Ready to simplify your weeknight dinners without sacrificing flavor? Dive into our collection of 18 Delicious Vegan One Pot Recipes Easy, where convenience meets taste in the most delightful way. Perfect for busy home cooks across North America, these dishes promise minimal cleanup and maximum satisfaction. From cozy comfort foods to light, seasonal bites, there’s something here to make everyone at your table happy. Let’s get cooking!
Vegan One Pot Pasta Primavera
Mornings like these, when the light filters softly through the kitchen window, I find myself drawn to recipes that are as gentle to prepare as they are to eat. This Vegan One Pot Pasta Primavera is just that—a harmonious blend of fresh vegetables and tender pasta, all coming together in a single pot with minimal fuss.
Ingredients
- 8 ounces of your favorite pasta (I’m partial to fusilli for its twists and turns)
- A couple of cloves of garlic, minced
- A splash of olive oil
- 1 cup of cherry tomatoes, halved
- 1 small zucchini, sliced into half-moons
- A handful of broccoli florets
- 2 cups of vegetable broth
- A sprinkle of salt and pepper
- A dash of red pepper flakes for a gentle heat
- A generous handful of fresh basil, torn
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom evenly.
- Add the minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to let it brown.
- Toss in the cherry tomatoes, zucchini, and broccoli. Stir them around for a couple of minutes until they start to soften slightly.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Tip: The broth should just cover the vegetables; add a bit more water if needed.
- Add the pasta to the pot, ensuring it’s submerged in the liquid. Reduce the heat to a simmer and cover the pot.
- Let everything cook for about 10 minutes, stirring occasionally to prevent sticking. Tip: The pasta should be al dente, with a slight bite to it.
- Season with salt, pepper, and red pepper flakes, then stir in the torn basil leaves just before serving.
Delightfully, the pasta absorbs the flavors of the broth and vegetables, resulting in a dish that’s both light and satisfying. Serve it straight from the pot for a cozy, family-style meal, or plate it with an extra sprinkle of basil for a touch of elegance.
One Pot Vegan Lentil Curry
Lentils, humble yet hearty, have a way of comforting the soul, especially when simmered into a fragrant curry that requires just one pot. This dish, a blend of simplicity and depth, invites you to slow down and savor the process as much as the flavors.
Ingredients
- a cup of dried green lentils
- a couple of tablespoons of olive oil
- one large onion, diced
- three cloves of garlic, minced
- a tablespoon of fresh ginger, grated
- a couple of teaspoons of curry powder
- a teaspoon of turmeric
- a can of coconut milk
- a couple of cups of vegetable broth
- a splash of lime juice
- a handful of fresh cilantro, chopped
Instructions
- Rinse the lentils under cold water until the water runs clear, then set aside.
- Heat the olive oil in a large pot over medium heat, then add the onion, cooking until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the curry powder and turmeric, stirring to coat the onions and garlic, toasting the spices for about 30 seconds.
- Pour in the lentils, coconut milk, and vegetable broth, bringing the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
- Stir in the lime juice and half of the cilantro, then taste and adjust the seasoning if needed.
- Serve hot, garnished with the remaining cilantro.
You’ll find the curry thickens beautifully as it sits, with the lentils soaking up the coconut milk and spices. The lime adds a bright finish, making it perfect over a bed of fluffy rice or with a side of warm naan for dipping.
Vegan One Pot Chili Sin Carne
Here’s a dish that warms the soul without weighing you down, a cozy embrace in a bowl that’s as kind to the earth as it is to your palate. Hearty yet wholesome, this Vegan One Pot Chili Sin Carne is a testament to the beauty of simplicity, blending robust flavors with effortless preparation.
Ingredients
- a couple of tablespoons of olive oil
- one large onion, diced
- three cloves of garlic, minced
- a splash of vegetable broth
- two cans of black beans, drained and rinsed
- one can of diced tomatoes
- a cup of corn kernels
- two tablespoons of chili powder
- a teaspoon of cumin
- a pinch of salt
- a handful of fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add the diced onion and minced garlic, sautéing until the onion turns translucent, roughly 5 minutes. Tip: Stir occasionally to prevent sticking.
- Pour in the vegetable broth to deglaze the pot, scraping up any bits stuck to the bottom.
- Stir in the black beans, diced tomatoes, corn, chili powder, cumin, and salt. Bring to a gentle simmer.
- Reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally. Tip: The chili thickens as it cooks, so keep an eye on the consistency.
- Remove from heat and fold in the fresh cilantro. Tip: Letting the chili sit for 5 minutes before serving enhances the flavors.
Offering a rich tapestry of textures from the creamy beans to the juicy tomatoes, this chili is a celebration of contrasts. Serve it over a bed of quinoa for an extra protein boost, or with a side of crusty bread to soak up every last drop.
One Pot Vegan Mushroom Risotto
Zenith moments in the kitchen often come from the simplest dishes, where each ingredient sings in harmony. Today, let’s embrace the quiet joy of stirring a creamy, earthy One Pot Vegan Mushroom Risotto, a dish that feels like a warm hug on a cool evening.
Ingredients
- A couple of cups of arborio rice
- A splash of olive oil
- 4 cups of vegetable broth, kept warm
- A handful of sliced mushrooms
- A small onion, finely diced
- 2 cloves of garlic, minced
- A splash of white wine (optional)
- A sprinkle of nutritional yeast
- Salt and pepper, just enough to season
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Tip: Ensure the pot is wide enough to allow the rice to cook evenly.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
- Toss in the sliced mushrooms, cooking until they’ve released their moisture and are golden, roughly 5 minutes.
- Stir in the arborio rice, coating it well with the oil and vegetables. Tip: Toasting the rice slightly enhances its nutty flavor.
- If using, add a splash of white wine, stirring until it’s mostly absorbed.
- Begin adding the warm vegetable broth one cup at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. This process should take about 20 minutes. Tip: Keeping the broth warm helps maintain a consistent cooking temperature.
- Once the rice is creamy and al dente, remove from heat. Stir in a sprinkle of nutritional yeast, and season with salt and pepper to your liking.
Yielding a risotto that’s luxuriously creamy with a subtle earthiness from the mushrooms, this dish is a testament to the beauty of simple ingredients. Serve it topped with a drizzle of truffle oil or alongside a crisp green salad for a complete meal.
Vegan One Pot Thai Coconut Soup
Evenings like these call for something soothing, a dish that wraps you in warmth without weighing you down. This vegan one-pot Thai coconut soup is just that—a creamy, fragrant bowl of comfort that comes together with minimal fuss.
Ingredients
- a splash of olive oil
- a couple of cloves of garlic, minced
- a thumb-sized piece of ginger, grated
- 1 red bell pepper, thinly sliced
- 4 cups of vegetable broth
- a can of full-fat coconut milk
- a handful of rice noodles
- a bunch of fresh cilantro, chopped
- a lime, cut into wedges
- a sprinkle of red pepper flakes
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant—be careful not to let them burn.
- Toss in the sliced red bell pepper, cooking for another 2 minutes until just softened.
- Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Add the rice noodles, letting them cook in the broth for about 5 minutes, or until tender.
- Stir in half of the chopped cilantro, reserving the rest for garnish.
- Divide the soup into bowls, garnishing each with the remaining cilantro, a lime wedge, and a sprinkle of red pepper flakes for a bit of heat.
Rich in flavor and velvety in texture, this soup is a delight with its creamy coconut base and bright citrus notes. Try serving it with a side of crusty bread to soak up every last drop.
One Pot Vegan Jambalaya
Remembering the warmth of shared meals, this one-pot vegan jambalaya brings together the comfort of home cooking with the vibrant flavors of the South. It’s a dish that simmers slowly, allowing each ingredient to tell its own story.
Ingredients
- a couple of tablespoons of olive oil
- one large onion, diced
- a couple of cloves of garlic, minced
- one green bell pepper, diced
- a couple of stalks of celery, sliced
- a cup of long-grain white rice
- a can of diced tomatoes (14.5 oz)
- a splash of vegetable broth (about 2 cups)
- a teaspoon of smoked paprika
- half a teaspoon of cayenne pepper
- a bay leaf
- a can of red kidney beans (15 oz), drained and rinsed
- a handful of fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the onion, garlic, bell pepper, and celery, cooking until they soften, about 5 minutes.
- Stir in the rice, making sure it’s well coated with the oil and vegetables.
- Pour in the diced tomatoes and vegetable broth, then add the smoked paprika, cayenne pepper, and bay leaf.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
- After 20 minutes, remove the bay leaf and stir in the kidney beans, cooking for another 5 minutes until everything is heated through.
- Garnish with fresh parsley before serving.
Now, the jambalaya should have a hearty texture, with the rice perfectly tender and the beans adding a lovely bite. The flavors are deep and smoky, with just the right amount of heat. Try serving it with a wedge of lemon for a bright contrast.
Vegan One Pot Minestrone Soup
How comforting it is to stir a pot of soup, watching as the colors and flavors meld together into something nourishing and warm. This vegan one-pot minestrone is a hug in a bowl, perfect for those evenings when you crave simplicity and depth in every spoonful.
Ingredients
- a couple of tablespoons of olive oil
- one medium onion, diced
- a couple of carrots, chopped
- two celery stalks, sliced
- three garlic cloves, minced
- a can of diced tomatoes (14.5 oz)
- four cups of vegetable broth
- a cup of water
- a can of kidney beans, drained and rinsed (15 oz)
- a cup of small pasta
- a couple of handfuls of baby spinach
- a splash of balsamic vinegar
- salt and pepper to your liking
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the onion, carrots, and celery, cooking until they soften, about 5 minutes, stirring occasionally.
- Tip: Don’t rush the veggies; letting them soften properly builds the soup’s flavor base.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes, vegetable broth, and water, bringing the mixture to a gentle boil.
- Add the kidney beans and pasta, simmering for about 10 minutes, or until the pasta is al dente.
- Tip: Keep an eye on the pasta; it can go from perfect to mushy quickly.
- Toss in the spinach and a splash of balsamic vinegar, cooking just until the spinach wilts, about 2 minutes.
- Season with salt and pepper, adjusting as needed.
- Tip: The balsamic vinegar adds a subtle brightness that lifts the whole dish.
With each spoonful, you’ll find a delightful mix of textures—tender veggies, creamy beans, and just-right pasta. Serve it with a crusty bread for dipping, or sprinkle with nutritional yeast for a cheesy twist.
One Pot Vegan Chickpea Tikka Masala
Lately, I’ve been craving something hearty yet simple, a dish that wraps me in warmth without weighing me down. This One Pot Vegan Chickpea Tikka Masala is just that—a comforting embrace of spices and creaminess, all coming together in one pot for minimal fuss.
Ingredients
- a couple of tablespoons of olive oil
- one large onion, diced
- three garlic cloves, minced
- a thumb-sized piece of ginger, grated
- a tablespoon of tomato paste
- two teaspoons of garam masala
- a teaspoon of turmeric
- a pinch of cayenne pepper
- a can (15 oz) of chickpeas, drained and rinsed
- a can (14 oz) of diced tomatoes
- a cup of coconut milk
- a splash of water
- a handful of fresh cilantro, chopped
- salt, to your liking
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced onion and cook until it’s soft and golden, stirring occasionally, for about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Mix in the tomato paste, garam masala, turmeric, and cayenne pepper, stirring well to coat the onions.
- Add the chickpeas, diced tomatoes, coconut milk, and a splash of water, bringing the mixture to a gentle simmer.
- Let it cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens slightly.
- Season with salt to your liking and sprinkle with fresh cilantro before serving.
Mmm, the result is a lush, velvety sauce clinging to each chickpea, with layers of spice that build gently. Serve it over a mound of fluffy rice or with warm naan to scoop up every last bit.
Vegan One Pot Spaghetti Aglio e Olio
Vegan One Pot Spaghetti Aglio e Olio is the kind of dish that whispers comfort on a quiet evening, its simplicity a canvas for the vibrant flavors of garlic, olive oil, and a hint of chili to dance upon.
Ingredients
- 8 oz of spaghetti (the regular kind, nothing fancy)
- A generous 1/4 cup of olive oil (the good stuff, if you have it)
- 4 cloves of garlic, thinly sliced (more if you’re a garlic fiend)
- A couple of pinches of red pepper flakes (adjust to how much heat you like)
- A splash of pasta water (reserved from cooking the spaghetti)
- A handful of fresh parsley, chopped (for that fresh pop at the end)
- Salt, just enough to season the pasta water
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
- Add the spaghetti to the boiling water, stirring occasionally to prevent sticking, and cook for about 8-10 minutes or until al dente. Tip: Taste a strand a minute before the package suggests to ensure perfect doneness.
- Before draining, reserve a splash of the pasta water, then drain the spaghetti and set aside.
- In the same pot, heat the olive oil over medium-low heat. Add the sliced garlic and a couple of pinches of red pepper flakes, cooking gently until the garlic is golden and fragrant, about 2 minutes. Tip: Keep the heat low to avoid burning the garlic, which can turn bitter.
- Return the drained spaghetti to the pot, tossing well to coat in the garlic-infused oil. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
- Remove from heat, stir in the chopped parsley, and give it one final toss. Tip: The parsley adds a fresh contrast to the rich flavors, so don’t skip it!
This dish wraps you in the warmth of garlic and the subtle kick of chili, the spaghetti perfectly slick with oil yet light. Try serving it with a sprinkle of nutritional yeast for a cheesy twist or alongside a crisp green salad for contrast.
One Pot Vegan Black Bean Soup
Sometimes, the simplest dishes bring the most comfort, especially when they’re as hearty and wholesome as this one-pot vegan black bean soup. It’s the kind of meal that simmers quietly on the stove, filling the kitchen with warmth and a rich, earthy aroma that promises satisfaction in every spoonful.
Ingredients
- 2 cups of dried black beans, soaked overnight
- A splash of olive oil
- 1 large onion, diced
- A couple of garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- 4 cups of vegetable broth
- A pinch of salt
- A handful of fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat a splash of olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Toss in the chopped red bell pepper, stirring occasionally until it begins to soften, around 3 minutes.
- Sprinkle in the ground cumin and smoked paprika, stirring for about 30 seconds to toast the spices and release their flavors.
- Drain the soaked black beans and add them to the pot, along with the vegetable broth and a pinch of salt.
- Bring the mixture to a boil, then reduce the heat to low, covering the pot and letting it simmer for about 1.5 hours, or until the beans are tender.
- Once the beans are cooked, use the back of a spoon to mash some of them against the side of the pot—this will thicken the soup naturally.
- Stir in the chopped cilantro right before serving, and don’t forget to squeeze a lime wedge over each bowl for a bright, citrusy finish.
Delightfully creamy yet packed with texture, this soup is a celebration of simplicity. The smoky undertones from the paprika pair beautifully with the freshness of the cilantro and lime, making it a dish that’s as vibrant to look at as it is to eat. Try serving it with a side of toasted cornbread for a comforting, complete meal.
Vegan One Pot Ratatouille
Gently, as the morning sun filters through the kitchen window, there’s something profoundly comforting about preparing a dish that requires just one pot. This vegan one-pot ratatouille is a humble celebration of summer’s bounty, where each vegetable gets its moment to shine, melding together in a symphony of flavors.
Ingredients
- A couple of tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 medium eggplant, cubed
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- A splash of balsamic vinegar
- 1 can (14.5 oz) of diced tomatoes
- A pinch of salt and freshly ground black pepper
- A handful of fresh basil leaves, torn
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced onion and minced garlic, stirring occasionally until they’re soft and fragrant, about 5 minutes. Tip: Keep the heat medium to avoid burning the garlic.
- Toss in the cubed eggplant, stirring to coat it in oil, and let it cook for about 5 minutes until it starts to soften.
- Add the sliced zucchinis and chopped bell peppers, cooking for another 5 minutes. Tip: The vegetables should be vibrant and slightly tender.
- Pour in the balsamic vinegar, stirring to deglaze the pot, then add the diced tomatoes with their juice.
- Season with a pinch of salt and black pepper, then simmer uncovered for 20 minutes, stirring occasionally. Tip: The ratatouille is ready when the vegetables are tender but still hold their shape.
- Remove from heat and stir in the torn basil leaves.
Best enjoyed when the flavors have had a moment to marry, this ratatouille is a tapestry of textures, from the creamy eggplant to the crisp-tender bell peppers. Serve it over a bed of quinoa or with a slice of crusty bread to soak up the rich, tomatoey sauce.
One Pot Vegan Sweet Potato Curry
Just like the quiet moments before the day begins, this One Pot Vegan Sweet Potato Curry is a gentle reminder of the simple joys in life. It’s a dish that warms you from the inside, with layers of flavor that unfold slowly, much like the pages of a well-loved journal.
Ingredients
- a couple of tablespoons of olive oil
- one large onion, diced
- three cloves of garlic, minced
- a thumb-sized piece of ginger, grated
- two medium sweet potatoes, cubed
- a can of coconut milk
- a cup of vegetable broth
- a couple of tablespoons of curry powder
- a splash of lime juice
- a handful of fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced onion, stirring occasionally, until it turns translucent, roughly 5 minutes.
- Toss in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Tip in the sweet potatoes, stirring to coat them in the onion mixture.
- Pour in the coconut milk and vegetable broth, then sprinkle the curry powder over the top.
- Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot.
- Let it cook for about 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Finish with a splash of lime juice and a sprinkle of fresh cilantro before serving.
During the cooking process, the sweet potatoes will soak up the rich coconut and curry flavors, becoming melt-in-your-mouth tender. The lime juice adds a bright note that cuts through the creaminess, making each bite perfectly balanced. Serve it over a bed of fluffy rice or with a side of warm naan for a truly comforting meal.
Vegan One Pot Moroccan Tagine
Amidst the quiet hum of the morning, there’s something deeply comforting about preparing a dish that simmers slowly, filling the kitchen with aromatic whispers of spices and warmth. This Vegan One Pot Moroccan Tagine is just that—a gentle embrace of flavors, inviting you to pause and savor the process.
Ingredients
- a couple of tablespoons of olive oil
- one large onion, diced
- three cloves of garlic, minced
- a teaspoon of ground cumin
- a teaspoon of ground coriander
- a half teaspoon of cinnamon
- a pinch of saffron threads
- two cups of vegetable broth
- a can of chickpeas, drained and rinsed
- a couple of carrots, sliced
- a sweet potato, cubed
- a handful of dried apricots, chopped
- a splash of lemon juice
- a bunch of fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion and minced garlic, sautéing until they’re soft and golden, about 5 minutes.
- Stir in the cumin, coriander, cinnamon, and saffron, letting the spices toast for a minute until fragrant.
- Pour in the vegetable broth, scraping any bits stuck to the bottom of the pot for extra flavor.
- Add the chickpeas, carrots, sweet potato, and apricots, bringing the mixture to a gentle boil.
- Reduce the heat to low, cover, and let it simmer for 25 minutes, or until the vegetables are tender.
- Finish with a splash of lemon juice and a sprinkle of fresh cilantro before serving.
Velvety sweet potatoes and carrots melt into the spiced broth, while chickpeas add a satisfying bite. Serve this tagine over a bed of fluffy couscous or with a side of warm, crusty bread to soak up every last drop of its rich, aromatic sauce.
One Pot Vegan Ramen Noodles
Now, as the quiet morning unfolds, let’s embrace the simplicity and warmth of a dish that feels like a gentle hug. One Pot Vegan Ramen Noodles is our canvas today, a melody of flavors and textures that come together in harmonious simplicity.
Ingredients
- a couple of cloves of garlic, minced
- a thumb-sized piece of ginger, grated
- a splash of sesame oil
- 4 cups of vegetable broth
- 2 tbsp of soy sauce
- a handful of shiitake mushrooms, sliced
- a couple of carrots, julienned
- a bunch of green onions, chopped
- 8 oz of ramen noodles
- a handful of baby spinach
- a sprinkle of sesame seeds for garnish
Instructions
- In a large pot, heat a splash of sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
- Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle boil.
- Add the sliced shiitake mushrooms and julienned carrots to the pot, simmering for about 5 minutes until they start to soften.
- Tip: For an extra depth of flavor, let the broth simmer uncovered for a few extra minutes.
- Break the ramen noodles in half and add them to the pot, stirring gently to separate. Cook according to the package instructions, usually about 3 minutes.
- Tip: Keep an eye on the noodles to avoid overcooking; they should be tender but still have a bit of bite.
- Stir in the baby spinach and chopped green onions, cooking just until the spinach wilts, about 1 minute.
- Tip: Reserve some green onions for a fresh, crunchy garnish on top.
- Ladle the ramen into bowls, garnishing with sesame seeds and the reserved green onions.
Comfort in a bowl, this ramen sings with the earthy tones of mushrooms and the fresh crunch of vegetables. Serve it with a side of pickled ginger for an extra zing, or enjoy it as is, letting the simplicity of flavors speak for itself.
Vegan One Pot Creamy Tomato Basil Pasta
Perhaps there’s nothing quite as comforting as a bowl of pasta that comes together in just one pot, especially when it’s as creamy and flavorful as this vegan tomato basil version. It’s the kind of meal that feels like a warm hug on a busy evening, simple yet deeply satisfying.
Ingredients
- 8 oz of your favorite pasta
- A couple of cloves of garlic, minced
- A splash of olive oil
- 1 can (14.5 oz) of diced tomatoes
- A handful of fresh basil leaves, plus more for garnish
- 1 cup of coconut milk (the full-fat kind for extra creaminess)
- A pinch of salt and pepper
- A dash of red pepper flakes for a little heat
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the can of diced tomatoes along with their juices. Let it simmer for about 5 minutes, stirring occasionally.
- Add the pasta, coconut milk, and a pinch of salt and pepper to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta cooks, chop the fresh basil leaves. Tip: Rolling the leaves together before chopping makes it easier and quicker.
- Once the pasta is cooked, remove the pot from the heat. Stir in the chopped basil and a dash of red pepper flakes. Tip: The residual heat will wilt the basil perfectly, releasing its aroma.
- Let the pasta sit for a couple of minutes before serving. This allows the sauce to thicken slightly. Tip: If the pasta seems too thick, you can add a splash of water or more coconut milk to reach your desired consistency.
Creamy, with a bright acidity from the tomatoes and a fresh burst from the basil, this pasta is a delight. Serve it with a sprinkle of vegan parmesan or a drizzle of olive oil for an extra touch of luxury.
One Pot Vegan Quinoa and Black Beans
Sometimes, the simplest meals are the ones that linger in memory, like this comforting bowl of quinoa and black beans, simmered together in one pot for ease and depth of flavor.
Ingredients
- 1 cup of quinoa, rinsed well
- A couple of cups of vegetable broth
- A splash of olive oil
- 1 can of black beans, drained and rinsed
- A handful of cherry tomatoes, halved
- A sprinkle of cumin
- A dash of salt
- A squeeze of lime juice
- A few sprigs of cilantro, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium heat until it shimmers.
- Add the rinsed quinoa to the pot, stirring occasionally, until it starts to toast and smell nutty, about 2 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Keeping the lid on ensures the quinoa cooks evenly.
- Once the quinoa is tender and the liquid is absorbed, stir in the black beans and cherry tomatoes, cooking for another 2 minutes just to warm them through.
- Sprinkle in the cumin and salt, then give everything a good stir to combine. Tip: Toasting the cumin in a dry pan before adding can deepen its flavor.
- Finish with a squeeze of lime juice and a scattering of chopped cilantro. Tip: The lime juice brightens the dish, so don’t skip it!
Perfect for a quiet evening, this dish offers a delightful contrast of textures—creamy beans, fluffy quinoa, and bursts of juicy tomatoes. Try topping it with avocado slices for extra richness.
Vegan One Pot Lentil Dal
Just like the quiet moments of early morning, this Vegan One Pot Lentil Dal is a gentle reminder of the simple joys in life. It’s a dish that whispers comfort, with each spoonful offering a warm embrace.
Ingredients
- a cup of red lentils, rinsed
- a couple of cloves of garlic, minced
- a small onion, diced
- a tablespoon of olive oil
- a teaspoon of cumin seeds
- a pinch of turmeric powder
- a splash of coconut milk
- two cups of vegetable broth
- a handful of fresh cilantro, chopped
- a squeeze of lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the cumin seeds and let them sizzle for about 30 seconds, releasing their aroma.
- Toss in the diced onion and minced garlic, sautéing until they turn translucent, roughly 5 minutes.
- Stir in the turmeric powder and rinsed lentils, coating them well with the onion mixture.
- Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce the heat to low.
- Simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
- Add a splash of coconut milk and continue to simmer for another 10 minutes, until the lentils are tender and the dal has thickened.
- Finish with a squeeze of lemon juice and a sprinkle of fresh cilantro, stirring gently to combine.
Zesty and creamy, this dal is a harmony of textures and flavors. Serve it over a bed of fluffy rice or with a side of warm naan for a meal that feels like a hug.
One Pot Vegan Butternut Squash Soup
Basking in the quiet of the morning, I find myself drawn to the simplicity and warmth of a dish that feels like a hug in a bowl. This one-pot wonder, with its creamy texture and sweet, nutty flavors, is a testament to how a few humble ingredients can come together to create something truly comforting.
Ingredients
- 1 medium butternut squash, peeled and cubed
- a couple of tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- a splash of maple syrup
- 4 cups of vegetable broth
- a pinch of salt and pepper
- a dash of cinnamon
- a handful of roasted pumpkin seeds for garnish
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, roughly 5 minutes. Tip: Stir occasionally to prevent sticking.
- Toss in the cubed butternut squash, stirring to coat it in the oil and onion mixture. Let it cook for about 10 minutes, until it starts to soften. Tip: The edges should just begin to caramelize.
- Pour in the vegetable broth and maple syrup, then season with salt, pepper, and cinnamon. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes, or until the squash is fork-tender. Tip: The squash should easily mash against the side of the pot.
- Use an immersion blender to puree the soup until smooth. If you don’t have one, a regular blender will work—just let the soup cool slightly first.
- Ladle the soup into bowls and garnish with roasted pumpkin seeds for a bit of crunch.
This soup is velvety and rich, with the sweetness of the squash balanced by the earthy depth of the cinnamon. Try serving it with a slice of crusty bread for dipping, or swirl in a little coconut milk for extra creaminess.
Conclusion
You’ve just discovered a treasure trove of simplicity and flavor with these 18 Delicious Vegan One Pot Recipes. Perfect for busy weeknights or lazy weekends, each dish promises minimal cleanup without sacrificing taste. We’d love to hear which recipes become your go-to meals—drop a comment below! And if you found this roundup helpful, why not share the love? Pin this article on Pinterest to keep these easy recipes at your fingertips.
