9 Healthy vegetarian storecupboard recipes
Make good use of those tins, jars and dried ingredients in your kitchen cupboards by turning them into nutritious veggie and vegan meals, from quinoa and black bean chilli to veggie bolognese and chickpea curries
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.
Storecupboard ingredients can be an affordable, versatile and effective way to make meals healthy when you're in a rush. From tins of black beans to lentils, tuna to baked beans, there are many ways to rustle up a meal that still packs in flavour but is also tasty and nutritious too.
Vegetarian storecupboard recipes
This quinoa and black bean chilli recipe is high in protein, rich in fibre and vegan too – but it still tastes impossibly moreish and 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 veggie recipe that the whole family will love.
This nourishing green 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.
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.