Last time I shared some recipe ideas for when you need to stay indoors and have limited access to fresh food. Here’s another fresh batch of vegan freezer & pantry recipes you can try at home! Head over to the video below and don’t forget to scroll down for the written recipes!
Prior to this, I already shared some vegan freezer & pantry recipes in a previous video. However, I figured that since most of us are going to be staying home for quite some time due to this nasty virus, I might as well create more recipes to share with you guys.
I’m not gonna lie, I am feeling a bit unmotivated and unproductive at the moment. Even though I have the privilege of working from home and I really should be used to this, I guess there’s a lot on my mind. However, I think it would be important to keep creating content, especially since many of you guys are just sitting home at the moment, not knowing what to do. Hopefully, this will be helpful to you.
This was a fun video to film because I felt like I was doing my own little cooking show~ It’s something a little bit different and it’s nice to keep things casual so we can just chat and cook together. Let me know if you like this type of video!
So the recipes I made are Spicy Soba Noodles, TVP Fried Rice, and… *drumroll please* SaVeg Cafe’s very own Berry Muffins (yes, it’s the same one I sell at my cafe, only I used a different berry for this recipe)! These are all freezer- and pantry-friendly recipes, so you don’t have to worry about going outside to buy ingredients. Also, for the ingredients you can purchase online, I’ve added links to where you can buy them. Many pantry staples, you could find online.
If you missed Part 1 of my quarantine-friendly recipes, click here to watch it. Otherwise, head on over to Part 2 and scroll down for the written recipes!
Let’s get cooking!
Spicy Soba Noodles (Freezer & Pantry Friendly)
- 1 serving soba noodles (you can use whatever noodles you have)
- 1 cup frozen vegetables of choice – I used green beans
- 1/2 cup shelled edamame beans
For the sauce:
- 1 tbsp red pepper paste (gochujang)
- 1/2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar (or any vinegar you have)
- 1/2 tbsp agave nectar or maple syrup (or any sweetener of your choice)
- 1 tsp garlic powder
- /2 tbsp roasted sesame seeds
- Boil water in a pot for the noodles.
- While waiting for the water to boil, begin making the sauce by mixing gochujang, soy sauce, vinegar, garlic powder, your sweetener of choice, and sesame seeds (although you can also add this after you’ve cooked the noodles). Mix well and set aside.
- Once the water begins to boil, throw in the noodles along with some frozen veggies and edamame beans. Cook for 4-5 minutes or until the noodles have cooked.
- Strain the cooked noodles and veggies and rinse in cold water.
- In a large bowl, throw in the noodles, veggies and edamame beans with the sauce and mix everything well.
- Transfer onto a plate (although I would normally just eat it straight out of the bowl LOL).
- Top with more sesame seeds if desired.
TVP Fried Rice (Freezer & Pantry Friendly)
- 1 cup water
- 1 tbsp soy sauce or tamari
- 1/4 tsp ground ginger
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp apple sauce (or use another sweetener but less!)
- 1 cup textured vegetable protein (TVP)
NOTE: add as much of the TVP into the fried rice as you want, you can also use the TVP in other recipes and dishes as well.
For the fried rice:
- 1 tbsp vegan butter or oil
- 1 cup frozen mixed vegetables
- 1.5 cups day-old rice
- 1 tbsp soy sauce or tamari
- 2-3 tbsp ketchup or more (optional)
- Boil water in a pot. Once it starts boiling, turn the heat to low and add in soy sauce, ground ginger, onion powder, garlic powder, and apple sauce (you can use any sweetener of your choice – if you use a different sweetener, you will need a lot less). Whisk well.
- Add in the TVP and mix well before quickly turning the heat off. Set aside.
- In a separate pan, melt some vegan butter and add in the frozen vegetables.
- Add in some cooked rice and mix well.
- Add soy sauce to your fried rice and mix everything well (Feel free to adjust the flavour according to how you like).
- Once the rice and veggies are cooked and mixed well together, mix in desired amount of the TVP mixture and some ketchup.
- Top with sesame seeds and more ketchup if desired.
SaVeg Cafe Berry Muffin Recipe (Freezer & Pantry Friendly)
- 1 cup oats (ground) or around 3/4 cup oat flour
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1 1/4 cup soy milk
- 1/4 cup apple sauce
- 1/4 cup oil
- 1 tsp vanilla
- 1.5 cup berries
- Preheat the oven to 400 ℉.
- In a large mixing bowl, mix together the dry ingredients (except brown sugar) — oat flour, flour, baking soda, salt, baking powder, baking soda, and salt. Whisk well.
- In a separate mixing bowl, combine the wet ingredients — brown sugar (I added this into the wet ingredients), soy milk, apple sauce, oil, and vanilla. Mix well.
- Pour the wet ingredients into the dry ingredients. Mix well until the consistency becomes smooth.
- Add in the berries (leaving a few for topping) and mix well.
- Grease a muffin tray using oil or vegan butter (or cooking spray if you have one).
- Spoon the batter evenly onto your muffin tray. Top each batter with some berries before placing it into the preheated oven. Allow it to bake for 30-35 minutes.
- Let it cool before serving.