Coping Strategies

Ideas for 15-Minute Plant-Based Dinners and What to Have on Hand

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One myth out there is that plant-based cooking takes a lot of time. I’m here to prove that’s not always the case. There are plenty of plant-based dishes that can be made quickly without losing healthiness, affordability, and flavor. I link to recipes where I have one — many can be improvised. I also provide a list of items to consider stocking in your pantry, refrigerator, and freezer so that you can put together a quick dinner at a moment’s notice. Bon appetit!

Ideas for 15-minute plant-based dinners

What to have in stock

Freezer

  • Tempeh

  • Vegan crema 

  • Frozen vegetables (spinach, corn, peas, edamame, carrots, etc.)

  • Frozen “beef crumbles” (Boca or other brand)

  • Make double batches of entrees, burgers, soups, and sauces and freeze the leftovers

  • Raw cashews

Fridge

  • Cilantro and parsley

  • Broccoli and/or cabbage slaw

  • Miso

  • Extra-firm tofu

  • Fresh Yakisoba and/or Udon noodles

  • Vegan cheese (can also be frozen)

  • Vegan mayonnaise

  • Yumm sauce

  • Long-lasting vegetables (carrots, celery, kale, broccoli, cauliflower, cabbage, green beans, etc.)

  • Shorter-lasting vegetables each week (mushrooms, asparagus, bell peppers, cucumbers, zucchini, etc.)

Pantry

  • Potatoes

  • Onions

  • Garlic

  • Tomatoes

  • Avocados

  • Cans of beans, including refried beans, baked beans, and chili beans

  • Cans of tomato paste, diced tomatoes, tomato sauce

  • Tahini

  • Roasted seeds (sunflower, pumpkin)

  • Peanut, almond, and/or cashew butter

  • Shelf-stable cooked brown rice

  • Bulgur, couscous, quinoa

  • Whole wheat tortillas

  • Corn tortillas

  • Salsa

Spices

  • Oregano, basil, thyme, Italian herbs

  • Garlic and onion powder, lemon pepper

  • Chili powder, red chili flakes, cayenne pepper

  • Spice mixes

  • Italian dressing dry mix

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