Are you tired of spending hours in the kitchen cooking up a storm? Look no further! One pot wonders are here to save the day (and your sanity). Not only do these dishes require minimal cleanup, but they’re also packed with flavor and nutrients. And the best part? You can enjoy them all without compromising on your vegan lifestyle.
In this article, we’ll be sharing 20 delicious vegan one pot recipes that are quick, easy, and perfect for a weeknight dinner or a special occasion. From hearty curries to creamy risottos, and from pasta dishes to soups, there’s something for everyone. Whether you’re a seasoned vegan or just starting out on your plant-based journey, these recipes will become your new go-to’s.
Vegan One Pot Lentil Curry
Vegan One Pot Lentil Curry Recipe
This hearty and flavorful vegan curry is a one-pot wonder that’s perfect for a quick weeknight dinner or a comforting meal on a chilly day. With red lentils, aromatic spices, and a rich tomato base, this dish is sure to become a staple in your kitchen.
Ingredients:
– 1 cup dried red lentils
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, curry powder, turmeric, salt, and pepper; cook for 1 minute.
4. Stir in the diced tomatoes, lentils, and 2 cups water.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
One Pot Vegan Pasta Primavera
A vibrant and flavorful vegan pasta dish packed with sautéed spring vegetables and a rich tomato sauce, all cooked to perfection in one pot.
Ingredients:
– 1 cup vegan penne pasta
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed spring vegetables (bell peppers, zucchini, mushrooms, cherry tomatoes)
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried basil
– 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 onion and garlic; cook until softened, about 3-4 minutes.
3. Add the spring vegetables; cook until tender, about 5 minutes.
4. Add the crushed tomatoes, basil, salt, and pepper; stir to combine.
5. Add the penne pasta; stir to coat with sauce.
6. Reduce heat to low; simmer for 10-12 minutes or until pasta is al dente.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-22 minutes
Vegan One Pot Chili
Get ready to warm up with this hearty, plant-based chili that’s perfect for a cozy night in! This recipe is easy to make and packed with flavor, using just one pot and minimal ingredients.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed bell peppers (any color), sliced
– 2 cups cooked kidney beans, black beans, or pinto beans
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños, sour cream, or shredded vegan cheese for topping
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the bell peppers; cook for an additional 2-3 minutes.
4. Stir in the chili powder, cumin, salt, and pepper.
5. Add the vegetable broth, diced tomatoes, and beans. Bring to a simmer.
6. Reduce heat to low; let cook for 20-25 minutes or until the flavors have melded together.
7. Serve hot, garnished with optional toppings.
Cooking Time: 20-25 minutes
One Pot Vegan Jambalaya
This hearty one-pot dish combines the flavors of Louisiana with a plant-based twist, featuring sautéed onions, bell peppers, and mushrooms in a spicy tomato sauce. Perfect for a quick weeknight dinner or a crowd-pleasing party dish.
Ingredients:
– 1 large onion, chopped
– 2 bell peppers (any color), sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1 teaspoon cumin
– 1/2 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the onion, bell peppers, and mushrooms; cook until the vegetables are tender, about 5 minutes.
3. Add the garlic, smoked paprika, cumin, and cayenne pepper; cook for 1 minute.
4. Stir in the diced tomatoes and vegetable broth; bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Vegan One Pot Thai Coconut Soup
This creamy and aromatic soup is a perfect blend of Thai flavors, made with a rich coconut base, tender vegetables, and protein-rich tofu. Serve it with steamed rice or noodles for a comforting meal.
Ingredients:
– 1 tablespoon coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (bell peppers, carrots, potatoes)
– 1 cup firm tofu, cut into bite-sized pieces
– 2 cups coconut milk
– 1 can (14 oz) diced tomatoes
– 2 tablespoons Thai red curry paste
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mixed vegetables, tofu, coconut milk, diced tomatoes, curry paste, and cumin.
4. Stir well, then bring to a simmer.
5. Reduce heat to low and let cook for 15-20 minutes or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro and serve hot.
Cooking Time: 20 minutes
One Pot Vegan Mushroom Risotto
Rich and creamy, this vegan mushroom risotto is a comforting and satisfying meal that’s ready in just one pot!
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 4 cups vegetable broth, warmed
– 1 cup Arborio rice
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large, heavy-bottomed pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5 minutes.
4. Add the Arborio rice and cook, stirring constantly, for 1 minute.
5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, when the rice is creamy and tender, season with salt, pepper, and thyme.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Vegan One Pot Ratatouille
Elevate your plant-based cooking with this hearty, flavorful one-pot ratatouille recipe. This classic French vegetable stew is a staple of Mediterranean cuisine, and this vegan version is just as rich and satisfying.
Ingredients:
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers (any color), sliced
– 2 medium zucchinis, sliced
– 2 medium eggplants, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large Dutch oven or pot over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the bell peppers, zucchinis, and eggplants; cook for an additional 10-12 minutes, stirring occasionally.
4. Stir in the diced tomatoes, vegetable broth, and thyme. Season with salt and pepper to taste.
5. Bring the mixture to a simmer and let cook for 20-25 minutes or until the vegetables are tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
One Pot Vegan Black Bean Stew
This one-pot vegan black bean stew is a flavorful and nutritious meal that’s perfect for a weeknight dinner or a weekend lunch. With its rich, comforting broth and tender black beans, it’s sure to become a staple in your kitchen.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (14.5 ounces) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little water until tender.
2. Add the black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Vegan One Pot Spaghetti Bolognese
Vegan One Pot Spaghetti Bolognese Recipe
Get ready for a comforting and flavorful plant-based twist on the classic Italian dish! This one-pot wonder combines the rich flavors of tomatoes, onions, garlic, and mushrooms with tender spaghetti and a hint of nutmeg.
Ingredients:
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 cup vegan ground “beef” (such as tofu or tempeh)
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– 1/2 tsp nutmeg
– 8 oz spaghetti
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat 1 tablespoon olive oil in a large pot over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic and mushrooms; cook for an additional 2-3 minutes or until the mixture is fragrant.
4. Add vegan ground “beef” and cook, breaking up with a spoon, until browned, about 5 minutes.
5. Stir in crushed tomatoes, basil, oregano, and nutmeg. Bring to a simmer.
6. Add spaghetti; stir to combine. Reduce heat to low; cover and cook for 15-20 minutes or until the pasta is al dente.
Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
One Pot Vegan Sweet Potato Curry
This hearty and comforting curry is a perfect blend of sweet potatoes, aromatic spices, and creamy coconut milk. It’s an easy and satisfying one-pot meal that’s ready in under 30 minutes.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat a large Dutch oven or pot over medium-high heat.
2. Add onions, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add sweet potatoes, curry powder, cumin, turmeric, salt, and pepper. Stir to combine.
4. Pour in coconut milk and bring to a simmer.
5. Reduce heat to medium-low and let cook for 20-25 minutes or until sweet potatoes are tender.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh cilantro and serve hot over rice, naan, or with some crusty bread.
Cooking Time: 20-25 minutes
Vegan One Pot Minestrone Soup
This hearty vegan minestrone soup recipe is a perfect blend of vegetables, beans, and pasta, all cooked in one pot. It’s a comforting and nutritious meal that’s ready in under an hour.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked kidney beans, drained and rinsed
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1 cup mixed vegetables (such as carrots, zucchini, bell peppers, and green beans), sliced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic; cook until the onion is translucent.
2. Add the vegetable broth, diced tomatoes, kidney beans, pasta, mixed vegetables, and oregano. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the pasta is al dente.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
One Pot Vegan Paella
Savor the flavors of Spain with this easy-to-make vegan paella recipe that’s perfect for a weeknight dinner or a special occasion. This one-pot wonder is packed with saffron-infused rice, vegetables, and plant-based protein.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup frozen peas and carrots
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup vegan chorizo or plant-based sausage, sliced
Instructions:
1. Heat the oil in a large, deep skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the bell pepper and cook for an additional 2 minutes.
4. Stir in the rice, water, saffron mixture, smoked paprika, salt, and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender.
6. Add the artichoke hearts, peas and carrots, and vegan chorizo; stir to combine.
7. Simmer for an additional 2-3 minutes or until heated through.
Cooking Time: 25-30 minutes
Vegan One Pot Lentil Dal
A hearty and comforting vegan dal recipe that’s perfect for a cozy night in. This one-pot wonder is packed with the rich flavors of lentils, aromatic spices, and fresh herbs.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 celery stalk, chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, carrot, and celery; cook until the vegetables are tender.
2. Add lentils, cumin, coriander, turmeric, and salt. Stir to combine.
3. Pour in water or broth and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
One Pot Vegan Quinoa Pilaf
This vegan quinoa pilaf is a perfect one-pot meal for any day of the week. It’s packed with protein-rich chickpeas, nutritious quinoa, and a medley of colorful vegetables, all cooked in a savory broth.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can chickpeas (14 oz), drained and rinsed
– 1 small red bell pepper, diced
– 1 small yellow bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the quinoa in a large pot over medium-high heat with 2 cups of water or broth.
2. Add chickpeas, bell peppers, onion, garlic, and cumin. Stir well.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until quinoa is tender and liquid has been absorbed.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: 20-25 minutes
Vegan One Pot Chickpea Tagine
Experience the exotic flavors of Morocco with this hearty, plant-based tagine recipe. This one-pot wonder combines tender chickpeas, aromatic spices, and creamy vegetables in a rich, nutritious dish perfect for a cozy night in.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium-sized red bell peppers, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– 1 can diced tomatoes (14 oz)
– 2 cups vegetable broth
– 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 bell peppers, cumin, smoked paprika, cinnamon, turmeric, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
4. Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together and the vegetables are tender.
Cooking Time: 25-30 minutes
One Pot Vegan Ramen Noodles
This recipe is a twist on the classic Japanese dish, made vegan-friendly and easy to prepare. With just one pot and a few simple ingredients, you can enjoy a delicious and comforting bowl of ramen noodles.
Ingredients:
– 1 tablespoon sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup water
– 1 teaspoon soy sauce
– 1 teaspoon maple syrup
– 1/4 teaspoon ground ginger
– 8 oz. ramen noodles
– 1/2 cup frozen mushrooms (such as shiitake or cremini)
– Scallions, thinly sliced (optional)
Instructions:
1. Heat the sesame oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Pour in the vegetable broth, water, soy sauce, maple syrup, and ginger. Bring to a boil.
4. Add the ramen noodles and mushrooms. Reduce heat to low; simmer for 8-10 minutes or until the noodles are cooked through.
5. Serve hot, garnished with scallions if desired.
Cooking Time: 15-18 minutes
Vegan One Pot Butternut Squash Soup
A comforting and creamy soup that’s perfect for a cozy evening, made with roasted butternut squash, aromatic spices, and tender vegetables. This one-pot wonder is quick to prepare and simmered to perfection.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, heat oil over medium-high. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, salt, and pepper; cook for 1 minute.
4. Add squash, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until squash is tender.
5. Blend soup with an immersion blender or transfer to a blender in batches. Serve hot, garnished with cilantro if desired.
Cooking Time: 45-50 minutes
One Pot Vegan Taco Rice
This recipe is a flavorful and easy-to-make one-pot dish that combines the classic flavors of tacos with the comfort of rice. Perfect for a quick weeknight dinner or a fun weekend meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the rice, water, diced tomatoes, cumin, chili powder, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
Cooking Time: 25 minutes
Vegan One Pot Stuffed Pepper Casserole
Vegan One Pot Stuffed Pepper Casserole Recipe
This hearty casserole combines the flavors of roasted bell peppers with a savory rice and bean filling, all in one convenient pot. Perfect for a cozy weeknight dinner or a crowd-pleasing gathering.
Ingredients:
– 4 large bell peppers, any color
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 teaspoon cumin
– Salt and pepper, to taste
– 1/4 cup nutritional yeast (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a large Dutch oven or oven-safe pot.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add rice, water, black beans, cumin, salt, and pepper to the skillet. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until rice is cooked.
5. Stuff each bell pepper with the rice mixture and top with nutritional yeast (if using).
6. Cover pot and bake for an additional 30-40 minutes or until bell peppers are tender.
Cooking Time: 50-60 minutes
One Pot Vegan Mac and Cheese
A comforting, creamy, and easy-to-make vegan macaroni and cheese recipe that’s perfect for a weeknight dinner or special occasion. This one-pot wonder is a game-changer for vegans and non-vegans alike!
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup vegan margarine or butter substitute (such as Earth Balance)
– 1 cup all-purpose flour
– 2 cups non-dairy milk (such as soy or oat milk)
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until softened.
4. Sprinkle flour over the mixture and whisk to combine. Gradually add non-dairy milk, whisking constantly.
5. Bring mixture to a simmer; reduce heat to low and let cook for 2-3 minutes or until thickened.
6. Stir in vegan margarine or butter substitute, paprika, salt, and black pepper.
7. Add cooked macaroni, vegan cheddar cheese shreds, and stir until well combined.
8. Transfer pot to the preheated oven and bake for 20-25 minutes or until top is golden brown and mac and cheese is heated through.
Cooking Time: 40-50 minutes
Summary
Get ready to cook up a storm with these 20 quick and easy vegan one-pot recipes! From hearty curries and pasta dishes to savory stews and soups, there’s something for everyone. Try Vegan One Pot Lentil Curry or One Pot Vegan Pasta Primavera for a comforting dinner. Or, go international with Vegan One Pot Jambalaya or One Pot Vegan Paella. Whatever your taste buds crave, these recipes are sure to satisfy. With minimal cleanup and maximum flavor, you’ll be cooking up a vegan storm in no time!
