Are you tired of spending hours in the kitchen on busy weeknights? Do you struggle to find delicious, easy-to-make meals that fit your plant-based lifestyle? Look no further! We’ve gathered 20 mouth-watering vegan one-pot recipes that are sure to become staples in your kitchen. From creamy pasta dishes to hearty stews and curries, these recipes are perfect for a quick and satisfying dinner.
In this article, we’ll explore the world of vegan one-pot wonders, featuring a diverse range of international flavors and comforting classics. Whether you’re a seasoned vegan or just starting out, these recipes are designed to be easy to make, packed with nutrients, and utterly delicious. So go ahead, get cooking, and enjoy the simplicity and convenience of one-pot meals!
Creamy Vegan One Pot Pasta Primavera
This spring-inspired pasta dish is a flavorful and satisfying vegan option that’s ready in under an hour. A mix of colorful vegetables, tender pasta, and creamy sauce come together in one pot for a delicious and comforting meal.
Ingredients:
– 8 oz. pasta (such as bow tie or penne)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed spring vegetables (such as bell peppers, carrots, and snap peas)
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegan cream sauce (homemade or store-bought)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a large pot, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mixed vegetables and cook until tender, about 5-6 minutes.
4. Stir in diced tomatoes and vegan cream sauce. Bring mixture to a simmer.
5. Add cooked pasta and stir to combine. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Spicy One Pot Vegan Lentil Curry
This Spicy One Pot Vegan Lentil Curry recipe is a flavorful and nutritious meal that’s perfect for a weeknight dinner or a special occasion. With its blend of aromatic spices, tender lentils, and creamy coconut milk, this curry will quickly become a family favorite.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 cups vegetable broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, smoked paprika, turmeric, and cayenne pepper. Cook for 1 minute.
3. Add lentils, diced tomatoes, coconut milk, and vegetable broth. Season with salt and black pepper.
4. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
One Pot Vegan Chickpea and Spinach Stew
This hearty and flavorful stew is a perfect blend of creamy chickpeas, nutritious spinach, and aromatic spices. With just one pot to clean, it’s also a convenient option for a quick and satisfying meal.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 cups fresh spinach leaves
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 cups vegetable broth
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. Stir in cumin, smoked paprika, salt, and black pepper.
5. Add the chickpeas, vegetable broth, and spinach leaves.
6. Bring to a simmer and cook for 15-20 minutes or until the flavors have melded together and the spinach has wilted.
Cooking Time: 20-25 minutes
Easy Vegan One Pot Jambalaya
Easy Vegan One Pot Jambalaya: A flavorful and spicy one-pot dish that’s perfect for a quick weeknight dinner or weekend meal prep.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup firm tofu, cut into small cubes
– 1 cup mixed vegetables (bell peppers, carrots, mushrooms)
– 1 cup cooked brown rice
– 2 teaspoons smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the tofu, mixed vegetables, smoked paprika, cumin, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
5. Stir in the cooked brown rice, diced tomatoes, and vegetable broth. Bring to a simmer.
6. Reduce heat to low and cook, covered, for 20-25 minutes or until the flavors have melded together and the rice is tender.
7. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
One Pot Vegan Mushroom Risotto
Rich, creamy, and utterly satisfying, this one pot vegan mushroom risotto is a game-changer for plant-based comfort food lovers. With its velvety texture and deep earthy flavor, it’s the perfect dish to warm up on a chilly evening.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 cup white wine (optional)
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 5-6 minutes.
4. Add the Arborio rice and cook for 1 minute, stirring constantly.
5. Add the vegetable broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. If using wine, add it with the last cup of broth.
7. Cook until the rice is creamy and tender, about 20-25 minutes.
8. Season with thyme, salt, and pepper; garnish with parsley.
Cooking Time: 25 minutes
Hearty Vegan One Pot Chili
Warm up with a comforting bowl of this satisfying vegan chili! This recipe is perfect for a cozy night in, packed with plant-based protein and fiber-rich ingredients to keep you full.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups cooked kidney beans
– 2 cups cooked black beans
– 1 cup chopped bell peppers (any color)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the kidney beans, black beans, bell peppers, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir well.
4. Pour in the vegetable broth and bring to a simmer.
5. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25 minutes
One Pot Vegan Coconut Curry Noodles
Transforming a weeknight dinner into a flavorful escape, this one-pot wonder combines the comfort of noodles with the warmth of coconut curry.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– 1 cup vegan noodles (rice-based or gluten-free)
– 1 can full-fat coconut milk
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat olive oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add mixed vegetables; cook for an additional 2 minutes.
4. Stir in curry powder and cumin; cook for 1 minute.
5. Add coconut milk, noodles, salt, and pepper. Stir to combine.
6. Bring to a simmer and cook, covered, for 15-20 minutes or until noodles are tender.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Vegan One Pot Mexican Quinoa
This recipe is a flavorful and nutritious one-pot meal that combines the convenience of quinoa with the bold flavors of Mexico. With just a few simple ingredients, you can create a delicious and satisfying dish perfect for any occasion.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 packet vegan fajita seasoning
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: diced tomatoes, avocado, salsa, cilantro
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the onion and red bell pepper; cook until tender, about 5 minutes.
3. Add the quinoa, water or broth, black beans, fajita seasoning, cumin, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the quinoa is tender and the liquid has been absorbed.
5. Serve hot, topped with your desired toppings.
Cooking Time: 25-30 minutes
One Pot Vegan Sweet Potato and Black Bean Soup
Warm up with this comforting and nutritious soup that combines the natural sweetness of sweet potatoes with the earthy flavor of black beans. This easy-to-make recipe is perfect for a cozy evening in.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 2 medium sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper, to taste
– Optional: chopped fresh cilantro, for garnish
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the sweet potatoes, black beans, vegetable broth, cumin, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup to desired consistency.
6. Taste and adjust seasoning as needed.
Cooking Time: 35-45 minutes
Vegan One Pot Thai Peanut Noodles
Transform your weeknight dinner into a flavorful escape with this easy and satisfying vegan one pot recipe, featuring the rich and nutty combination of peanut sauce and tender noodles.
Ingredients:
– 1 tablespoon sesame oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as shiitake and cremini), sliced
– 1 cup vegan noodles (rice-based or egg-free)
– 2 cups vegetable broth
– 1/4 cup peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional, for some heat)
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat the sesame oil in a large pot or wok over medium-high.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the mushrooms; cook until they release their moisture and start to brown, about 5 minutes.
4. Add the noodles, vegetable broth, peanut butter, soy sauce, brown sugar, ginger, and red pepper flakes (if using). Stir until combined.
5. Bring the mixture to a simmer, then reduce heat to medium-low and let cook for 10-12 minutes or until the noodles are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro and serve hot.
Cooking Time: Approximately 20-25 minutes
One Pot Vegan Minestrone Soup
Warm up with this hearty, plant-based take on the classic Italian soup. This one-pot wonder is packed with flavor and texture from a variety of vegetables, beans, and pasta.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as zucchini, bell peppers, carrots, and tomatoes)
– 1 cup cooked kidney beans
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried basil
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the mixed vegetables, kidney beans, pasta, vegetable broth, diced tomatoes, and basil. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the pasta is al dente.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Vegan One Pot Creamy Tomato Basil Pasta
This recipe is a game-changer for busy vegans – a rich and creamy pasta dish that’s ready in just one pot!
Ingredients:
– 8 oz vegan pasta (such as penne or fusilli)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups cherry tomatoes, halved
– 1 cup vegetable broth
– 1/4 cup vegan cream (such as soy or almond-based)
– 2 tablespoons chopped fresh basil
– Salt and pepper to taste
– Grated vegan Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large pot, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add cherry tomatoes, vegetable broth, and vegan cream. Stir well and bring to a simmer.
4. Reduce heat to low and let sauce simmer for 10-12 minutes, stirring occasionally.
5. Stir in cooked pasta, basil, salt, and pepper.
6. Serve hot, topped with grated vegan Parmesan cheese if desired.
Cooking Time: 20-22 minutes
One Pot Vegan Garlic Butter Rice with Vegetables
This comforting one-pot dish combines flavorful garlic butter rice with a variety of colorful vegetables, making it a perfect meal for any day. This recipe is easy to prepare and packed with nutrients.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups vegetable broth
– 2 tablespoons vegan butter or margarine
– 3 cloves garlic, minced
– 1 small onion, diced
– 2 bell peppers (any color), sliced
– 2 cups mixed vegetables (e.g., broccoli, carrots, snap peas)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat vegan butter or margarine in a large pot over medium-high heat.
2. Add garlic, onion, and bell peppers; cook until tender, about 5 minutes.
3. Add rice and stir to coat with the mixture. Cook for 1-2 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
6. Stir in mixed vegetables and season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Vegan One Pot Moroccan Tagine
Experience the rich flavors of Morocco with this vibrant and aromatic one-pot dish, perfect for a cozy night in. This vegan tagine is a twist on the classic North African stew, packed with tender vegetables, hearty chickpeas, and warm spices.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed vegetables (such as bell peppers, carrots, zucchini)
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the mixed vegetables, chickpeas, cumin, smoked paprika, cinnamon, turmeric, salt, and pepper. Cook for 2-3 minutes.
4. Stir in the vegetable broth and diced tomatoes. Bring to a simmer.
5. Reduce heat to low; cook, covered, for 30-40 minutes or until the flavors have melded together and the vegetables are tender.
6. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
One Pot Vegan Lemon Garlic Orzo
Brighten up your mealtime with this vibrant and flavorful one-pot dish, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup orzo pasta
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1/2 cup freshly squeezed lemon juice
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, stirring frequently.
4. Add the orzo pasta, vegetable broth, lemon juice, and thyme. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the orzo is tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Vegan One Pot Teriyaki Rice Bowls
This easy-to-make recipe combines the flavors of Japan with a convenient one-pot meal, perfect for a quick weeknight dinner or lunch on-the-go. With just a few ingredients and minimal effort, you’ll have a delicious and nutritious bowl filled with tender rice, savory teriyaki sauce, and your choice of protein.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water or vegetable broth
– 1 tablespoon sesame oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1/4 cup soy sauce (make sure it’s vegan)
– 1/4 cup maple syrup
– 2 teaspoons grated ginger
– Salt and pepper to taste
– Optional: tofu, tempeh, or seitan for added protein
Instructions:
1. Heat sesame oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add mushrooms; cook until tender (5-6 minutes).
4. Stir in soy sauce, maple syrup, and ginger.
5. Add rice and water or broth to the skillet; bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is cooked.
7. Serve hot, garnished with green onions and sesame seeds (optional).
Cooking Time: 30-40 minutes
One Pot Vegan Butternut Squash and Lentil Stew
Warm up with this comforting and nutritious stew, perfect for a cozy night in. This recipe combines the sweetness of butternut squash with the earthiness of lentils, all in one easy-to-make pot.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the squash, lentils, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Pour in the broth and diced tomatoes. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until the squash is tender and the lentils are cooked through.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-40 minutes
Vegan One Pot Creamy Mushroom Stroganoff
Vegan One Pot Creamy Mushroom Stroganoff: A hearty and satisfying plant-based take on the classic Russian dish, featuring tender mushrooms, savory sauce, and a comforting bowl of creamy goodness.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup vegan cream (such as soy or coconut-based)
– 1 cup vegetable broth
– 1 teaspoon Dijon mustard
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 oz eggless noodles (such as rice noodles or quinoa noodles)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the garlic, vegan cream, vegetable broth, Dijon mustard, paprika, salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer and let cook for 10-12 minutes or until the sauce has thickened slightly.
6. Cook the eggless noodles according to package instructions and add to the saucepan.
7. Serve hot, garnished with chopped fresh parsley or thyme if desired.
Cooking Time: 25-30 minutes
One Pot Vegan Spinach and Artichoke Pasta
Get ready for a comforting and flavorful one-pot pasta dish that’s perfect for a cozy night in! This vegan spin on the classic spinach and artichoke recipe is quick, easy, and packed with nutrients.
Ingredients:
– 1 pound vegan penne pasta
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups frozen spinach, thawed and drained
– 1 cup vegan cream (such as soy or almond milk-based)
– 1 teaspoon lemon juice
– Salt and pepper to taste
– 1/4 cup nutritional yeast (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large pot, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add artichoke hearts, spinach, vegan cream, lemon juice, salt, and pepper. Stir well.
4. Add cooked pasta to the pot and stir until coated with the creamy sauce.
5. If using nutritional yeast, sprinkle on top of the pasta and toss to combine.
Cooking Time: 20-25 minutes
Vegan One Pot BBQ Lentils and Rice
A hearty, comforting one-pot dish that combines the flavors of BBQ sauce with lentils and rice, perfect for a weeknight meal or weekend lunch. This recipe is easy to make and packed with plant-based protein and fiber.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup uncooked white or brown rice
– 1 cup BBQ sauce (make sure it’s vegan)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the lentils, rice, water or broth, BBQ sauce, smoked paprika, salt, and pepper. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the lentils are tender and the liquid has been absorbed.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Summary
Looking for quick and easy vegan recipes to spice up your busy weeknights? Look no further! This article shares 20 delicious vegan one-pot recipes that are perfect for a stress-free dinner. From creamy pasta dishes to hearty stews and curries, these recipes are all made in just one pot. With ingredients like chickpeas, lentils, mushrooms, and sweet potatoes, you’ll be cooking up a storm in no time. Whether you’re a seasoned vegan or just starting out, this article has something for everyone. So why wait? Get cooking with these amazing vegan one-pot recipes!
Leave a Reply