One-Pot Vegan Dinners

Mushroom Stroganoff

Ingredients
for 4 servings

2 tablespoons olive oil, divided
1 medium yellow onion, diced
12 oz (340 g) cremini mushroom, sliced
3 cloves garlic
½ teaspoon dried thyme
¼ teaspoon pepper
½ teaspoon salt
¼ cup (60 mL) dry white wine
½ tablespoon vegan worcestershire
¼ cup (30 g) flour
2 cups (480 mL) vegetable broth
1 ½ cups (360 mL) almond milk
8 oz (225 g) fusilli pasta, uncooked
fresh parsley, chopped, for serving, garnish

Preparation

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
2. Add the mushrooms and cook until most of the juices have evaporated.
3. With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
4. Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
5. Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
6. Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
7. Serve immediately, garnished with parsley.
8. Enjoy!

Lasagna Soup

Ingredients
for 6 servings

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
28 oz (795 g) crushed tomato
6 cups (1.4 L) vegetable broth
⅓ cup (55 g) green lentil, rinsed
8 oz (225 g) lasagna noodle, uncooked
3 cups (120 g) spinach
fresh basil, cut chiffonade, for serving

Preparation

1. In a large pot, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
2. Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes, or until the onions are translucent and herbs are fragrant.
3. Add the crushed tomatoes, vegetable broth, and lentils, and bring to a boil. Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.
4. Break apart the lasagna noodles into about 2-inch-long (5-cm) pieces and add to the pot. Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.
5. Stir in the spinach and let wilt, then serve immediately.
6. Enjoy!

Curry Noodle Soup

Ingredients
for 6 servings

2 tablespoons refined coconut oil
3 cloves garlic, minced
1 tablespoon ginger, minced
2 ½ tablespoons red curry paste
15 oz (425 g) coconut milk, 1 can
3 cups (720 mL) vegetable broth
1 tablespoon agave
8 oz (225 g) rice noodle
7 oz (200 g) tofu, cubed
2 cups (300 g) broccoli floret
1 red bell pepper, thinly sliced
1 tablespoon lime juice
salt, to taste
fresh cilantro, to serve

Preparation

1. In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
2. Add the red curry paste and cook another 2-3 minutes.
3. Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
4. Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
5. Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
6. Stir in the lime juice and add salt to taste.
7. Garnish with cilantro and serve immediately.
8. Enjoy!

Southwestern-style Quinoa Salad

Ingredients
for 2 servings

2 tablespoons oil
3 cloves garlic, minced
1 jalapeño, minced
15 oz (425 g) black bean
15 oz (425 g) corn
3 roma tomatoes, minced
1 cup (170 g) quinoa
2 cups (480 mL) vegetable stock
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
1 avocado, cubed
1 lime, juiced
fresh cilantro, to garnish

Preparation

1. In a frying pan, combine oil, garlic, and jalepeño cook for about 2 minutes.
2. Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Mix and cover. Cook for 15-20 minutes.
3. Top mixture with avocado and lime juice, then garnish with cilantro.
4. Enjoy!

One-Pot Butternut Squash Pilaf

Ingredients
for 4 servings

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon fresh thyme
1 ½ cups (345 g) arborio rice
1 teaspoon salt
pepper, to taste
½ cup (120 mL) dry white wine
4 cups (820 g) butternut squash, cubed
4 cups (945 mL) vegetable broth
fresh parsley, chopped, to serve

Preparation

1. Preheat oven to 375°F (190°C).
2. To prep cut off both ends of the butternut squash and poke 10-15 air vents with a fork. Microwave on high for 3-4 minutes.
3. Peel the skin off of the squash. The skin should peel right off! Once peeled, cut into 1x1-inch (2x2-cm) cubes.
4. In a large dutch oven or oven-safe pot, sauté onion in olive oil for 3-4 minutes or until semi-translucent. Add garlic and sauté for 2 more minutes.
5. Add the thyme and cook for 2 minutes, until fragrant.
6. Add arborio rice and sauté until lightly toasted, then stir in salt, pepper and white wine.
7. Stir in butternut squash and and vegetable broth and bring to a boil.
8. Cover pot and transfer to oven. Bake for 15-20 minutes, until liquid is absorbed.
9. Garnish with parsley and serve immediately
10. Enjoy!