Non Perishable Dinner Recipes for Easy Meal Planning

In today’s fast-paced world, having a few go-to non perishable dinner recipes can be a true lifesaver. Whether you’re stocking up for emergencies, dealing with a busy schedule, or simply want to reduce food waste, non perishable ingredients offer convenience without sacrificing flavor.

These recipes are designed to be easy, nutritious, and adaptable, allowing you to whip up satisfying meals using pantry staples that last for months or even years. From hearty stews to flavorful pasta dishes, non perishable dinner recipes keep your kitchen ready for anything.

In this post, we’ll explore some delicious and practical recipes that rely on shelf-stable ingredients. You’ll find detailed ingredient lists, simple instructions, and helpful tips to make these meals your new favorites.

Plus, you’ll discover useful variations and serving suggestions that add versatility to your pantry cooking. Ready to make dinner stress-free and tasty?

Let’s get started!

Why You’ll Love This Recipe

Non perishable dinner recipes are a game changer for busy households and anyone looking to simplify mealtime. These recipes:

• Use ingredients that last a long time without refrigeration
• Are budget-friendly and reduce food waste
• Are easy to prepare, often requiring minimal cooking skills
• Offer nutritious, comforting meals that satisfy your hunger
• Can be customized to suit your flavor preferences or dietary needs

Whether you’re new to pantry cooking or a seasoned pro, these recipes will inspire you to make the most of your non perishable staples.

Ingredients

• 1 cup dried lentils (green or brown)
• 1 cup rice (white, brown, or jasmine)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, finely chopped (optional fresh or use dried onion flakes)
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 2 tbsp olive oil or vegetable oil
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 4 cups vegetable broth (can use bouillon cubes)
• Salt and pepper to taste
• Optional: 1/2 tsp chili flakes for heat
• Optional: canned corn or frozen peas for extra veggies

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula for stirring
• Measuring cups and spoons
• Knife and cutting board (if using fresh onion and garlic)
• Colander or strainer for rinsing beans and lentils
• Bowl for soaking lentils (optional but recommended)

Instructions

1. Prepare the lentils: Rinse 1 cup of dried lentils thoroughly under cold water. Soak them for 30 minutes if you have time; this reduces cooking time and improves digestibility.
2. Sauté aromatics: Heat 2 tbsp of olive oil in your pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
3. Add spices: Stir in 1 tsp cumin powder, 1 tsp smoked paprika, and chili flakes if using. Cook for 1 minute to toast the spices and release their aroma.
4. Add liquids and main ingredients: Pour in the can of diced tomatoes with their juice, 4 cups of vegetable broth, soaked lentils, and 1 cup of rice. Stir well to combine everything.
5. Simmer the stew: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally, until the lentils and rice are tender. Add more broth or water if needed.
6. Add beans and optional veggies: Stir in the rinsed black beans and any canned corn or frozen peas you like. Cook for an additional 5-10 minutes to heat through.
7. Season to taste: Add salt and pepper as needed. Adjust spices if you prefer more heat or smokiness.
8. Serve hot: Once everything is cooked and flavorful, remove from heat and serve immediately.

Tips & Variations

“Keep your pantry stocked with a variety of canned and dried staples to mix and match ingredients for endless recipe possibilities.”

• Use different beans: Swap black beans for chickpeas, kidney beans, or cannellini beans based on your preference or pantry stock.
• Spice it up: Add curry powder, turmeric, or Italian seasoning for alternate flavor profiles.
• Make it creamy: Stir in a can of coconut milk near the end for a rich, creamy version.
• Vegetable boost: Add freeze-dried or canned vegetables like carrots, green beans, or mushrooms for more texture and nutrients.
• Use instant rice or lentils: For quicker meals, use quick-cooking rice and lentils, reducing cooking time to 10-15 minutes.

Nutrition Facts

This recipe is rich in plant-based protein and fiber, making it a balanced and satisfying meal. Adjust sodium by using low-sodium broth or rinsing canned beans thoroughly.

Serving Suggestions

This hearty non perishable dinner is perfect on its own or paired with simple sides. Here are some ideas:

• Serve with warm crusty bread or crackers for dipping
• Top with fresh herbs like parsley or cilantro for brightness
• Add a dollop of dairy-free yogurt or sour cream for creaminess
• Pair with a fresh salad such as the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas to add crunch and freshness
• Include a side of steamed or roasted frozen vegetables for a complete meal

Conclusion

Non perishable dinner recipes are a smart and delicious way to keep your kitchen ready for any occasion. Utilizing pantry staples like dried lentils, canned beans, rice, and tomatoes, you can create flavorful and nutritious meals with minimal effort.

These recipes not only save time and money but also help reduce food waste by making the most of shelf-stable ingredients. Whether you’re an experienced cook or a beginner, these dishes are approachable and easy to customize.

Remember, a well-stocked pantry is your best friend during busy weeks or unexpected events. For more inspiration on plant-based meals using pantry ingredients, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and explore other creative ideas like the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

Also, don’t miss our Budget Bytes Recipe Thai Noodles Vegetarian and Delicious for another quick pantry-based meal.

With these recipes and tips, you’re all set to enjoy easy, tasty dinners anytime—no fresh ingredients required!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chickpea and Tuna Salad”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick and easy non-perishable dinner combining canned chickpeas and tuna for a protein-packed meal. Perfect for pantry-friendly cooking without refrigeration.”, “prepTime”: “PT10M”, “cookTime”: “PT0M”, “totalTime”: “PT10M”, “recipeYield”: “2 servings”, “recipeIngredient”: [“1 can (15 oz) chickpeas, drained and rinsed”, “1 can (5 oz) tuna in olive oil, drained”, “1/4 cup jarred roasted red peppers, chopped”, “2 tablespoons olive oil”, “1 tablespoon lemon juice”, “1 teaspoon dried oregano”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “1 tablespoon chopped parsley (optional)”, “1/4 cup chopped red onion”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Drain and rinse chickpeas thoroughly.”}, {“@type”: “HowToStep”, “text”: “Drain tuna and flake with a fork.”}, {“@type”: “HowToStep”, “text”: “In a bowl, combine chickpeas, tuna, roasted red peppers, and red onion.”}, {“@type”: “HowToStep”, “text”: “Add olive oil, lemon juice, oregano, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Mix well until all ingredients are evenly coated.”}, {“@type”: “HowToStep”, “text”: “Garnish with chopped parsley if desired.”}, {“@type”: “HowToStep”, “text”: “Serve immediately or chill for 30 minutes before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “28 g”, “fatContent”: “15 g”, “carbohydrateContent”: “20 g”}}