Vegan Store Cupboard Challenge

alec_eiffel

Hi everyone,

My pantry is FULL. We are working through it so I thought I'd jump in for some ideas. I love veg crumble too, I either do a tomato based one or one with just a bit of sauce made with bouillon and herbs, leek and butterbean crumble is on the menu for next week *yum*.

Tonight we having bottom of the fridge veg in jerk sauce, can't wait. Next week we're eating from the freezer all week, so I get a week off cooking and I get rid of some stuff that's been hiding in there for ages.

115K

I don't think I have ever made a savoury crumble. I must try that one day.:)

I've nearly run out of my batch cooked meals so tomorrow I'm going to make another two meals with two servings for each. I find it so helpful to have a "ready made" meal in the fridge for when I can't be bothered to cook, which is quite often.:o:D Then I only have to think about what to have for breakfast and I usually have either cereal with almond milk or peanut butter or baked beans on toast. I also have some nice strawberry jam and some muffins in the fridge at the moment.

I'm thinking of doing a vegetable stir fry with fresh pineapple and cashews and a potato and chickpea curry along with some rice to have with both meals.

bmma

Hello have just come across this thread again-what a memory!
In the process of restocking the store cupboard again-not empty,but a few things need replacing-using a lot of marigold stock powder as I like home made soup for lunch-will not forget about the thread again-have made note in diary x

MandM90

MandM90 wrote: »

Decided I have far too much food and must make an inventory. So here goes.

Freezer

2 HM pizza bases: one mini, one large (for 2)

Roughly 3 portions of tomato sauce for pizza/pasta

2 portions of Veggie Thai Red Curry

6 bags of smoothie mix (home mixed, 2 servings per bag)

4 bags blueberries

1 bag tropical fruit

3 bags mixed berries

1 large bag of spinach

Handful frozen peas

2 X half full bags of mixed chopped veg :mad:

Cubes of chopped chilli

Lentil shepherds pie (filling only)

Miscellaneous grey/green soup(?) :rotfl:

Tub mushroom gravy

Bag frozen sweetcorn

Tub leftover gravy (might just be bisto...WHY, M WHY!?)

Sweet and sour tofu

Frozen edamame beans

Thai Herbs

Chopped Butternut squash

3X small tupperware boxes of bean chilli


...I might work through the freezer first, then think about the cupboard!!


Adjusting the next couple of weeks meal plans to include:

Bean chilli, with brown rice (cupboard)
Lentil shepherds pie (spuds in cupboard) with peas/mixed veg
Thai red curry and rice
Edamame tom yam
Tagine and cous cous
Smoothies
Veg burgers and wraps (with hm chips and salad)
Sweet and sour tofu with rice/noodles
Pizza

OUT:

Veggie burgers
Chickpea tagine
Lentil bolognese
Berries
2X jars peanut butter (still have a few)
2X jars apricot and fig jam
1 pack bread flour

Slowly slowly...

Still have a million tins of beans. We want to "transition" to dried, to save space in the cupboard for homemade preserves from the allotment. Going to attempt some HM veggie burgers soon and try and find the perfect recipe!

115K

I'm going to have some leftover chickpea and sweetcorn pasta for lunch and make a "cheese" sauce to go with it. It's the Free & Easy dairy free cheese mix and you just make it up like you would a white sauce with milk. I'm using unsweetened soya milk.

I'm also going to make a tomato sauce with green peppers and onions as I have two pizza bases in the cupboard and I will use some jalapeno peppers and some tinned pineapple to go on top. I will eat one today for dinner with salad and then put one in the freezer so I have a vegan pizza ready to cook when I want one.:)

MandM90

1 block of firm tofu and 2 of silken to use up.

Any ideas/tried and tested recipes?

WantToBeSE

Do you have spices etc for marinades? For the firm, i would be tempted to marinade in 5 spice, garlic, ginger of soy sauce (for a Chinese style dish) and stir fry with veggies and add to noodles.

Or you could marinade with herbs and tomato and use in an Italian dish? But i would say that you need to marinade overnight.

No idea with the silken, sorry.

MandM90

WantToBeSE wrote: »

Do you have spices etc for marinades? For the firm, i would be tempted to marinade in 5 spice, garlic, ginger of soy sauce (for a Chinese style dish) and stir fry with veggies and add to noodles.

Or you could marinade with herbs and tomato and use in an Italian dish? But i would say that you need to marinade overnight.

No idea with the silken, sorry.

I have all these things (in my shamefully cluttered store cupboard). We're so boring with tofu; usually just fry in batter and dip in HM chilli jam - stir fry is a good idea which we haven't made recently.

You've also reminded me I have a bottle of BBQ sauce somewhere, so may try that

alec_eiffel

I really like roasted tofu, it's delicious done with BBQ sauce, we either have it hot with sweet potato fries, wedges or something like that. Or cold with loads of salad and relish on a massive sandwich. Tofu scramble is really nice too.

I've never used silken tofu though I'm afraid.

Prudent

I am just starting to get the hang of vegan cooking. I made this vegetable crumble and it is so nice!

http://www.vegetarianrecipesmag.com/vegetarian-recipes/vegetable-bean-crumble