Here are some easy and delicious recipes using canned veggies that you can prepare quickly:
1. Canned Vegetable Soup
Ingredients:
1 can mixed vegetables (or your preferred canned vegetables)
1 can diced tomatoes
1/2 onion, diced
2 garlic cloves, minced
4 cups vegetable broth
Salt, pepper, and herbs (such as thyme or basil) to taste
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the canned vegetables, diced tomatoes, and vegetable broth.
3. Bring to a boil, then simmer for 15-20 minutes.
4. Season with salt, pepper, and herbs, and serve hot.
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2. Canned Corn Fritters
Ingredients:
1 can corn kernels, drained
1/2 cup flour (use chickpea flour for a gluten-free option)
1/4 cup cornmeal
1/4 cup plant-based milk
1 tbsp olive oil
Salt and pepper to taste
1/4 tsp paprika (optional)
Instructions:
1. In a mixing bowl, combine the corn, flour, cornmeal, milk, olive oil, salt, pepper, and paprika.
2. Heat a non-stick skillet over medium heat and lightly grease with oil.
3. Scoop spoonfuls of the batter into the skillet and flatten with a spatula.
4. Cook for 3-4 minutes on each side until golden brown. Serve with dipping sauce.
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3. Canned Green Bean Stir-Fry
Ingredients:
1 can green beans, drained
1/2 onion, sliced
1 bell pepper, sliced
2 garlic cloves, minced
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sesame seeds (optional)
Instructions:
1. Heat sesame oil in a large pan or wok.
2. Add the onion, bell pepper, and garlic, and sauté for 5 minutes.
3. Add the canned green beans and soy sauce, and stir to combine.
4. Cook for another 5 minutes, until heated through. Garnish with sesame seeds and serve.
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4. Canned Tomato Pasta
Ingredients:
1 can crushed tomatoes
1/2 onion, diced
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp dried basil
1 tbsp olive oil
1 cup pasta (such as spaghetti or penne)
Salt and pepper to taste
Instructions:
1. Cook pasta according to package directions, then drain.
2. In a pan, heat olive oil and sauté the onion and garlic until fragrant.
3. Add the crushed tomatoes, oregano, basil, salt, and pepper, and simmer for 10-15 minutes.
4. Toss the cooked pasta in the sauce and serve.
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5. Canned Mushroom Risotto
Ingredients:
1 can mushrooms, drained and sliced
1 cup Arborio rice
4 cups vegetable broth
1/2 cup white wine (optional)
1/2 onion, diced
2 tbsp olive oil
1/4 cup nutritional yeast (optional for cheesy flavor)
Salt and pepper to taste
Instructions:
1. In a large pan, heat olive oil and sauté the onion until softened.
2. Add the Arborio rice and stir to toast for 2 minutes.
3. Add white wine (if using) and stir until absorbed.
4. Gradually add vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed and the rice is tender (about 20 minutes).
5. Stir in the mushrooms and nutritional yeast (if using), season with salt and pepper, and serve.
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6. Canned Bean Salad
Ingredients:
1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1/2 red onion, diced
1/2 cucumber, diced
1/4 cup olive oil
2 tbsp apple cider vinegar
Salt, pepper, and herbs (like parsley or cilantro) to taste
Instructions:
1. In a large bowl, combine the chickpeas, kidney beans, onion, and cucumber.
2. Drizzle with olive oil and apple cider vinegar, and toss to combine.
3. Season with salt, pepper, and herbs, and refrigerate for an hour before serving.
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7. Canned Pea and Potato Curry
Ingredients:
1 can peas, drained
2 medium potatoes, peeled and cubed
1 can coconut milk
1 onion, diced
2 garlic cloves, minced
1 tbsp curry powder
1 tbsp olive oil
Salt and pepper to taste
Instructions:
1. In a large pan, heat olive oil and sauté the onion and garlic until softened.
2. Add the cubed potatoes and cook for 5-7 minutes.
3. Stir in curry powder, coconut milk, salt, and pepper. Simmer for 15-20 minutes until the potatoes are tender.
4. Add the peas and cook for an additional 5 minutes before serving.
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8. Canned Carrot & Lentil Stew
Ingredients:
1 can carrots, drained and sliced
1 cup dried lentils, rinsed
1 onion, diced
2 garlic cloves, minced
4 cups vegetable broth
1 tbsp cumin
1 tbsp olive oil
Salt and pepper to taste
Instructions:
1. In a large pot, heat olive oil and sauté the onion and garlic until softened.
2. Add the lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil.
3. Lower the heat and simmer for 25-30 minutes until the lentils are tender.
4. Stir in the canned carrots and cook for an additional 5 minutes.
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9. Canned Spinach & Rice Casserole
Ingredients:
1 can spinach, drained
1 cup cooked rice
1/2 onion, diced
1 cup vegan cheese (optional)
1 tbsp olive oil
Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a pan, heat olive oil and sauté the onion until softened.
3. In a baking dish, mix cooked rice, sautéed onion, canned spinach, and vegan cheese (if using).
4. Season with salt and pepper and bake for 20-25 minutes, until bubbly.
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10. Canned Beet Salad
Ingredients:
1 can beets, drained and sliced
1/2 red onion, thinly sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
1. In a bowl, combine the beets and red onion.
2. Drizzle with olive oil and balsamic vinegar.
3. Season with salt and pepper, and garnish with parsley before serving.
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These canned vegetable recipes are simple to make and use pantry staples, making them perfect for quick meals on busy days!
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