It’s no secret that everything we’re accustomed to has come to a standstill. Restaurants, hair salons, nail places, gyms, and daycares are closed and even food shopping has become quite the adventure. 

Beyond the shared solidarity in staying home, what we all also have in common is that we need to eat. Yes, there are still places offering takeout and delivery, but sometimes it can be fun to be a chef in your own home. To help you achieve those #chefgoals, Jennifer Rossano of Neurotic Mommy has compiled a list of 10 easy recipes you can make with staple items from your pantry. Plus, with this list, it’s very simple — you can adjust according to the food you have on hand instead of rushing out to get ingredients. {Editor’s note: many of the recipes are vegan-friendly, but non-vegan products can be used, too.}

Remember, you can use whatever ingredients you have. For quarantine cooking, it doesn’t need to be pretty nor do we need to be picky. 

Grilled Chocolate Banana and Peanut Butter Sandwich

What you’ll need:

• – 2 slices of bread {sprouted or whole grain}
• – 2 tbsp creamy peanut butter {sub almond or sun butter}
• – 1 banana, sliced
• – 2-3 dark chocolate squares, chopped

Melted dark chocolate, creamy peanut butter, and sweet bananas all wrapped up in one sandwich. All this amazingness in each and every bite. Get the recipe here.

Toasted Avocado and Bean Pitas

What you’ll need:

• – 4 pitas of choice, I used wholewheat
• – 1, 15oz can red kidney beans
• – 4 ripe avocados
• – A dollop of vegan sour cream per pita
• – A handful of green onions or scallions
• – Salt/pepper to taste
• – 2 teaspoons garlic powder, divided, plus more to taste

These toasty avocado and bean pitas will keep you warm, full, and cozy while on quarantine. Find the recipe here.

See More: 7 Easy Decadent Dessert Recipes to Make at Home

Blueberry Banana Smoothie

What you’ll need: 

• – 1 cup coconut water
• – 4 bananas
• – 1 cup wild blueberries or regular blueberries
• – 2 dates
• – 1-2 cups spinach {optional}
• – Ice as desired

This easy-to-make smoothie comes packed with fresh or frozen fruit and has a sweet taste that will help with those sweet cravings during quarantine. Get the recipe here.

One Skillet Vegan Hamburger Helper

What you’ll need:

• – 2 cups organic elbow macaroni
• – 8oz organic tempeh
• – 1 tbsp extra virgin olive oil
• – 1 cup marinara sauce
• – 1 1/2 cup vegan cheese sauce
• – 1 tsp paprika
• – 1 tsp cumin
• – 2 tsp parsley
• – Salt/pepper to taste
• – 1 red bell pepper, diced
• – 1/2 yellow onion, diced
• – 1 cup green onions, diced

You can use whatever cheese you have on hand or you can make your own cheese within this recipe. You can use seasoned tempeh, tofu, or any protein you prefer. This dish is ultra cheesy, and kid and adult approved!  Try the recipe here.

One-Pot Vegan Enchilada Pasta

What you’ll need:

• – 2 tbsp extra virgin olive oil
• – 1 small onion, diced
• – 3-4 garlic cloves, sliced
• – 2 cups low sodium vegetable broth
• – 1 package of McCormick’s NEW Organics Recipe Mixes
• – 1 bag of frozen vegetables {chef’s choice}
• – Salt/pepper to taste
• – 1 cup enchilada sauce
• – 3 cups dried elbow pasta
• – 1 1/2 cup vegan shredded mozzarella cheese
• – 1/2 cup green onions
• – 1/2 cup black olives

This go-to weeknight dinner is perfect for something wholesome, quick, and easy. And more than likely it can be made with staple ingredients you already have in your pantry. The melty vegan cheese, vegetables, and comfort of pasta are ready to eat in less than 20 minutes. Get the recipe here.

Read More: 10 Ways to Up Your Taco Tuesday Game at Home

One-Pot Vegan Mushroom Pasta

What you’ll need:

• – 4 1/2 cup water
• – 1 pound quinoa + brown rice spaghetti
• – 1 pound cremini mushrooms, sliced
• – 1 pound frozen or fresh peas
• – 2 zucchini, quartered
• – 2 cloves garlic, sliced
• – 3 tsp thyme
• – 1 tbsp nutritional yeast
• – 1 tbsp coconut butter or any vegan butter
• – 1/4 c almond milk
• – 1 tbsp brown rice flour for thickening
• Salt/pepper to taste
• – Vegan parmesan cheese to taste

This one is called pot vegan mushroom pasta, that’s all it takes to make, one pot. Use whatever frozen veggies you have, load it up and make it your own. Jennifer Loves throwing everything into one pot and boom, 20 minutes later it’s done. Try the recipe here.

Lentil Pasta with Butter & Garlic Sauce

What you’ll need:

• – 12 oz bag red lentil pasta {or any pasta you have on hand}
• – 8 cloves garlic, minced
• – 4 tbsp vegan butter
• – 4 tbsp extra virgin olive oil
• – 1 tbsp garlic powder
• – Salt/pepper to taste
• – 10 oz broccoli, steamed or boiled
• – Vegan parmesan cheese to top

Protein-packed lentil pasta with vegan butter + garlic sauce and steamed broccoli, made in 15 minutes. A definite weeknight favorite that can be on quarantine repeat. Find the recipe here. 

Sweet Potato Mac & Cheese

What you’ll need:

• – 16 oz of elbow macaroni {or any pasta of choice}
• – 1 large sweet potato {or 1 cup}, baked or boiled soft
• – 1/2 cup water
• – 1/4 cup almond milk
• – 1/4 cup coconut cream
• – 1 tsp braggs liquid aminos or organic soy sauce
• – 1 tbsp hemp seeds
• – 1/4 cup nutritional yeast
• – 1 tsp yellow mustard
• – 2 tsp garlic powder
• – 2 tsp onion powder
• – 2 tsp parsley
• – Salt/pepper to taste
• – 2 cups steamed broccoli {optional}
• – 1 cup applesauce {optional}

To make the most of any sweet potatoes you have on hand, check out Jennifer’s super cheesy mac + cheese made with, you guessed it, sweet potatoes. It’s healthy, nut-free, oil-free, super smooth, creamy, and delicious. Your very small social distancing house guests wouldn’t even suspect it. Get the recipe here.

BBQ Chickpea Pizzas

What you’ll need:

• – 6 small flour tortillas
• – 1 – 15oz can of chickpeas, drained and rinsed
• – 1/4 cup BBQ sauce for the chickpeas
• – 1 tbsp BBQ sauce for the flour tortillas
• – 1/8 cup vegan mozzarella, per pizza
• – 1/2 tbsp vegan ranch dressing, per pizza
• – 1 red onion, sliced
• – 1/2 cup pineapple, diced
• – Cilantro, to garnish

This is one of those things you can grab what you have and add it on top. Jennifer likes using wraps as a pizza crust or you could even use something like English muffins, depending on what you have on hand. BBQ coated chickpeas on top of melty vegan mozzarella cheese and this dish is loaded with so much goodness, you’ll likely find yourself making it again quite often. Find out how to make this here.

Taco Spaghetti 

What you’ll need:

• – 1 lb spaghetti
• – 13.7 oz beefless ground
• – 2 tbsp avocado oil
• – 2 tbsp tomato paste
• – 14.5 oz diced tomatoes or mild salsa
• – 4 oz green chiles
• – 1 packet taco seasoning
• – Salt/pepper to taste
• – 1/2 cup black olives
• – 1/2 cup green olives
• – 1/2 or 1 cup vegan cheddar shreds
• – 1/2 cup green onions to garnish
• – Vegan sour cream to top
• – Vegan parmesan cheese

Whether you deem this to be spaghetti as a taco or tacos as spaghetti this dish is packed with flavor. Loaded with all the delicious cheesy taco fixings, it’s an easy weeknight dinner, and super quick clean up! Get the recipe here.

Be well, stay safe, and enjoy your food!

Will you be trying one of these recipes? Let us know 

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