Easy Vegan One-Pot Dinners


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Lasagna Soup

Ingredients
for 6 servings

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
28 oz (795 g) crushed tomato
6 cups (1.4 L) vegetable broth
⅓ cup (55 g) green lentil, rinsed
8 oz (225 g) lasagna noodle, uncooked
3 cups (120 g) spinach
fresh basil, cut chiffonade, for serving

Preparation

  1. In a large pot, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  2. Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes, or until the onions are translucent and herbs are fragrant.
  3. Add the crushed tomatoes, vegetable broth, and lentils, and bring to a boil. Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.
  4. Break apart the lasagna noodles into about 2-inch-long (5-cm) pieces and add to the pot. Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.
  5. Stir in the spinach and let wilt, then serve immediately.
  6. Enjoy!

 

Creamy Dairy-free One Pot Pasta

Ingredients
for 6 servings

olive oil, to taste
1 onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 pt (400 g) cherry tomato, halved
salt, to taste
pepper, to taste
2 ½ cups (600 mL) vegetable broth
2 ½ cups (600 mL) non-dairy milk
16 oz (455 g) dried pasta
5 oz (40 g) fresh spinach
⅓ cup (20 g) nutritional yeast

Preparation

  1. In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.
  2. Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.
  3. Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle and tomatoes begin to release liquid.
  4. Season with salt and pepper, than add in vegetable broth, non-dairy milk, and pasta and stir until combined.
  5. Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.
  6. Add in spinach and stir until wilted.
  7. Add in the nutritional yeast and stir until combined.
  8. Remove from heat and serve immediately.
  9. Enjoy!

 

Veggie-Packed One-Pot Split Pea Soup

Ingredients
for 12 servings

1 sourdough loaf
2 tablespoons olive oil
2 onions, chopped
2 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 ½ cups (560 g) split peas
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric
½ teaspoon red pepper flakes
3 potatoes, cubed
8 cups (2 L) vegetable stock
2 bay leaves

Preparation

  1. On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
  2. In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
  3. Add the garlic and cook 2 minutes.
  4. Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
  5. Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
  6. Add potatoes, then cover and cook 20 more minutes.
  7. Remove bay leaves and serve soup in your bread bowl.
  8. Enjoy!

 

Mushroom Stroganoff

Ingredients
for 4 servings

2 tablespoons olive oil, divided
1 medium yellow onion, diced
12 oz (340 g) cremini mushroom, sliced
3 cloves garlic
½ teaspoon dried thyme
¼ teaspoon pepper
½ teaspoon salt
¼ cup (60 mL) dry white wine
½ tablespoon vegan worcestershire
¼ cup (30 g) flour
2 cups (480 mL) vegetable broth
1 ½ cups (360 mL) almond milk
8 oz (225 g) fusilli pasta, uncooked
fresh parsley, chopped, for serving, garnish

Preparation

  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  2. Add the mushrooms and cook until most of the juices have evaporated.
  3. With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
  4. Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
  5. Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
  6. Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
  7. Serve immediately, garnished with parsley.
  8. Enjoy!

 

Curry Noodle Soup

Ingredients
for 6 servings

2 tablespoons refined coconut oil
3 cloves garlic, minced
1 tablespoon ginger, minced
2 ½ tablespoons red curry paste
15 oz (425 g) coconut milk, 1 can
3 cups (720 mL) vegetable broth
1 tablespoon agave
8 oz (225 g) rice noodle
7 oz (200 g) tofu, cubed
2 cups (300 g) broccoli floret
1 red bell pepper, thinly sliced
1 tablespoon lime juice
salt, to taste
fresh cilantro, to serve

Preparation

  1. In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
  2. Add the red curry paste and cook another 2-3 minutes.
  3. Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
  4. Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
  5. Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
  6. Stir in the lime juice and add salt to taste.
  7. Garnish with cilantro and serve immediately.
  8. Enjoy!

 

One-Pot Vegan Swedish "Meatball" Pasta

Ingredients
for 8 servings

MEATBALLS

8 oz (225 g) cremini mushroom, finely chopped
15 oz (425 g) cannellini bean, 1 can, drained and rinsed
1 small yellow onion, finely chopped
1 ¼ cups (60 g) panko breadcrumbs
½ cup (20 g) fresh parsley, finely chopped
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon vegan worcestershire
1 tablespoon soy sauce
¼ teaspoon ground nutmeg
½ teaspoon liquid smoke
1 teaspoon salt
1 teaspoon pepper
GRAVY

3 tablespoons canola oil
3 cups (720 mL) vegetable broth
14 oz (395 mL) full-fat coconut milk, 1 can
1 tablespoon vegan worcestershire
salt, to taste
pepper, to taste
¼ cup (30 g) all-purpose flour
4 cups (400 g) bow tie pasta, or pasta of choice
fresh parsley, for ganish

Preparation

  1. In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary,
  2. Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper, and mix well.
  3. Heat the canola oil in a large pot over medium-high heat.
  4. Roll the “meatball” mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.
  5. Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
  6. Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
  7. Garnish with parsley.
  8. Enjoy!