5 easy one-pot vegetarian recipes
Celebrate National Vegetarian Week by whipping up one (or more) of these quick and easy one-pot veggie recipes.
Image: Love Beets
One-pot recipes can be summer-friendly, too! Check out these delicious vegetarian recipes that would be perfect for a weeknight dinner. You could even make extra and freeze it too.
Spicy peanut noodles
Image: Vega Protein
This super light noodle recipe is packed full of flavour.
- Serves 4
- 60 g peanut butter
- 1 garlic clove
- 1 tbsp grated ginger
- 2 tbsp maple syrup
- Juice 1 lime
- 1 tbsp toasted sesame oil
- 1 tbsp sriracha
- 2 tbsp apple cider vinegar
- 60 ml tamari
- 450 g vermicelli noodles
- 1 tbsp toasted sesame pol
- 2 carrots cut into thin strips
- 1 red pepper cut into thin strips
- 2 bok choy sliced
- ¼ red cabbage thinly sliced
- 1 large onion diced
- 60 g crushed peanuts
- Handful fresh coriander
- Combine all ingredients for the peanut sauce in a blender, and process until smooth – set aside.
- Cook the noodles according to the pack.
- Heat a wok or large frying pan over a medium‐high heat. Add the oil and onions, cooking until they start to turn translucent.
- Add the carrots and red pepper, sauté for 1 minute.
- Add the cabbage and bok choy. Cook until just tender.
- Remove from the heat and stir in the noodles.
- Add the peanut sauce and stir until evenly incorporated. Top with crushed peanuts and fresh coriander.
Image: Love Beets
This fresh and delicious dish would be the perfect centrepiece for a summer BBQ.
- Serves 4
- 5 garlic cloves
- 3 sprigs rosemary, leaves picked
- 3 slices sourdough bread
- 3 tbsp olive oil
- 375g Love Beets cooked beetroot
- 750g mixed heirloom tomatoes
- Handful tarragon
- Handful basil
- 50g pitted green olives
- 8 caper berries, halved
- Extra virgin olive oil, to serve
- Preheat the oven to 180°C, gas mark 4.
- Crush the garlic, chop the rosemary and tear the sourdough into bite-size pieces and add to a large baking tray with the olive oil and toss to coat.
- Quarter the Love Beets cooked beetroot and cut the tomatoes into equal size chunks, approximately 3cm.
- Scatter the beets and tomatoes onto the baking tray and roast for 25-30 minutes, gently tossing half way until the tomatoes are soft but still just holding their shape.
- Roughly chop the tarragon, basil and olives and gently stir through the pan with the caper berry halves.
- Drizzle with extra virgin olive oil and serve.
One pot beetroot quinoa
Whip this up as a main dish or use as a super tasty side dish.
- Serves 2
- 150g quinoa, rinsed under cold water and drained
- 1 tablespoon olive oil
- 150g raw beetroot, peeled and finely grated
- 1 small bunch of mint, stalks and leaves separated, stalks finely chopped and leaves reserved for scattering over the quinoa
- 75g mixed olives, pitted and roughly chopped
- 500ml vegetable stock
- 50g walnuts, toasted and roughly chopped
- Grated zest of ½ unwaxed orange
- Lemon wedge
- Greek yogurt
- Heat a large frying pan over a medium–low heat, add the rinsed quinoa while it is still wet and toast for about 10 minutes, stirring regularly. At first, the pan will release a lot of steam as the quinoa dries out but continue past this stage until the quinoa grains start popping and smelling nutty. They will also look as though they’ve puffed up somewhat. It’s important to keep a check on the pan and to stir the quinoa regularly to ensure that it toasts evenly and doesn’t burn.
- Add the olive oil, beetroot and mint stalks to the pan and cook, stirring, for 3–4 minutes to remove some of the raw earthiness of the beetroot.
- Stir in the olives and vegetable stock, bring to the boil and continue boiling, uncovered, for 12–15 minutes until all the liquid has been absorbed.
- Remove the pan from the heat and leave the quinoa to rest for 5 minutes. Divide between warmed bowls and scatter over the reserved mint leaves, walnuts and orange zest. Serve the quinoa with lemon wedges alongside for squeezing over and a dollop of Greek yogurt.
Image: Discover Great Veg
This mouth-watering risotto is a great vegetarian option, high in vitamin C and providing 2 of your 5 a day.
- Serves 2
- 1½ tbsp olive oil plus extra for drizzling
- 80g leek, diced
- 1 vegetable stock cube with 500ml boiling water (plus extra water if needed)
- 2 cloves garlic, crushed
- 200g risotto rice
- 1 courgette (250g), coarsely grated
- 150g cavolo nero, finely sliced
- 50g grated vegetarian hard cheese (optional)
- 50g unsalted butter (optional)
- Heat 1 tbsp of the olive oil in a wide pan over a medium heat. Gently cook the leek for around 5 minutes, stirring occasionally. In the meantime, make the stock.
- Add the garlic and risotto rice to the pan and heat through, stirring continuously for 1 minute. Add half the stock, stir thoroughly. Set a timer for 15 minutes for cooking the rice (or for the recommended pack cooking time minus 2 minutes).
- Cook the courgette separately in the remaining olive oil to remove any excess moisture, then add to the risotto pan when the timer says 10 minutes to go.
- Stir the rice continuously to avoid it sticking to the bottom of the pan (turn down the heat if needed). Anytime the rice gets too dry, add a little more stock, not too much at a time. If it bubbles too much turn down the heat a little.
- Add the cavolo nero when the timer says 5 minutes to go. When the 15 minutes are up, taste test the risotto. It should be al dente, not completely soft. If it’s ready, turn off the heat, stir in most of the cheese and the butter, stirring in gently until deliciously creamy.
- Serve immediately, adding a sprinkling of cheese and a final drizzle of olive oil (trust me on this one, don’t skip it) onto each individual plate.
Sweet potato and tofu stew
Image: Ao Life
Fancy something hearty on chillier evenings? This flavourful stew is sure to hit the spot.
- Serves 4
- 550g sweet potatoes, cut into chunks
- 250g tofu, cut into chunks
- 2tbsp olive oil
- 1 shallot, sliced
- 2 garlic cloves, minced
- 2 green peppers, sliced into strips
- 3tbsp sweet smoked paprika
- 1tsp hot smoked paprika
- 2tbsp plain flour
- 1 tin chopped tomatoes
- 1tbsp tomato purée
- 300-400ml vegetable stock
1. Combine the flour and paprika powder in large bowl.
2. Add the sweet potato and tofu chunks and mix until all the chunks are covered.
3. Heat the oil in a large pot then add the chunks to lightly fry. Once all the chunks are slightly browned, take them out of the pot.
4. Add the onions and peppers and cook until they’re soft. Add the garlic and stir (don’t let the garlic burn or it will turn bitter!)
5. Add the tomato purée and stir. Now add the tofu and sweet potatoes back into the pot and combine all. Add the remaining flour/paprika mix and stir again. Add the chopped tomatoes and vegetable stock.
6. Turn the heat down to low and cook for around 30-40 minutes (start with 30 minutes and add another 10 if needed) uncovered.
7. Stir occasionally until the ingredients are soft but not falling apart and serve!
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