In the context of the COVID-19 pandemic, many people have taken to shopping less often. And some favorite food items might be out of stock or in short supply. But there are many nutritious, delicious, and easy plant-based options available using simple pantry basics and minimal ingredients.
When authorities began issuing stay-at-home orders to combat the spread of COVID-19, people began loading up on foods with a long shelf life (that is, pantry foods). But no one knew how long the new normal would last. And some people reasoned that they needed to store enough food to see them through a two to four-week quarantine in case they contracted the virus and weren’t able to leave their home at all. Eventually you’d use them all up, right? And maybe you could come up with some quick and easy plant based recipes in the process.
But that uncertainty also led to panic buying, creating a frightening sight of empty store shelves, which led to even more panic buying in response. For the first time in some of our lifetimes, there has been a real fear of food shortages. The meat industry has been hit especially hard by COVID-19, causing products to remain out of stock or arrive sporadically and in limited quantities. And some fruits and vegetables are rotting in fields and warehouses as the supply chain breaks down.
As a result of the changing food landscape, you may find yourself having to get creative while cooking, use substitutions, or look for plant-based recipes that use minimal ingredients. Or you might be stocked up on canned goods and non-perishables but wonder how you can use them to make healthy and enjoyable meals. (Here’s an article about healthy pantry foods that you should have on hand, not just during pandemic times, but as the foundation of your diet.) Either way, we have your back. Read on to find out how to use pantry foods to come up with easy plant based recipes (with a sampling of a few of our favorites).