Discover the versatility and convenience of canned mixed vegetables with these 18 easy and delicious recipes! When it comes to cooking, we often overlook the humble can of mixed vegetables. But with its medley of colors and textures, it’s a pantry staple that deserves more love.
In this article, we’ll show you how to elevate your meal prep game by incorporating canned mixed vegetables into your favorite dishes. From hearty soups and casseroles to quick stir-fries and breakfast options, these recipes are perfect for busy home cooks who want to make the most of their time in the kitchen. So go ahead, give one (or two, or three…) a try, and get ready to experience the ease and convenience of cooking with canned mixed vegetables!
Vegetable soup with canned mixed vegetables
This simple soup recipe uses canned mixed vegetables as a convenient shortcut, making it perfect for a busy day when you need a comforting meal in no time. With just a few added ingredients, this soup is sure to become a staple in your household.
Ingredients:
– 1 can (14.5 oz) mixed vegetables
– 2 cups chicken or vegetable broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Optional: 1 tablespoon olive oil for sautéing
Instructions:
1. In a large pot, combine broth, onion, garlic, and thyme. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Add canned mixed vegetables and stir gently. Simmer for an additional 5-7 minutes or until heated through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Quick stir-fry with canned mixed vegetables
In just a few minutes, you can whip up a tasty and healthy stir-fry using canned mixed vegetables and your favorite protein. This recipe is perfect for busy weeknights or as a quick lunch.
Ingredients:
– 1 cup canned mixed vegetables (such as peas, carrots, corn)
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 teaspoon ground black pepper
– Your favorite protein (e.g., chicken, shrimp, tofu)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add your favorite protein and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Pour in the canned mixed vegetables, soy sauce, sesame oil, and black pepper. Stir-fry for 2-3 minutes, breaking up any large chunks of vegetables.
4. Return the cooked protein to the pan and stir-fry everything together for another minute.
5. Serve hot over rice or noodles.
Cooking Time: 8-10 minutes
Canned mixed vegetables casserole
This comforting casserole is a great way to use up canned mixed vegetables, combining them with pasta, cheese, and a hint of tomato sauce. Perfect for a weeknight dinner or a potluck gathering.
Ingredients:
– 1 can (14.5 oz) mixed vegetables
– 8 oz macaroni
– 1 cup shredded cheddar cheese
– 1/2 cup canned tomato sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook pasta according to package instructions, then set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the canned tomato sauce and stir until warmed through.
4. Combine cooked pasta, canned mixed vegetables, and tomato sauce mixture in a 9×13-inch baking dish.
5. Sprinkle shredded cheddar cheese evenly over the top of the casserole.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Mixed vegetable curry with canned veggies
This recipe is a great way to use up canned vegetables and make a delicious and healthy meal in no time. With minimal prep work, you can have a flavorful curry on the table in under 30 minutes.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed canned vegetables (such as peas, carrots, corn)
– 1 can coconut milk
– 2 teaspoons curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the mixed canned vegetables, coconut milk, and curry powder.
5. Bring the mixture to a simmer and let cook for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Vegetable fried rice with canned mixed vegetables
A quick and easy recipe that combines the flavors of fried rice with the convenience of canned mixed vegetables. Perfect for a weeknight dinner or lunchbox treat!
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 can (10 oz) mixed vegetables (drained and rinsed)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the garlic and cooked mixed vegetables; stir-fry for 2-3 minutes.
4. Push the vegetable mixture to one side of the pan.
5. Pour the cooked rice into the other side of the pan, breaking up any clumps with a spatula.
6. Stir-fry the rice with the vegetable mixture until well combined and heated through.
7. Season with soy sauce, salt, and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 10-12 minutes
Easy vegetable pot pie with canned mixed vegetables
This comforting pot pie recipe is a quick and delicious way to use up canned mixed vegetables, perfect for a weeknight dinner or a cozy weekend meal. With just a few simple ingredients and minimal prep time, you’ll be enjoying a warm and satisfying meal in no time.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 1 can (14.5 oz) mixed vegetables, drained
– 2 cups chicken broth
– 1/4 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large bowl, combine mixed vegetables, chicken broth, milk, and butter. Mix well.
4. Spoon the vegetable mixture onto one half of the pastry, leaving a 1-inch border around the edges.
5. Fold the other half of the pastry over the filling, pressing edges to seal.
6. Brush with egg wash (beaten egg mixed with 1 tablespoon water) for golden brown crust.
7. Bake for 25-30 minutes or until pastry is golden brown and filling is hot.
Cooking Time: 25-30 minutes
Canned mixed vegetables and chicken stew
This hearty stew is a great way to use up leftover chicken and canned mixed vegetables, and can be prepared in no time. Perfect for a weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 pound cooked chicken (diced)
– 1 can (14.5 oz) mixed vegetables (drained)
– 1 onion (chopped)
– 2 cloves garlic (minced)
– 1 cup chicken broth
– 1/2 cup water
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: noodles or rice for serving
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cooked chicken, canned mixed vegetables, chicken broth, and water to the pot.
5. Stir well to combine, then bring the mixture to a simmer.
6. Reduce heat to low and let stew cook for 15-20 minutes or until heated through.
7. Season with salt and pepper to taste.
8. Serve hot over noodles or rice, if desired.
Cooking Time: 15-20 minutes
Vegetable pasta with canned mixed vegetables
This recipe is a great way to get your daily dose of veggies without spending hours in the kitchen. With just a few simple ingredients, you can have a delicious and nutritious meal ready in no time.
Ingredients:
– 8 oz pasta of your choice
– 1 cup canned mixed vegetables (such as peas, carrots, corn)
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Drain the canned mixed vegetables and add them to the skillet with the garlic. Stir to combine.
4. Once the pasta is cooked, drain and add it to the skillet with the vegetable mixture.
5. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Mixed vegetable omelet with canned veggies
Whip up a delicious and nutritious breakfast or snack with this simple recipe that combines the convenience of canned vegetables with the flexibility of fresh eggs. Perfect for busy mornings or on-the-go meals.
Ingredients:
– 2 large eggs
– 1/2 cup mixed canned vegetables (such as corn, peas, carrots, and green beans)
– 1 tablespoon butter or non-stick cooking spray
– Salt and pepper to taste
– Optional: shredded cheese, chopped herbs, or diced ham for added flavor
Instructions:
1. In a medium bowl, whisk together eggs and a pinch of salt until well-beaten.
2. Heat the butter or non-stick cooking spray in a small non-stick skillet over medium heat.
3. Pour in the egg mixture and cook until the edges start to set (about 1-2 minutes).
4. Add the canned vegetables and stir gently to distribute evenly.
5. Cook for an additional 1-2 minutes, or until the eggs are almost set.
6. Flip the omelet over and cook for a final 30 seconds to ensure the other side is cooked through.
7. Slide the omelet onto a plate and serve hot.
Cooking Time: Approximately 5-7 minutes
Vegetable lasagna with canned mixed vegetables
This recipe is a great way to use up canned mixed vegetables and make a delicious and satisfying meal with minimal effort. Perfect for a weeknight dinner or a weekend lunch, this lasagna is sure to please even the pickiest eaters.
Ingredients:
– 1 cup cooked lasagna noodles
– 1 can (14.5 oz) mixed vegetables (such as carrots, peas, corn)
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Season with salt and pepper.
4. Spread a thin layer of the cheese mixture on the bottom of a 9×13-inch baking dish.
5. Arrange cooked lasagna noodles on top of the cheese mixture.
6. Spoon the canned mixed vegetables over the noodles.
7. Top with remaining cheese mixture.
8. Cover with aluminum foil and bake for 30 minutes.
9. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Canned mixed vegetables and beef stir-fry
This simple stir-fry recipe is a great way to use up canned mixed vegetables and leftover beef, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 can (14.5 oz) mixed vegetables
– 1/2 cup cooked beef (such as roast or ground), diced
– 1 tablespoon vegetable oil
– 1 clove garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced beef and cook for 1-2 minutes, until browned.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Pour in the canned mixed vegetables and stir to combine.
5. Add the soy sauce and season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes, until the vegetables are heated through.
Cooking Time: 8-10 minutes
Vegetable frittata with canned mixed vegetables
Elevate your breakfast game with this simple and flavorful recipe that combines the convenience of canned mixed vegetables with the richness of eggs. Perfect for a busy morning or brunch gathering!
Ingredients:
– 6 eggs
– 1 cup canned mixed vegetables (such as peas, carrots, corn)
– 2 tablespoons butter
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, beat the eggs until well-whisked.
3. Melt the butter in a non-stick skillet over medium heat.
4. Pour in the mixed vegetables and cook for about 5 minutes, stirring occasionally, until they’re heated through.
5. Pour the whisked eggs over the vegetable mixture in the skillet.
6. Cook for an additional 2-3 minutes, or until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully cooked and golden brown.
Cooking Time: 18-20 minutes
Mixed vegetable salad with canned veggies
This recipe is perfect for a busy day when you need a healthy and delicious meal in no time. With just a few simple ingredients, you can create a tasty salad that’s packed with vitamins and nutrients.
Ingredients:
– 1 cup mixed greens (lettuce, spinach, arugula)
– 1/2 cup canned corn kernels
– 1/2 cup canned peas
– 1/4 cup chopped red bell pepper
– 1/4 cup cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese or chopped fresh herbs like parsley or cilantro
Instructions:
1. In a large bowl, combine the mixed greens, canned corn kernels, and peas.
2. Add the chopped red bell pepper and cherry tomatoes.
3. Drizzle the olive oil and apple cider vinegar over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Top with feta cheese or fresh herbs if desired.
Cooking Time: 10 minutes
Vegetable quesadillas with canned mixed vegetables
A flavorful and nutritious twist on traditional quesadillas, this recipe uses canned mixed vegetables to add moisture and flavor to the filling. Perfect for a weeknight dinner or lunch, these quesadillas are easy to make and can be customized with your favorite cheese and spices.
Ingredients:
– 4 large tortillas
– 1 (14.5 oz) can of mixed vegetables (such as corn, peas, carrots, and green beans)
– 2 tablespoons of olive oil
– 1 small onion, diced
– 1 clove of garlic, minced
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– Salt and pepper to taste
– Optional: chopped cilantro, sour cream, or salsa for topping
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, mix together the canned vegetables, olive oil, onion, and garlic.
3. Place a tortilla in the skillet and sprinkle 1/4 cup of the vegetable mixture onto half of the tortilla.
4. Top with 1/4 cup of shredded cheese and fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
6. Flip and cook for an additional 2-3 minutes, or until the other side is also crispy and the cheese is melted.
Cooking Time: 8-10 minutes
Canned mixed vegetables and rice pilaf
Elevate a simple can of mixed vegetables with a flavorful rice pilaf, perfect for a weeknight dinner or lunchbox addition. This recipe combines convenience with creamy goodness.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 can (14.5 oz) mixed vegetables, drained
– Salt and pepper to taste
– Optional: 1/4 teaspoon paprika for added color
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and sauté until translucent (3-4 minutes).
3. Add drained mixed vegetables to the skillet and stir to combine with the onion mixture.
4. Fluff cooked rice and add it to the skillet, stirring to combine with the vegetable mixture.
5. Season with salt, pepper, and optional paprika to taste.
Cooking Time: 20-25 minutes
Vegetable shepherd’s pie with canned mixed vegetables
A comforting and easy-to-make twist on the classic shepherd’s pie, this recipe uses canned mixed vegetables to add a burst of flavor and color. Perfect for a quick weeknight dinner or a satisfying meal in a pinch.
Ingredients:
– 1 cup cooked ground beef (or ground turkey, chicken, or vegetarian option)
– 1 can (14.5 oz) mixed vegetables, drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mashed potatoes
– 1/4 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook ground beef until browned; add onion and garlic and cook until softened.
3. Stir in mixed vegetables and season with salt and pepper.
4. Transfer mixture to a 9×13 inch baking dish.
5. Spread mashed potatoes over the top of the vegetable mixture.
6. Sprinkle grated cheese evenly across the potatoes.
7. Bake for 25-30 minutes, or until potatoes are golden brown.
Cooking Time: 25-30 minutes
Mixed vegetable soup with canned veggies
This recipe is a perfect solution for a busy day when you need a nutritious and delicious meal in no time. With the help of canned vegetables, you can whip up a flavorful soup that’s packed with vitamins and minerals.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) mixed vegetables (such as carrots, peas, corn)
– 1 can (10 oz) kidney beans, drained and rinsed
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the canned diced tomatoes, mixed vegetables, kidney beans, vegetable broth, and dried basil. Stir well.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Vegetable stir-fry noodles with canned mixed vegetables
This recipe is a perfect solution for a busy day when you need a nutritious and delicious meal in no time. With canned mixed vegetables, you can skip the prep work and focus on cooking up a flavorful dish.
Ingredients:
– 1 package of noodles (rice-based or wheat-based)
– 1 can of mixed vegetables (drained and rinsed)
– 2 tablespoons of vegetable oil
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Optional: soy sauce or your favorite stir-fry sauce for added flavor
Instructions:
1. Cook the noodles according to package instructions and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the canned mixed vegetables and cook for 2-3 minutes, until heated through.
6. Combine the cooked noodles with the vegetable mixture and season with salt, pepper, and your choice of soy sauce or stir-fry sauce.
Cooking Time: 15-20 minutes
Summary
Discover the versatility of canned mixed vegetables and elevate your mealtime with these 18 easy recipes! From hearty soups to quick stir-fries, casseroles to curries, there’s something for everyone. Get creative with vegetable soup, a comforting casserole, or a flavorful curry. Or try some international twists like vegetable fried rice, quesadillas, or shepherd’s pie. With canned mixed vegetables as the star, you can whip up a delicious meal in no time. Whether you’re a busy home cook or a new parent on-the-go, these recipes are sure to become a staple in your kitchen.