Cooking Recipes Vegan

5 Store Cupboard Essential Recipes

26th March 2020

We’re all cooking a bit differently right now, relying on store cupboard essentials and perhaps cooking with ingredients we don’t usually use. 

To help you make the most of your store cupboard, we’ve rounded up some delicious, easy and nutritious recipes using tinned tomatoes, beans, lentils, and pasta, and suggested some simple swaps to help you keep cooking – no matter what ingredients you have to hand.  

We’d love to see what you’re cooking, tag your creations with #FarmdropFoodies so we can see which recipes you’re trying out, or old favourites you’re perfecting at home. 

Stuck for what to cook? Send us a message and we’ll do our best to help with some recipe inspiration.

Chickpeas: Baked Aubergine and Chickpea Curry

Baked aubergine and chickpea curry

Tinned chickpeas are a brilliant store cupboard staple, great for making hummus or bulking out tagines, soups, stews and curries. This baked curry is delicious, simple and packed with nutrients. If you can’t get aubergines try using other veg such as cauliflower, butternut squash, mixed peppers and courgette.

  • Serves 4
  • 30 minutes
  • Vegetarian, vegan, gluten free, dairy free


  • 2 organic aubergines, cut into inch-size chunks
  • 1 clove of organic garlic, peeled and chopped
  • 15g organic ginger, peeled and chopped / 1tsp ground ginger
  • 1 organic red chilli, deseeded and chopped / 0.5tsp dried chilli flakes
  • 450g organic cherry tomatoes,/ chopped larger tomatoes
  • 400ml organic coconut milk / 200g solid coconut cream & 200ml water
  • 1 tin organic chickpeas, drained
  • 100g organic baby spinach
  • 1 tsp curry powder
  • 2 tbsp rapeseed, vegetable or sunflower oil
  • 1tsp salt


  1. Preheat the oven to 200℃.
  2. Add the aubergine or other veg, garlic, chilli, ginger, curry powder and oil to a roasting dish. Bake for 15 minutes.
  3. Stir in the tomatoes, salt, coconut milk and chickpeas. Roast for a further 15 minutes.
  4. Take out of the oven and stir through the spinach. Serve with a side of steamed rice.

Cannellini beans: Homemade Baked Beans

Homemade baked beans

These homemade beans are quick and easy to make, and perfect for topping toast, jacket potatoes or with everyone’s favourite tea time treat – fish fingers. You could also use haricot or butter beans, which will need a little more cooking time to become tender.   

  • Serves 4
  • 20 minutes
  • Vegetarian, vegan, gluten free, dairy free


  • 1 red onion, chopped
  • 1 tbsp red wine vinegar
  • 1 tsp dark muscovado sugar / other sugar, preferably brown but use what you have
  • 1/2 tsp smoked paprika
  • 1/2 tsp chilli flakes
  • 1 can cannellini beans, drained 
  • 1 tin of chopped tomatoes / or passata 
  • 100ml vegetable stock


  1. Add a glug of olive oil to a pan, fry the onion until soft. 
  2. Add the smoked paprika and chilli flakes. 
  3. Turn up the heat and add the vinegar, then add the tomatoes, sugar and veg stock.
  4. Bring to the boil and simmer for 10 minutes. 
  5. Add the beans, then simmer for a further 5 minutes. 
  6. Season with salt and pepper. 

Lentils: Sausages and Lentils

Sausages and Lentils

Lentils are so versatile and easy to prepare, such as in this hearty one pot dish which would also be delicious with roast veg, chicken or duck. This recipe uses dried lentils but you could also use tinned or precooked lentils from a pouch – if you’re doing this, grill or bake the sausages instead, cook the lentils on the hob with the softened onion, celery, herbs and a few splashes of chicken stock for 10 minutes to bring together and then return the cooked sausages to the dish. 

  • Serves 4-6
  • 45 minutes
  • Dairy free


  • 10 Lincolnshire sausages (or other quality sausages) 
  • 300g organic dark speckled lentils / or pre-cooked lentils. Use 2 tins or 1 precooked pouch
  • 1 organic red onion, chopped
  • 2 sticks of organic celery, chopped
  • 3 cloves of organic garlic, peeled and left whole
  • 1 organic bay leaf / or use dried 
  • 1 sprig of organic rosemary
  • 1 ltr chicken stock
  • 1 tbsp dijon mustard
  • 1 tbsp sherry vinegar / or red wine vinegar


  1. Preheat the oven to 180℃. Fry the sausages in a little oil, in an ovenproof dish on the hob. Remove once browned.
  2. Fry the onion and celery for 10 minutes, until soft.
  3. Return the sausages to the dish, and add the lentils, garlic, bay leaf, rosemary and stock. Stir, put the lid on and bake in the oven for 35-40 minutes, until the lentils are tender.
  4. Once the lentils are cooked, take out the garlic cloves and mash them into the dish. Stir in the vinegar and mustard and season with salt and pepper. Serve with a green salad.

Any tinned beans & pasta shapes: Minestrone


This soup is fantastic for using up pasta odds and ends as you can use any small pasta shapes or spaghetti, broken into small pieces. No pasta left? Rice, bulgur wheat, giant couscous, spelt or any other grains you have available are brilliant in its place. Use grains with a similar cooking time to small pasta shapes (about 8-10 minutes) and replace directly in the recipe, or cook separately and add at the end. 

  • Serves 8
  • 1 hour
  • Vegetarian, vegan, dairy free


  • 1 butternut squash
  • 2 courgettes
  • 400g cannellini/haricot/butter/mixed beans
  • 800g chopped tomatoes / passata 
  • 1 tsp dried oregano / basil / mixed herbs
  • 3 garlic cloves
  • 1 onion
  • 2 carrots 
  • 2 celery
  • ltr vegetable stock
  • 100g pasta 
  • Parmesan to serve (omit for vegan/veggie)


  1. Peel and finely dice onion and garlic. Peel and cube squash, top, tail and chop courgettes, finely dice the carrots and celery.  In a large stock pot heat a glug of oil and sweat the veg for 10-15 minutes until soft.  
  2. Add chopped tomatoes and vegetable stock, bring up to boil and simmer for 30 minutes. 
  3. If you’re using bigger pasta shapes, break them up by bashing with a rolling pin. Add your pasta or grains, dried herbs and beans and cook for a further 5-10 minutes until al dente.
  4. Check for seasoning then ladle into deep bowls and serve with hunks of bread. 

Chopped tomatoes: Easy Veggie Curry

Veggie curry

Tinned tomatoes are a store cupboard essential for a reason – they have so many uses! Simply whizz up with some garlic, herbs and seasonings for a super quick pasta sauce, add to a soup or stew, or in this easy veggie curry. You can switch out the vegetables for whatever you have available, and you can also omit the coconut milk, or use some yoghurt in its place. 

  • Serves 4
  • 45 minutes
  • Vegetarian, vegan, gluten free, dairy free


  • 1 head of organic broccoli, cut into bitesize florets
  • 1 organic aubergine, cut into chunks
  • 1 organic sweet potato, peeled and cut into chunks
  • 1 organic red pepper, halved, deseeded and cut into chunks
  • 1 organic onion, chopped
  • 1 inch piece of organic ginger, peeled and finely chopped / 1 tsp dried ginger 
  • 2 cloves of organic garlic, crushed and chopped
  • 2 organic red chillies, deseeded and finely chopped /  1tsp dried chilli (or to taste)
  • 1 tin of organic coconut milk /  or 150ml natural yoghurt 
  • 1 tin of chopped organic tomatoes
  • 1 organic lime, juiced / 1 lemon 
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric


  1. Preheat the oven to 200°C. Put the aubergine and sweet potato onto separate baking trays, drizzle over oil and season with salt and pepper. Roast in the oven until they are both soft, for 25-35 minutes.
  2. In a large pan, add a glug of sunflower oil. Add the onion with a pinch of salt and sweat for 10 minutes on a medium heat. Add the fresh chilli, fresh ginger and garlic, cook for a further 5 minutes. 
  3. Now add the spices: garam masala, cumin, coriander and turmeric (and dried ginger and chilli flakes if using), cook for another 5 minutes.
  4. Tip in the coconut milk if using and the chopped tomatoes, turn up the heat and boil to reduce the sauce slightly, for 10 minutes. 
  5. Add the broccoli florets and red pepper and boil for 5 minutes until they are soft. 
  6. Season with salt and lime juice, then stir in the roasted aubergine and sweet potato and plain yoghurt if you’re using that instead of coconut milk. Serve heaped onto fluffy basmati rice, or with naan breads. 

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