Whether you are trying to avoid frequent trips to the grocery store, or you want to whip something up that is quick and healthy, canned vegetables can be a super versatile pantry staple. However, sometimes their texture can make them less appealing than their fresh counterparts—but it doesn't have to.
Related: Fresh vs. Canned vs. Frozen: Which Is Better?
Tik Tok sensation Tabitha Brown is known for making delicious vegan meals just as craveable as meat (all while narrating with her incredibly relaxing voice). She recently posted a video of a meal she makes when her motivation to cook is low and she doesn't have time to shop. Like many of us, she talks about how sometimes all you have the time or energy for is something that is already in your pantry.
Honey I done messed around and threw a whole meal together🙌🏿. FYI: I cooked my veggies on 475 for 20 minutes ❤️ #kindabuddhabowl#vegan #foodie #quickmeal #tabithabrown
A post shared byTabitha Brown (@iamtabithabrown) on
In the video, she makes canned mushrooms, garbanzo beans and hearts of palm go from drab to delicious with a simple trick: she roasts them. Simply rinse them well, toss them with some of your favorite spices and throw in the oven at 475ºF for 20 minutes to turn them into crispy roasted delights. She combined her roasted veggies with rice, lettuce, tomato, avocado and dressing to make it a well rounded, nutritious vegan meal that would leave anyone feeling full and satisfied.
Related: How to Make Frozen Vegetables Taste Just as Good as Fresh
Canned vegetables are super affordable, and can last for two to five years in your pantry. Not to mention, they can be really nutritious (so long as you keep an eye on the added sodium). To give them some interest, follow Brown's lead and roast them. This allows them to get past their mushy texture from the canning process and develop a nice crispy exterior with a tender, flavorful center. For more inspiration, check out more of our favorite pantry dinners with canned vegetables.
This story originally appeared on EatingWell.
- ByJessica Ball
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