Great One Pot Vegetables Food

25 BEST ONE-POT VEGETARIAN RECIPE COLLECTION

25 Best One-Pot Vegetarian Recipe Collection image

These one-pot vegetarian recipes are a life-saver if you're looking for a quick and healthy dinner. From oatmeal to pasta to soup, these simple meals hit the spot.

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Green Oatmeal
Creamy Vegan One-Pot Pasta
One Pan Mexican Quinoa
Black Beans and Brown Rice
One-Pot Summer Vegetable Skillet Lasagna
Sweet Potato Quinoa Skillet with Kale and Sage
One-Pot Vegan Chili Mac
One-Pot Vegan White Bean Shakshuka
One-Pot French Lentil Soup
One-Pan Vegetarian Burrito Bowls
One-Pan Tofu Coconut Curry
One-Pan Veggie Fajita Pasta
One-Pot Sweet Potato Soup
Vegan Corn Chowder with Quinoa
One-Pot Vegan Jambalaya
One-Pot Vegan Pasta Sausage Gnocchi
Carrot and Ginger Soup
Thai Sweet Potato u0026amp; Chickpea Green Curry
30-min One-Pot French Ratatouille
Creamy One-Pot Taco Pasta (30-Minutes)
Healthy One-Pot Cauliflower Stew with Curry
Creamy Vegetable Risotto (30 Minutes!)
One-Pot Lentil Curry with Peas
One-Pot Tomato u0026amp; Chickpea
One-Pot Curried Cauliflower with Couscous and Chickpeas

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a vegetarian recipe in 30 minutes or less!

Nutrition Facts :

GREAT ONE POT VEGETABLES

Great One Pot Vegetables image

I leave the roots on the leeks until after cooking, so they don't fall apart. Just wash and trim beforehand.

Yield Makes 6 to 8 servings

Number Of Ingredients 22

Ingredients

6 medium-sized leeks (4 inches of green left on)
1 tablespoon white vinegar
3 quarts defatted chicken broth or vegetable broth
2 tablespoons olive oil
6 large fresh cilantro sprigs, rinsed, with roots and stems crushed
8 cloves of garlic, lightly bruised and peeled
3 cinnamon sticks (each 3 inches long)
2 teaspoons ground cumin
2 teaspoons curry powder
1/4 teaspoon crumbled saffron threads
1 teaspoon coarse salt
2 medium-sized zucchini, ends trimmed
6 medium-sized carrots, peeled, halved lengthwise and cut into 2-inch lengths
3 Idaho potatoes, peeled and cut into quarters
8 ounces small white turnips, peeled and quartered
3 small yellow onions, peeled and halved
3 ripe large tomatoes, cored and quartered
1 cup chickpeas, rinsed
1 cup pitted prunes, halved
1/2 cup golden raisins
4 tablespoons chopped cilantro or parsley
8 cups cooked couscous (2 2/3 cups dried), hot (optional)

Steps:

1. Wash leek roots well and trim, leaving 1/4 inch of roots on the bottom of the bulbs. Cut a 3-inch-long X through the green of each leek. Place the leeks in a bowl and cover with water. Add the vinegar and let soak for 30 minutes to remove any sand. Drain and rinse under cold running water. Set aside.
2. While the leeks are soaking, prepare the seasoned broth: Combine the broth, oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, saffron, and salt in a very large heavy pot. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.
3. Using a potato peeler, peel each zucchini lengthwise at intervals to make 3 or 4 stripes in the skin. Cut the zucchini into 1 1/2-inch lengths. Set aside.
4. Place the reserved leeks, the carrots, potatoes, turnips, and onions in the broth. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.
5. Add the reserved zucchini, tomatoes, chickpeas, prunes, and raisins. Stir gently so that the vegetables don't break up. Simmer 30 minutes longer.
6. Just before serving, remove the leeks carefully and trim off the roots close to the bottom of each white bulb. Gently heat the vegetables and broth through. Stir in 3 tablespoons chopped cilantro.
7. Spoon cooked couscous into each bowl, if desired. Top with the vegetables and broth. Garnish with the remaining tablespoon chopped cilantro.

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