Store Cupboard Recipes

Have you got all sorts of ingredients tucked away at the back of your kitchen cupboards? Not sure what to do with those leftovers in the fridge? Then you need to check out our store cupboard recipes! (Don’t be afraid to get creative… switch ingredients up, add more or less, go nuts!)

Store Cupboard Vegan Curry



  • Boil or steam the kale for a couple of minutes while sauteing the onion and eggplant. Stir in the curry powder, heat for one minute then stir in the tomatoes and chickpeas with 100ml of water. Bring to a boil, cover and simmer for 5 to 10 minutes. Add the kale and spinach until wilted and serve with rice.

Easy Cheesy Pasta Bake



  • Bring a pot of water to a boil, add the pasta and cook according to the packaging. When there is a couple minutes left, add the courgette and mushrooms then strain to remove the water.

  • Tip the sauce into the empty pot, add the pasta and veg, mix and add some of the mozzarella cheese while stirring. Grease a casserole dish with coconut oil, spoon the pasta into the dish, top with the remaining mozzarella and some of the Parmesan cheese. Sprinkle with Italian Seasoning and preheat the oven to 180C.

  • Place in the oven for 15 minutes (be careful the top doesn't burn). When bubbly remove from the heat and serve.

Immune Boosting Carrot Soup


  • 5 large Carrots peeled and sliced
  • 1 Sweet Potato peeled and sliced
  • 1 Onion peeled and diced
  • 4 Cloves of Garlic peeled
  • 2 tablespoons Oil
  • 1 1/2 teaspoon Sea Salt
  • 1 teaspoon Ground Cumin
  • 1/4 teaspoon Black Pepper
  • 2 cans of Chopped Tomatoes
  • 1 teaspoon Dried Basil
  • Pumpkin Seeds


  • Preheat the oven to 200C, grease a baking tray with oil and set aside. Place the carrots, potato, onion and garlic into a bowl, drizzle with oil and seaon with 1 teaspoon of salt, cumin and pepper. Toss to coat, spread on the prepared baking sheet and roast for 30 minutes (carefully turn twice while cooking). Leave to cool for 10 minutes.

  • Add half of the veg to a food processor and one can of tomatoes. Blend until a smooth puree forms and pour into a pan. Repeat with the remaining veg and tomatoes.

  • Stir the basil into the soup with 1/2 teaspoon of salt, bring to a simmer and cook for 10 minutes. Taste and add more salt and pepper if desired and serve with a sprinkle of pumpkin seeds.

Tuna & Haricot Bean Salad



  • Place the chopped onion into a small bowl and squeeze some lemon juice on top and stir.

  • Tip the tuna into a large bowl, add the beans and stir to combine. Add the onions, herbs, pepper, lemon zest and lemon juice. Stir in the crushed chillies.

  • Taste and add more lemon juice if needed or drizzle with olive oil if too dry. Season with salt and serve.

Smashed Potatoes


  • 12 Potatoes
  • 45g Butter
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 200g Grated Cheese
  • 8 Spring Onions
  • 10 Bacon slices


  • Boil the potatoes until cooked through and leave to cool.

  • Cook the bacon until crispy, preheat the oven to 200C and line a baking tray with baking paper.

  • Space the potatoes out on to the prepared baking tray, flatten each potato using a spatula, potato masher or fork and brush the potatoes with melted butter.

  • Season with salt and pepper, sprinkle grated cheese on top a long with the spring onions and crumble the bacon on top.

  • Baked in the oven for 15 to 20 minutes or until the cheese is melted and the potatoes begin to brown.

Pearl Barley Lentil Soup



  • Heat some oil in a pan, add the onions and garlic and saute for 5 minutes. Tip the carrots and celery into the pan, saute for 3 minutes, pour in most of the vegetable broth with the mushrooms, lentils, barley, tomato puree, thyme, curry and bay leaf.

  • Bring the mixture to a boil, reduce the heat to a simmer and cook for an hour or until tender. (Don't forget to stir occasionally!)

  • Mix in the rest of the broth, parsley, lemon juice, salt and pepper and stir. Remove the bay leaf before serving.

Sweet Potato Hummus


  • 1 Sweet Potato peeled & cubed
  • 2 Garlic Cloves smashed
  • Olive Oil
  • 3 tablespoons Tahini
  • 1.5 teaspoons Salt
  • 1 Lime
  • Paprika


  • Preheat the oven to 190C, line a baking tray with baking paper, place the sweet potato on to the baking tray a long with the garlic. Drizzle with oil and toss to coat.

  • Roast for 20 minutes, toss and place back in the oven for a further 20 minutes or until tender. Leave to cool down slightly then place in a food processor and blend until a puree forms. Add the tahini and salt. Squeeze in the lime juice and pulse.

  • Slowly pour in water and pulse until a hummus consistency forms. Taste and season if needed. When ready to serve, sprinkle with paprika.

Pinto Bean & Chickpea Stew



  • Heat oil in a saucepan over a medium to high heat, add the onions and saute. Add the garlic and stir then pop in the bell pepper, 1 chopped tomato, carrots, chickpeas, pinto beans, parsley, basil and oregano.

  • Add the tomato puree and vegetable broth, add some of the chickpea water, cover and bring to a boil. Reduce to a simmer for 20 to 30 minutes.

  • Mash some of the chickpeas and beans with a fork to thicken the stew. Add cayenne pepper and salt and pepper if needed. Serve with roasted tomatoes on top and fresh bread or rice.

Beetroot Bean Hummus



  • Pop all of the ingredients into a blender and blend until smooth. Taste and season. Scoop the hummus into a bowl and sprinkle with salt and pepper.

Spiced Vegetable Couscous



  • Heat the oil in a frying pan, tip in the onion, pepper and carrot, saute until tender and add the garlic for a couple of minutes.

  • Sprinkle the salt, pepper and paprika a long with the coriander, turmeric, celery salt, cumin, cinnamon and cayenne pepper. Stir until combined.

  • Tip in the peas and chickpeas then pour in the vegetable stock, sprinkle in the parsley and stir in the couscous. Remove from the heat and leave to stand until the liquid is absorbed. (Don't forget to fluff up your couscous before serving!)

Healthy Vegan Korma


  • 1 Onion peeled & chopped
  • 3 Cloves of Garlic peeled
  • 1 Piece of Ginger chopped
  • 1 Jalapeno Pepper stemmed, seeded and choppeed
  • 20g Cashews
  • 1 tablespoon Vegetable Oil
  • 6 teaspoons Korma Curry Blend
  • 2 small Tomatoes diced
  • 118ml Full Fat Coconut Milk
  • 190g Plant based Plain Yogurt
  • 1 1/2 teaspoon Coconut Sugar
  • 3 Potatoes peeled & chopped
  • 800g Chickpeas
  • A bag of Spinach


  • Place the onion, garlic, ginger, jalapeno and cashews in a blender with 100ml of water and blend until pureed.

  • Heat the vegetable oil in a large pan, pour the pureed sauce into the pan, stir and add the korma blend and cook until fragrant (this will take around 2 to 3 minutes).

  • Add the tomato, coconut milk, yogurt, sugar, potato and chickpeas, stir and cover and leave to simmer for 10 minutes.

  • Remove the lid, stir and cook for a further 10 minutes until the potatoes are tender. Stir in the spinach until reduced and serve with rice.

Hearty Vegan Chili



  • In a deep pan, heat the oil over a medium heart, add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon salt. Combine by stiring and cook until the vegetables are tender, this should take around 10 minutes.

  • Add the garlic and chili con carne mix to the pan, cook until fragrant then add the tomatoes, beans, water/broth and the bay leaf. Mix and leave to simmer but stir occasionally.

  • Reduce the heat to maintain a simmer, cover and leave to reduce for 30 minutes then remove from the heat.

  • Remove the bay leaf, mix in the lime juice and salt to taste before serving.

Kale & Quinoa Salad


  • 170g Quinoa
  • 400ml Water
  • 400g Chickpeas cooked
  • A pack of Kale
  • 1 Red Onion diced
  • 2 Carrots chopped
  • 1/2 a Courgette chopped
  • 1/2 a Cucumber chopped
  • 1 Red Bell peppers chopped
  • Peanuts
  • 3 Lemons
  • Olive Oil
  • Lemon Pepper to taste
  • Sea Salt to taste


  • Rinse the quinoa, place in a pan with the water and boil over a medium to high heat. Cover, reduce to a simmer for 15 minutes, remove the cover and leave to sit for 10 minutes. Fluff with a fork.

  • Chop up the kale, place in a bowl, drizzle with the juice of one lemon and mix to soften.

  • Combine the quinoa, cooked chickpeas, kale, chopped veg and peanuts together, season with lemon pepper and salt. Squeeze lemon juice on top and drizzle with oil to serve.

Black Olive Bread


  • 1 1/2 teaspoon Instant Yeast
  • 190g Flour
  • 235ml Lukewarm Water
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic Powder
  • 2 teaspoons Olive Oil
  • 90g Black Olives pitted and chopped


  • Mix the yeast, flour, water, salt, garlic powder and olive oil together in a mixing bowl and leave for 15 minutes to activate the yeast.

  • Fold in the chopped olives, knead the dough for 5 to 10 minutes on a clean work surface dusted with flour and then transfer the dough to an oiled bowl. Cover with clingfilm and leave in a warm area for an hour.

  • Knead the dough down, place on a baking tray lined with baking paper, shape the dough into a loaf and leave to rise for 60 minutes.

  • Preheat the oven to 200C, place a baking tray on the bottom rack, dust the loaf with flour, use a knife to make shallow cuts to the dough and place in the oven. Add 120ml of water to the empty baking tray on the bottom rack and bake for 30 minutes.

Cauliflower In Tomato Sauce



  • Heat the oil in a sauce pan, add the garlic and onion, cook while stirring until sauteed. Add the chili flakes, oregano, thyme and rosemary and stir.

  • Tip in the tomatoes, vegetable stock and sugar, mix, bring to a boil, reduce, cover and leave to simmer for 20 minutes stirring occasionally. The sauce should start to thicken.

  • Add the cauliflower florets and the cream to the pan, bring to a simmer over a low heat until the cauliflower is tender.

  • Add lemon juice, salt and pepper to taste and extra cream or water if the sauce is too thick for your liking. Chop the parsley, sprinkle into the stew and mix. Serve with potatoes.

Parsnip Soup


  • 1kg Parsnips
  • 8 Cloves of garlic
  • 1 tablespoon Rosemary
  • 2 tablespoons Maple Syrup
  • 3 Onions
  • 1.5 litres Vegetable Stock
  • 1 Lemon


  • Preheat the oven to 180C, clean the parsnips, cut into chunks and place in a roasting tin a long with the garlic cloves. Drizzle with oil, sprinkle rosemary on top followed by maple syrup, salt and pepper. Toss until coated and place in the oven for 20 minutes or until tender.

  • Slice the onions, heat some oil on a low heat in a pan and cook the onions until they go soft.

  • Carefully place the garlic, parsnips, onions and vegetable stock into a blender, blend until smooth, squeeze in the lemon juice, season with salt and pepper to taste then pour into a saucepan and heat before serving.

Vegan Peanut Butter Flapjacks


  • 128g Peanut Butter plus extra for topping
  • 55g Maple Syrup
  • 3 Bananas
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 300g Oats
  • Dark Chocolate


  • Preheat the oven to 160C and line a baking tray with baking paper or grease with coconut oil.

  • Spoon the peanut butter, maple syrup and bananas into a food processor and blend. Scoop into a mixing bowl, add the cinnamon, nutmeg and oats then mix until combined.

  • Place the mixture into the prepared baking tray and press down firmly until even. Place in the oven and bake for 25 to 30 minutes or until golden brown. Leave to cool.

  • Melt the dark chocolate and drizzle on top of the flapjacks a long with some peanut butter. Place in the fridge for half an hour, slice and enjoy!

Homemade Fresh Pasta



  • In a food processor, pulse the flour then add one egg and the yolk of another egg until a breadcrumb mixture forms.

  • On a clean work surface, knead the dough for a minute then cover in clingfilm and leave for half an hour.

  • Divide the dough in half, flatten with a rolling pin (around 5mm thickness). Fold the dough over and pass through a pasta machine at the largest setting. Refold and roll up to 7 times on the same setting. Repeat this process with the other half of the dough.

  • Pass the dough through without folding, reducing the settings each time and slice into your desired shape.

Plant-Based Ratatouille


  • 5 tablespoons Olive Oil
  • 2 Aubergines chopped
  • 4 Courgettes chopped
  • 2 Bell Peppers chopped
  • 1 Broccoli sliced
  • 1 Onion
  • 3 Garlic Cloves
  • 1 tablespoon Red Wine Vinegar
  • 1 teaspoon Coconut Sugar
  • 4 Tomatoes chopped
  • Basil
  • Salt
  • Fairtrade Organic White Pepper


  • Heat a pan over a medium heat with two tablespoons of olive oil, brown the aubergine for 5 minutes or until soft, remove from the heat and set aside in a bowl.

  • Fry the courgettes in a tablespoon of oil until golden, then add the peppers and broccoli. Set to one side, saute the onion then add the garlic. Stir in the red wine vinegar, sugar and tomatoes and some basil.

  • Place all the ingredients into the pan, season with salt and pepper and cook for a further 5 minutes.

Cheesy Stuffed Peppers


  • 4 Bell Peppers
  • 1 1/2 tablespoons Olive Oil
  • 85g Stuffing
  • 230g Tomatoes chopped
  • 250g Rice
  • 4 Spring Onions
  • 30g Parsley
  • Cheese grated
  • Salt to taste
  • Pepper to taste


  • Preheat the oven to 200C or 180C for fan assisted ovens. Slice the top off the bell peppers, using 1/2 tablespoon of oil, oil the peppers and season with salt and pepper.

  • Make the stuffing as per pack instructions, leave to cool slightly and heat a tablespoons of oil in a frying pan. Fry the stuffing while breaking up with a spoon, add the tomatoes and fry while the rice is cooking in a separate pot in salted water.

  • Drain the rice and stir into the stuffing mixture, remove from the heat and stir in the onions and parsley then season with salt and pepper.

  • Fill the peppers with the mixture, sprinkle cheese on top and bake for 10 minutes or until hot.

Mint & Pea Coconut Soup



  • Chop the potatoes into small cubes, boil in 500ml of water with salt until soft enough to pierce with a fork (around 10 minutes). Tip in the frozen peas and boil.

  • Tip in the coconut milk, bring to a boil and add more coconut milk if too runny. Add the mint, simmer then blend until smooth and creamy.

  • Serve with coconut cream and a sprinkle of pumpkin seeds and linseeds.

Vegan Lentil Stew


  • 4 tablespoons Olive Oil
  • 1 Onion chopped
  • 1 stick of Celery chopped
  • 2 Leeks chopped
  • 4 Garlic Cloves minced
  • 400g Organic Red Split Lentils
  • 150g Kale chopped
  • 1 Sweet Potato peeled and chopped
  • 3 Carrots
  • 400g Chopped Tomatoes
  • 4 Mushrooms sliced
  • 950ml Vegetable Stock
  • 1 teaspoon Cumin
  • 1 teaspoon Onion Powder
  • 1/8 teaspoon Cinnamon
  • Salt
  • Pepper


  • Heat the oil in a pan, add the onions, leeks, celery, carrots and potato and cook for 15 minutes, add the garlic and mushrooms and cook for a further minute of two.

  • Stir in the tomatoes, lentils, vegetable stock, cumin, onion powder, cinnamon, salt and pepper, cover and simmer for 25 minutes. Add the kale, mix and simmer for a further 10 minutes or until the vegetables and lentils are tender.

Easy Vegan Pie



  • Bring the water, quinoa, nutritional yeast, salt, onion powder, garlic powder and butter to a boil, reduce to a simmer, cover and leave for 20 minutes until fluffy then remove from the heat.

  • Stir in the spinach, kale and coconut milk and season with salt and pepper.

  • Grease a pie dish with coconut oil, on a clean work surface lightly dusted with flour, roll out the pastry and line the pie dish with the pastry. Cut around the edges, pack into the dish and spoon the quinoa filling inside.

  • Roll out the pastry one last time, lay on top of the pie and trim the edges, using your fingers pinch the pie pastry together. Lightly brush the top of the pie with plant-based milk and place in a 230C, preheated oven until golden brown and crispy and piping hot.

Ginger Stir Fry


  • 1 tablespoon Oil
  • 30g Almonds
  • 2 Chicken Breasts or Plant-Based Chicken cubed
  • 150g Broccoli Florets
  • 100g Babycorn
  • 1 tablespoon Carrots thinly slices
  • 2 tablespoons Fairtrade Ginger
  • 1/2 Red Pepper
  • 2 halves Baby Bok Choy
  • 2 Spring Onions
  • Noodles



  • In a pan, heat the oil and fry the almonds for a minute or until brown. Season the chicken with the seasoning (to taste), fry for 4 minutes or until browned then remove from the heat. Add the broccoli, corn and carrot to the pan and cook for 5 minutes. Stir in the cooked noodles, ginger and red pepper.

  • In a bowl, add the cornflour and 100ml of water. Mix until dissolved, add the soy sauce, mirin, sesame oil, garlic and crushed chillies. Tip in the almonds and chicken, pour the sauce on top with the pak choy and spring onions. Simmer until the pak choy are tender, the sauce is thick and the chicken is cooked through.

  • Sprinkle with sesame seeds to serve.

Smoky Chickpea Stew



  • Add the onion and garlic to a pan with olive oil and saute until the onions are soft then add the ginger, curry powder, smoked paprika and crushed chillies. Cook and stir for 2 minutes.

  • Add the potatoes, tomatoes and chickpeas a long with the vegetable broth, stir then cover and leave on a medium-high heat. Once boiling, reduce the heat to a simmer for 45 minutes, stirring occasionally.

  • When there's 8 minutes left, boil an egg in a pan of water then place in a bowl of cold water. Peel the egg shell off the egg.

  • Stir the kale into the stew until wilted, serve with the boiled egg on top seasoned with salt and pepper and a little paprika.

Mini Veggie Pies


  • 1 tablespoon Olive Oil
  • 1 Garlic Cloves
  • 280g Tofu
  • 150g Vegetables
  • 2 tablespoons Plain Flour
  • 1/4 teaspoon Mustard
  • 400ml Almond Milk
  • Salt to taste
  • Pepper to taste
  • Puff Pastry


  • Preheat the oven 200C or 180C for fan assisted ovens. Heat the oil and garlic in a frying pan, add the tofu and fry for five minutes or until golden.

  • Tip in your veg of choice, fry for a minute, stir in the flour and add the almond milk. Heat for 5 minutes and stir until the mixture begins to thicken. Season then leave to cool.

  • Dust a clean work surface with flour, roll out the pastry, cut into small circles, grease a cupcake tin with butter or coconut oil and press the pastry circles into the tray.

  • Fill the pies with the tofu and vegetable filling, add a circle of pastry on top and pinch the sides to create a seal. Brush the tops with milk, poke a hole in the top and place in the oven for 25 to 30 minutes or until golden brown.

Energy Granola Bites



  • Tip the oats, cranberries, pumpkin seeds, cinnamon, nutmeg, ginger and salt into a bowl.

  • In a separate bowl, mix the peanut butter, agave nectar and pumpkin puree together, place in the microwave for 20 seconds to soften and mix again.

  • Pour the peanut butter mixture into the oats and stir until combined then fold in the cacao nibs.

  • Scoop the mixture into small bowls, place on a baking tray lined with baking paper and place in the fridge until the energy balls begin to harden.

Tomato & Red Pepper Soup


  • 2 tablespoons Olive Oil
  • 1 Onion chopped
  • 2 Red Peppers chopped
  • 2 Garlic Cloves chopped
  • 500g Tomatoes
  • 1000ml Vegetable Stock
  • 1 tablespoon Basil
  • 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon Smoked Paprika


  • Heat the oil in a pan, saute the chopped onions and peppers (this will take around 5 minutes) then add the garlic, stir and heat for a minute or two.

  • Tip in the tomatoes, paprika, cayenne pepper, vegetable stock and bring to the boil, reduce to a simmer for 30 minutes.

  • Remove from the heat, leave to cool slightly and puree the soup with a food processor. Strain and add extra vegetable stock if desired.

  • Season with salt and pepper, serve hot and garnish with basil and croutons.

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

Share this Post