One-Pot Vegan Lentil and Vegetable Stew Recipe
One-Pot Vegan Lentil and Vegetable Stew Recipe. Here's a simple and delicious vegan recipe that can be made in just one pot!
One-Pot Vegan Lentil and Vegetable Stew Recipe:
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 can (15 oz) diced tomatoes
- 1 cup brown or green lentils, rinsed and drained
- 4 cups vegetable broth or water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 cups chopped kale or spinach
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, chopped carrots, and chopped celery to the pot. Cook for about 2-3 minutes, stirring occasionally.
- Add the diced tomatoes, rinsed and drained lentils, vegetable broth or water, dried thyme, dried oregano, and paprika to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, until the lentils are tender and the vegetables are cooked.
- Season the stew with salt and black pepper to taste. Add the chopped kale or spinach to the pot and cook for an additional 2-3 minutes, until the greens are wilted.
- Serve hot and enjoy!
Feed The Whole Family Or Meal Prep For The Week!
- To feed the whole family: The recipe yields about 4-6 servings, depending on serving size. You can easily double the recipe to make more servings, and adjust the seasoning and broth or water accordingly.
- To meal prep for the week: You can make a big batch of the stew and divide it into individual portions to store in the fridge or freezer. When you're ready to eat, simply reheat in the microwave or on the stovetop. The stew will keep in the fridge for up to 4-5 days or in the freezer for up to 3 months.
- To add variety: You can customize this recipe by using different vegetables, herbs, and spices. For example, you can add chopped sweet potatoes, butternut squash, or zucchini to the stew, or use fresh herbs like rosemary or basil instead of thyme and oregano.
- To serve: You can serve this stew with crusty bread, rice, quinoa, or your favorite grain. You can also top it with chopped fresh herbs, a dollop of vegan sour cream or yogurt, or a squeeze of fresh lemon or lime juice.
8 easy vegan desserts (chocolate recipes) nisbet plantation: Sweet potato vegan soup with beans. Add the ginger, garlic, and shallot and cook, stirring, until softened and fragrant, about 3 minutes.
One Pot Coconut Curry Pasta.
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 red bell pepper, sliced
- 1 small head of broccoli, chopped into florets
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 8 oz pasta (any type of pasta will work)
- Salt and pepper to taste
- Cilantro, chopped peanuts, and lime wedges for serving (optional)
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger to the pot and sauté for 2-3 minutes until the onion is translucent.
- Add the sliced red bell pepper, chopped broccoli, curry powder, turmeric, cumin, coriander, and red pepper flakes (if using) to the pot. Stir to coat the vegetables in the spices and cook for 2-3 minutes.
- Add the vegetable broth, coconut milk, and pasta to the pot. Stir well and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.
- Season the dish with salt and pepper to taste. Serve the pasta hot, garnished with chopped cilantro, chopped peanuts, and lime wedges (if using).
- This One Pot Coconut Curry Pasta is a flavorful and satisfying vegan meal that's perfect for a quick and easy dinner. It's also a great way to use up any leftover vegetables in your fridge. Enjoy!
Stir in the sriracha and vegetable broth and bring to a simmer. Place mushrooms, hot dog slices, cabbage, tofu, onion, and baked beans in a dutch oven or large pot. One pot recipes have lots of advantages, they do not make a big mess that you have to spend an age cleaning up and are perfect for those who do not have a lot of spare time on their hands to spend hovering over the stove and minding multiple pans.
