6 creative vegan dinners you can pull together from pantry staples

Ingredients

• 2 tbsp olive oil
• 1 medium onion (or 1 tbsp onion powder if you’re out), chopped
• 3 garlic cloves (or 1 tsp garlic powder), minced
• 1 tsp cumin + 1 tsp smoked paprika (regular paprika works)
• 1/4–1/2 tsp red pepper flakes
• 1 can (14–15 oz) crushed or diced tomatoes
• 1 can (14–15 oz) chickpeas, drained and rinsed
• 1 tsp sugar or maple syrup (balances acidity)
• Salt & black pepper
• 12 oz pasta (any shape)
• 2 tbsp olive oil or vegan butter
• 3–4 garlic cloves (or 1–1.5 tsp garlic powder), minced
• 1 can (14–15 oz) white beans (cannellini or great northern), drained
• 1 cup vegetable broth (or water + 1/2 stock cube)
• 2 tbsp nutritional yeast (optional but nice)
• 1–2 tsp lemon juice or 1/2 tsp vinegar
• 10–12 oz noodles (spaghetti, ramen bricks without seasoning, rice noodles)
• 3 tbsp peanut butter (or tahini)
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar or lime juice
• 1–2 tsp sugar or maple syrup
• 1 tsp toasted sesame oil (optional)
• 1 tsp chili flakes or chili-garlic sauce (to taste)
• 2–4 tbsp hot pasta water, to loosen