If you are like me, you don’t always like to spend a lot of time in the kitchen preparing you meals. Many times I approach the kitchen full of enthusiasm about the various dishes I am about to prepare. I would start excitedly on one dish and then the other but by the time I start prepping the third item my enthusiasm would just fizzle out and my planned 5 course meal would be abruptly aborted. This has happened enough times for me to realize that Easy One Pot Vegetarian Recipes are my favourite. Yes. They are definitely my meal of choice; both in taste and in preparation.
I will share with you 6 Easy one Pot Vegetarian Recipes. Be warned! You might never go back to a 5 course or even a 3 course meal ever again.
What is a One Pot Meal?
A One Pot Meal contains all the components of the complete meal prepared all together in one pot at one time. The starches, proteins, vegetables etc are cooked together and served as the complete meal. Some persons may make a salad on the side to eat with the meal. Some persons are content with the vegetables that are cooked in the pot.
Benefits of making a One Pot Meal
- Quick – It takes a much shorter time to prepare all your ingredients and add to one pot than to be doing several different preparations and cooking them all separately.
- Use fewer pots and pans – Especially beneficial if you don’t have sufficient pots and pans and after cooking one item you have to clean the pot or pan in order to prepare the other items.
- Fewer things to wash up – You only have one pot to wash up…not 3 or 4.
- Easier to store leftovers – All the leftovers will hold in one dish as opposed to several dishes with various menu items.
Let’s get going with some recipes
These are just to whet your appetite. Have fun and enjoy.
Sweet Potato Lentil Shepherd’s Pie
For the Sweet Potato Topping
- 3 pounds sweet potatoes, cooked (baked or boiled)
- 1/2 cup cashews
- 1/3 cup water
- Salt and pepper to taste
For the Filling
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 1/2 pound red potatoes, diced
- 1 cup brown lentils
- 4 cups vegetable broth
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 10 ounce bag frozen mixed vegetables
- 4 ounces mushrooms, finely diced
- 1 tbsp olive oil
- 1 tsp cornstarch
- 2 tablespoons water
- Salt and pepper, to taste
- Soak cashews in water overnight. (If you are short on time, bring the water to a boil and soak the cashews for one hour.)
- Drain the cashews and blend with 1/3 cup water until smooth.
- Mash the cashew cream with the sweet potatoes until smooth.
- Season to taste with salt and pepper.
- Preheat the oven to 350F.
- In a medium saucepan, saute the onion and garlic in a tablespoon of olive oil.
- Add the celery, vegetables, lentils, broth, mushrooms and herbs. Cover and bring to a boil, then reduce to a simmer.
- Cook for 10-15 minutes, or until the vegetables and lentils are tender.
- Whisk the cornstarch with the 2 tablespoons of water and add to the cooked mixture.
- Scrape the mixture into a casserole dish, cover top with the mashed potato mixture and bake at 350F for 20 – 25 minutes
- Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge up to 4-5 days or in the freezer up to 1 month.
- 2 cups cooked rice
- 2 cups chopped vegetables (e.g. carrots, broccoli, cauliflower, corn, string beans, mushroom……)
- 1/2 cup peas
- 1 large onion – chopped
- 3 cloves garlic – finely chopped
- 2 stalks scallion – chopped
- 1 small scotch bonnet pepper (optional)
- 1 Tbsp soy sauce
- 1 Tbsp oil for sauteing
- Salt to taste
- In a large saucepan, heat 1 tbsp oil.
- Add the chopped onions and saute for 1 minute.
- Next add the finely chopped garlic and saute and additional 1 minute.
- Add the chopped pepper (optional)
- Add the vegetables and toss well until they are tender.
- Add the 2 cups of rice and stir until rice is coated with the oil and mixed with the vegetables.
- Pour in the soy sauce and mix well.
- Continue mixing for about 2 minutes until all the rice is completely combined with the other ingredients.
- Add salt to taste.
One Pot Mexican Quinoa Dish
- 1 cup quinoa (uncooked)
- 2 cups cooked black beans
- 1 cup corn
- 3 cups diced tomatoes
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 2 tbsp nutritional yeast (optional)
- 1 cup water
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 3 cups spinach
- Salt & pepper to taste
- Heat 1 tbsp olive oil in a medium saucepan
- Add the onion and garlic and saute until translucent.
- Add the quinoa, diced tomatoes (with juice), water, nutritional yeast, and spices.
- Season with salt and pepper and stir to combine.
- Stir in the black beans and corn
- Cover and cook at reduced heat for about 15 – 20 minutes.
- Stir in the spinach during the last 5 minutes of cooking.
Dinner is ready.
Loaded Vegetarian Chili Mac
Credit goes to Izzy at She Likes Food for this recipe.
- 1/2 small yellow onion, diced
- 1 small red pepper, diced
- 1 small green pepper, diced
- 1 small zucchini, diced
- 1 small summer squash, diced
- 2 (15 ounce) cans of beans, drained and rinsed (I used pinto and black)
- 1 (8.5 ounce) can sweet corn, drained and rinsed
- 1 (15 ounce) can petite diced tomatoes, juice included
- 4 tablespoons tomato paste
- 2 cups elbow pasta, gluten free if necessary
- 3 cups vegetable broth
- 2 teaspoons olive oil
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper.
- Heat a large pot over medium heat and add olive oil and onions. Cook onions for 2 minutes and then add the peppers, zucchini, and summer squash. Cook vegetables until tender, 7-10 minutes.
- Next, add the beans, corn, canned tomatoes and tomato paste. Stir until everything is combined and then add all the seasonings, broth and noodles.
- Stir everything, bring to a boil, reduce to a simmer until noodles are cooked, about 20 minutes. Enjoy with toppings of your choice.
- 1 cup lentils
- 2 quarts water
- 2 medium potatoes
- 1 small sweet potato
- 1/2 lb pumpkin
- 2 medium carrot
- 1 medium yellow onion
- 2 stalks scallion
- 1 sprig of thyme
- 2 tsp salt
- 1 scotch bonnet pepper
- Rinse lentils.
- Add the water to the lentils and bring to boil.
- Boil for about 15 minutes until lentils are half cooked. (Pre-soaked lentils will cook even faster)
- In the meantime wash and peel the potatoes, sweet potato, pumpkin and carrots.
- Cut in bite sized pieces to facilitate quick cooking.
- Chop up the scallion and dice the onion.
- After the lentils have been boiling for 15 minutes add the potatoes, sweet potato, pumpkin, carrots, onion, scallion and thyme.
- Pierce the scotch bonnet pepper with a fork and add whole to the pot. (If you do not like it too spicy, do not pierce the pepper)
- Add salt.
- Decrease the flame and simmer for another 15 minutes stirring frequently. (Stirring causes the pumpkin and potatoes to blend and thicken the soup)
- Taste for flavour and to ensure that the lentils are well cooked (They should be soft)
- Remove the pepper from the pot and discard.
Serve and enjoy.
- 1 cup green split peas (soaked if possible)
- 10 cups water
- 3 cups chopped raw pumpkin
- 4 cloves garlic – chopped
- 2 onions – chopped
- 4 stalks scallion – chopped
- 1 tsp thyme
- 2 1/2 tsp salt
- 1/4 tsp ground pimento
- dash of cayenne pepper (optional)
- 4 potatoes – cut in large chunks
- 1 large sweet potato – cut in large chunks
- Add 10 cups of water to 1 cup of split peas and put to boil.
- Add salt
- Boil for about 20 minutes stirring frequently (Stirring allows the cooked peas to mash out in the water)
- Add the 3 cups of chopped, raw pumpkin and continue cooking for another 10 minutes. Continue your frequent stirring.
- Next, toss in the onion, garlic and scallion. Continue cooking and stirring.
- Add the thyme, ground pimento and cayenne.
- Add your chopped up potatoes or whatever root vegetables you wish.
- Put in your dumplings.
- Cook for another 10 minutes (or until your vegetables are cooked), stirring regularly.
- Get your bowl because your soup is now ready.
These are just a few recipes to get you going. You can experiment as much as you want to come up with new recipes or adjust the ones above to suit your taste.
If you are a more visual person, Tasty has some fantastic one pot ideas as well. Check out their video.
Enjoy your healthy, delicious, One Pot Vegetarian Meals. Feel free to share your One Pot experiences and recipes with us in the comments section below.