10 One-Pot Veggie Recipes To Try This (2024)

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Step 1

In a large saucepan, fry the onion with the olive oil on a medium heat until soft and brown.

Step 2

Add the carrots and garlic and fry for a further 2-3 minutes. Add in the spices and fry for a minute or so.

Step 3

Add the cauliflower, cherry tomatoes and fry for a further 2 minutes.

Step 4

Add in the stock and lentils plus the tomato purée, tamari and Worcester sauce.

Step 5

Cover and simmer on a low to medium heat for 15 minutes or until the lentils and cauliflower are tender.

Step 6

To make the dressing, add all the ingredients to a mini blender and blitz until creamy.

Step 7

Stir in the coconut yogurt to serve and top with the dressing.

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Step 1

Heat 1 tbsp of olive oil in a large pan. Add the onion and celery and cook over medium heat, stirring often, until they are translucent, for about 10 minutes.

Step 2

Add the garlic and spices. Stir and cook for about 2 minutes or until the spices release their aroma.

Step 3

Add the carrots and sweet potatoes to the pan, and stir well.

Step 4

Next, pour in the chopped tomatoes, add a little water to both tins to catch any tomatoes or juice left in the cans and add that to the pan too.

Step 5

Pour in the stock, stir well then add the bay leaves, thyme, maple syrup, salt and pepper. Cover the pan then reduce the heat to low and simmer for 20 minutes.

Step 6

After 20 minutes check that the sweet potatoes are cooked, then add the butter beans. Stir well.

Step 7

Add the kale to the pan then return the lid and leave to simmer for about 5 minutes.

Step 8

Check the season and add a squeeze of lemon juice to the stew. Remove and discard the bay leaves and thyme stems.

Step 9

Give the stew a good stir, add some chopped parsley to the finished dish then serve immediately with some crusty bread if you like.

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Step 1

Preheat the oven to 200°C/Gas Mark 4. Cut the aubergines in half lengthways and score diagonal slashes across the flesh of each half. Lay cut-side up in a roasting tin.

Step 2

Mix together the oil, garlic paste, smoked paprika and oregano and season well. Spread the oil all over the aubergines, it will quickly soak into the flesh.

Step 3

Season the passata with the sugar and a good pinch of salt and pour that into the roasting tin as well. Bake in the oven for 30 minutes until the aubergines are soft through.

Step 4

Once the aubergine is cooked, use a fish slice to transfer them to plates, scatter over the crumbled feta and a few mint leaves.

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Step 1

Heat oil in a large soup or sauce pan over medium heat.

Step 2

Add the onions, garlic and ginger and sauté until the onion is translucent and soft.

Step 3

Add all the spices and cook for about 30 seconds to bring out their flavours.

Step 4

Add in the chopped tomatoes, lentils, veg stock and three-quarters of the coconut milk. Season with a pinch of salt.

Step 5

Bring to a boil, then reduce heat and let simmer without a lid on low heat for 15 minutes or until lentils are soft and your dahl has a creamy texture.

Step 6

Gradually add more veg stock if the lentils still aren't soft.

Step 7

Add in the rest of the coconut milk and simmer for 5 minutes.

Step 8

If the dahl is too thick, add a little bit more stock or coconut milk until you have your desired texture.

Step 9

Serve with rice and/or naan bread.

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Step 1

Boil the kettle. Heat a large non-stick frying pan or saucepan with 1 tablespoon of oil on medium-high heat. Add the gnocchi and cook for 3-5 minutes, until golden brown.

Step 2

Roughly dice the onion and pepper.

Step 3

Add the onion, pepper, garlic puree and half the tomatoes to the gnocchi and cook for 4 minutes.

Step 4

Add the sundried tomato paste, paprika, nutritional yeast and the vinegar. Cook for 1 minute, and then add 200ml of boiling water. Simmer for 1-2 minutes, until thickened.

Step 5

Season to taste with sea salt, and add more water if the sauce gets too thick.

Step 6

To make the salad, roughly dice the cucumber. Halve the remaining tomatoes. Roughly chop the parsley. In a large mixing bowl, combine the cucumber, tomatoes, half the parsley, rocket, artichokes, 1 tablespoon of olive oil and the remaining vinegar.

Step 7

Sprinkle the gnocchi with the remaining parsley and serve with the salad.

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Step 1

In a large casserole pot or pan add the olive oil and cook the aubergines and peppers over a medium heat until soft and starting to brown, for about 15-20 minutes.

Step 2

Add the garlic, co*cktail onions, capers, pine nuts, chopped tomatoes, oregano, sultanas, olives and sugar, then bring to a simmer adding a little water if necessary to loosen.

Step 3

Season with salt and milled pepper and slowly cook for about 30 minutes. Just before serving add the fresh basil. Delicious with some fresh rocket and crusty bread.

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Step 1

Peel and finely chop the onion, squash and carrots, and wipe and finely chop the celery.

Step 2

In a large pan, sauté the onion, garlic and celery in the olive oil for a few minutes, then add the chopped carrots and squash.

Step 3

Add the water and tomatoes, then crumble over the stock cubes.

Step 4

Bring to the boil, stirring as you cook.

Step 5

Add the tomato purée, paprika, oregano and pepper, then season with some salt and cook for 15 minutes.

Step 6

Shred the cabbage and chop the courgette finely, then add to the pan and cook for a further 8 minutes.

Step 7

Add the beans to the pan.

Step 8

Slice the spinach leaves roughly and add to the pan.

Step 9

Cook for another 5 minutes, then serve.

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Step 1

Heat 1 tablespoon of the basil oil in a large pan and add the chopped onions and garlic. Fry over a low heat for a few minutes until softened.

Step 2

Add the risotto rice to the pan and coat in the olive oil, onions and garlic. Continue to cook for 2 minutes.

Step 3

Pour half of the veg stock into the pan and simmer gently allowing the rice to absorb the water, stirring occasionally.

Step 4

Halfway through cooking add 200g of the tomatoes and the peppers. Continue to add the rest of the stock a little at a time.

Step 5

Once the rice is cooked and the stock has been mostly absorbed, add the remaining tomatoes and 45g of parmesan. Stir through until the cheese has melted.

Step 6

Serve in 2 large pasta bowls and drizzle liberally with more basil oil. Sprinkle the remaining parmesan over each dish and garnish with fresh basil leaves.

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Step 1

Preheat the oven to 180°C/Gas Mark 4.

Step 2

In a large oven-pot pan, heat the oil over medium heat. Add the onion and sauté for 5 minutes or until soft.

Step 3

Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Sauté for 5 minutes or until the kale is wilted.

Step 4

Add the tomato paste and cook for a further 2 minutes.

Step 5

Add the orzo, tomatoes, chickpeas, and broth. Bring to a simmer.

Step 6

Bake for 10-15 minutes until the orzo is soft.

Step 7

Finish by stirring in the butter, crumbling feta over the top, and topping with some fresh lemon juice, and freshly ground black pepper.

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Total Time

Step 1

Heat the oil in a large stockpot over a medium/low heat then add the onion, celery and a large pinch of salt. Sweat gently for 10 minutes until softened and slightly golden.

Step 2

Stir the risotto rice into the vegetables and cook for a further 2 minutes.

Step 3

Pour in the stock along with the lemon zest and juice. Bring to the boil and then turn down to a simmer for 15 minutes. Add salt and pepper to taste.

Step 4

Add the broccoli, cabbage, courgette and peas to the pan and simmer gently for a further 10-15 minutes or until the vegetables and the rice are tender. Stir in the pesto.

Step 5

Serve with an extra spoonful of pesto, fresh basil leaves and parmesan, if desired.