in 15 minutes.
Use tinned puy lentils and tomatoes as well as dried herbs in this great veggie bolognese. It’s packed with veggies and is rich in protein and fibre.
Check out our vibrant salad recipe with giant couscous. The cauliflower brings fibre to the table, as well as lots of vitamins and minerals. The garlic and herb dressing adds more goodness as well as punchy flavour.
This Greek one-pot is packed with protein and fibre as well as plenty of fresh flavours. Using tins, jars and other storecupboard staples, it’s an easy vegetarian meal idea with less than 300 calories.
This super salad is made from storecupboard heroes like tinned chickpeas, frozen peas and beans and grains. It’s ready in just 15 minutes so make for a speedy but nourishing salad. It serves four, but you can always have leftovers for lunch.
Try our super simple, nutritious vegan dahl recipe, made from dry lentils and tinned coconut milk. The fried onions, curry leaves and mustard seeds make a colourful, crunchy topping. Serve with flatbreads, or as a side to a curry.