Are you tired of spending hours in the kitchen on busy weeknights? Look no further! One pot vegetarian recipes are a lifesaver for those who want to cook up a delicious meal without sacrificing flavor or time. In this article, we’ll share 20 mouthwatering one pot vegetarian recipes that are perfect for busy weeknights.
From creamy pasta dishes to hearty stews and flavorful curries, these recipes are sure to please even the pickiest of eaters. And the best part? Each dish can be prepared in just one pot, making cleanup a breeze.
Whether you’re a seasoned cook or a kitchen newbie, we’ve got you covered with our easy-to-follow instructions and simple ingredient lists. So go ahead, take a look at our top 20 one pot vegetarian recipes below, and get ready to add some excitement to your meal routine!
Creamy Garlic Mushroom Pasta
A rich and flavorful pasta dish that combines sautéed mushrooms with garlic and cream, perfect for a comforting weeknight dinner.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 1/4 cup unsalted butter
– 1 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Add mushrooms and cook until they release their moisture and start browning (about 5 minutes).
4. Pour in heavy cream and stir to combine. Bring the mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Stir in thyme, salt, and pepper. Combine cooked pasta with mushroom sauce, adding some reserved pasta water if needed.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spicy Chickpea and Spinach Stew
This hearty stew combines the creamy texture of chickpeas with the spicy kick of red pepper flakes, all wrapped up in a flavorful spinach sauce. Perfect for a quick and easy dinner or lunch, this recipe is sure to satisfy your cravings.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– 1 can diced tomatoes (14 oz)
– 2 cups vegetable broth
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Add cumin, smoked paprika, and red pepper flakes; cook for 1 minute.
4. Stir in chickpeas, diced tomatoes, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
6. Stir in spinach leaves and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Lentil and Coconut Curry
This flavorful and nutritious curry recipe combines red lentils with aromatic spices, creamy coconut milk, and a hint of Indian-inspired flavors. Perfect for a quick and comforting meal.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon paprika
– 1 can (14 oz) coconut milk
– 2 cups water or vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium-high heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, turmeric, and paprika; cook for an additional minute.
4. Stir in lentils, coconut milk, and water or broth.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until lentils are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Cajun Black Beans and Rice
This hearty dish combines the bold flavors of Cajun country with the comforting simplicity of black beans and rice. A perfect side dish or main course for any gathering, this recipe is sure to become a favorite.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (15 ounces) black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– Salt and pepper to taste
– Optional: chopped scallions or cilantro for garnish
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add black beans, Cajun seasoning, salt, and pepper. Stir to combine.
4. Combine cooked rice with the bean mixture and stir-fry for 1-2 minutes.
5. Serve hot, garnished with chopped scallions or cilantro if desired.
Cooking Time: 20-25 minutes
Vegetable Paella with Artichokes
This vegetarian paella recipe combines the rich flavors of saffron-infused rice, succulent artichoke hearts, and a variety of colorful vegetables. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked Spanish rice (Calasparra or Bomba)
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 cups mixed bell peppers (any color), sliced
– 1 can artichoke hearts (14 oz), drained and chopped
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add bell peppers, mushrooms, artichoke hearts, smoked paprika, saffron mixture, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add rice to the pan, stirring to coat with oil and distribute vegetables evenly.
5. Add broth, one cup at a time, allowing each portion to absorb before adding the next (cook for 20-25 minutes or until liquid is absorbed).
6. Remove from heat; let rest for 5 minutes before serving.
Cooking Time: 35-40 minutes
Thai Coconut Soup with Tofu
This comforting Thai-inspired soup is a perfect blend of creamy coconut milk, savory spices, and tender tofu. With just 30 minutes of cooking time, you can enjoy this delicious and nutritious meal any day.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons Thai red curry paste
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon turmeric powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the vegetable broth over medium heat.
2. Add the tofu cubes and cook until lightly browned, about 5 minutes.
3. Stir in the curry paste, ginger, turmeric powder, salt, and pepper. Cook for 1 minute.
4. Pour in the coconut milk and bring to a simmer.
5. Reduce the heat to low and let cook for 20-25 minutes or until the soup has thickened slightly.
6. Taste and adjust the seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30 minutes
Mediterranean Orzo with Roasted Vegetables
This flavorful side dish combines the nutty goodness of orzo pasta with the natural sweetness of roasted vegetables, all infused with the bold flavors of the Mediterranean.
Ingredients:
– 1 cup orzo pasta
– 2 tablespoons olive oil
– 1 large red bell pepper, seeded and chopped
– 1 large zucchini, sliced
– 1 large red onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook orzo pasta according to package instructions. Drain and set aside.
3. In a large bowl, toss together bell pepper, zucchini, onion, garlic, oregano, salt, and black pepper.
4. Drizzle with olive oil and spread on a baking sheet. Roast for 25-30 minutes, or until tender.
5. Toss cooked orzo with roasted vegetables and crumbled feta cheese (if using).
6. Serve warm or at room temperature.
Cooking Time: 35-40 minutes
Hearty Tuscan Bean Soup
Warm up with this comforting, slow-cooked soup that’s packed with flavor and nutritious ingredients. This classic Italian recipe is perfect for a cozy night in or as a healthy lunch option.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups cooked kidney beans (canned or cooked from scratch)
– 2 cups vegetable broth
– 1 cup diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cooked kidney beans, vegetable broth, diced tomatoes, and thyme.
5. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Moroccan Tagine with Sweet Potatoes and Chickpeas
This Moroccan-inspired stew is a perfect blend of sweet and savory flavors, made with tender sweet potatoes, creamy chickpeas, and aromatic spices. Serve it over couscous or with crusty bread for a satisfying meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 1 can diced tomatoes (14.5 oz)
– 2 cups chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large Dutch oven or tagine over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the sweet potatoes, chickpeas, cumin, paprika, cinnamon, salt, and pepper. Cook for 5 minutes.
4. Stir in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until the sweet potatoes are tender.
5. Taste and adjust seasoning as needed. Garnish with parsley, if desired.
Cooking Time: 30-40 minutes
One Pot Mexican Quinoa
This recipe is a flavorful and nutritious twist on traditional quinoa dishes, packed with the bold flavors of Mexico. Cooked in just one pot, this dish is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional: shredded cheese, diced tomatoes, avocado slices for topping
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and red bell pepper; cook until tender, about 5 minutes.
3. Add the quinoa, black beans, cumin, chili powder, salt, and pepper. Stir to combine.
4. Pour in the water or broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until the quinoa is tender and fluffy.
Cooking Time: 25-30 minutes
Butternut Squash and Kale Risotto
This creamy risotto combines the natural sweetness of roasted butternut squash with the earthy flavor of kale, perfect for a cozy autumn evening.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 2 cups kale leaves, stems removed and discarded
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high. Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute.
3. Add Arborio rice to the skillet, cooking for 1-2 minutes, stirring constantly. Gradually add warmed chicken broth, stirring continuously, until liquid is fully absorbed.
4. Stir in roasted squash, kale leaves, and Parmesan cheese. Cook for an additional 2-3 minutes, or until kale is wilted. Season with salt and pepper to taste.
Cooking Time: Approximately 45-50 minutes
Tomato Basil Pasta with White Beans
This vibrant pasta dish combines the flavors of fresh tomatoes, basil, and cannellini beans for a light and satisfying summer meal. Perfect for a quick weeknight dinner or a potluck gathering.
Ingredients:
– 8 oz. pasta (such as spaghetti or linguine)
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 1 can cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add cherry tomatoes and cook for 3-4 minutes until they start to release their juices.
4. Stir in chopped basil and cannellini beans. Cook for an additional minute.
5. Combine cooked pasta with tomato mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Indian Dal with Spinach
This simple and flavorful spinach dal recipe is a staple in many Indian households. This comforting dish is made with red lentils, onions, garlic, ginger, and fresh spinach, making it a great way to add some greens to your meal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 cups fresh spinach leaves
– Salt, to taste
– Optional: 1 tablespoon ghee or vegetable oil for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a large pot, sauté the onion, garlic, and ginger until softened.
3. Add the soaked lentils, 2 cups of water, and salt to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Stir in the fresh spinach leaves and cook until wilted.
5. Serve hot, garnished with ghee or vegetable oil if desired.
Cooking Time: 30-40 minutes
Vegetable Jambalaya with Okra
This hearty jambalaya recipe is a twist on the classic Louisiana dish, substituting traditional sausage and chicken with a medley of colorful vegetables and okra. The result is a flavorful and nutritious meal that’s perfect for any occasion.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 cup diced tomatoes
– 1 cup okra, sliced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 cups cooked white rice
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat a large cast-iron pot or Dutch oven over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the mixed bell peppers, diced tomatoes, okra, cumin, smoked paprika, and cayenne pepper. Cook for 5-7 minutes or until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot over cooked white rice, garnished with fresh parsley or cilantro if desired.
Cooking Time: 20-25 minutes
Creamy Sundried Tomato Pasta
Add a burst of flavor to your pasta dish with this creamy sundried tomato recipe. A perfect combination of tangy and rich, it’s sure to become a new favorite!
Ingredients:
– 8 oz pasta of your choice
– 1/2 cup sundried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add chopped sundried tomatoes and cook for an additional 2-3 minutes, stirring occasionally.
4. Pour in heavy cream and stir to combine. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta, sundried tomato cream sauce, and reserved pasta water (if needed). Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Greek Lemon Rice with Chickpeas
This Mediterranean-inspired recipe combines fluffy lemon rice with creamy chickpeas, perfect as a side dish or main course. With its zesty citrus flavor and nutty aroma, this dish is sure to brighten up any meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 lemons, juiced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook rice according to package instructions.
2. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in chickpeas, lemon juice, salt, and pepper. Cook for 1-2 minutes or until heated through.
5. Fluff cooked rice with a fork and stir in the chickpea mixture.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 25-30 minutes
Vegetable Biryani with Cashews
A flavorful and aromatic rice dish that combines the goodness of mixed vegetables, cashews, and a blend of spices. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, cauliflower)
– 1/4 cup cashews, chopped
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons lemon juice
Instructions:
1. Heat oil in a large saucepan and sauté the onion until translucent.
2. Add the garlic, mixed vegetables, cashews, cumin seeds, coriander powder, turmeric powder, and salt. Cook for 2-3 minutes.
3. Add the basmati rice to the saucepan and stir well.
4. Add water to the saucepan and bring to a boil.
5. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
6. Fluff the biryani with a fork and squeeze lemon juice over it.
Cooking Time: 25-30 minutes
Spinach and Feta Orzo Bake
Spinach and Feta Orzo Bake: A creamy, cheesy, and satisfying side dish that’s perfect for any occasion.
Ingredients:
– 1 cup orzo pasta
– 2 cups fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook orzo according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 3-4 minutes.
4. Add garlic and cook for an additional minute.
5. Stir in spinach leaves and cook until wilted, about 2 minutes.
6. In a large bowl, combine cooked orzo, spinach mixture, crumbled feta cheese, and grated cheddar cheese. Season with salt and pepper to taste.
7. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until golden brown on top.
Cooking Time: 20-25 minutes
Chinese Eggplant and Tofu Stir-Fry
This quick and flavorful stir-fry combines the tender goodness of eggplant, crispy tofu, and aromatic spices. Perfect as a main dish or side, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 medium eggplant, sliced into 1-inch thick rounds
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add remaining oil to the pan, then add garlic, ginger, eggplant, and soy sauce. Cook for 5 minutes, stirring occasionally.
4. Return tofu to the pan and stir to combine.
5. Season with sesame oil, salt, and pepper.
6. Serve hot, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Chili
This hearty chili combines the natural sweetness of sweet potatoes with the earthy flavor of black beans, creating a deliciously unique and nutritious meal.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 large sweet potato, peeled and diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the sweet potato, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer, then reduce the heat to medium-low and let cook for 20-25 minutes, or until the sweet potatoes are tender.
5. Taste and adjust seasoning as needed.
Cooking Time: 25 minutes
Summary
Get ready to cook up a storm with these 20 flavorful one-pot vegetarian recipes perfect for busy weeknights! From creamy pasta dishes like Creamy Garlic Mushroom Pasta and Tomato Basil Pasta with White Beans, to hearty stews like Spicy Chickpea and Spinach Stew and Hearty Tuscan Bean Soup, there’s something for everyone. Explore international flavors with Moroccan Tagine with Sweet Potatoes and Chickpeas, Indian Dal with Spinach, and Chinese Eggplant and Tofu Stir-Fry. These easy-to-make recipes are perfect for a quick and delicious dinner that’s sure to please even the pickiest of eaters.
