10 One-Pot Veggie Recipes To Try This

If you’re keen to reduce your meat intake or looking for fresh midweek supper ideas, a one-pot veggie meal is an easy way to pack it in. From red lentil and coconut dahl to baked aubergines, here are 11 recipes to try…
By Sherri Andrew /

Smoky Cauliflower & Lentil Stew With Tahini Dressing

Serves
4
Total Time
45 Minutes
Ingredients
For The Stew:
1 onion, roughly chopped
2 carrots, diced
4 cloves of garlic, sliced
2 tbsp of olive oil
1 tsp of cumin seeds
1 tsp of smoked paprika
½ tsp of ground coriander
½ tsp of chilli flakes
150g of cherry tomatoes, sliced
½ a cauliflower, cut into small florets
825ml of veg stock
150g of red lentils, rinsed
1 tbsp of tomato purée
1 tsp of vegan Worcestershire sauce
1 tsp of tamari
1 tbsp of coconut yogurt or cream
For The Tahini Dressing:
2 tbsp of tahini
Juice of 1 lemon
Pinch of sea salt
Splash of water
2 tbsp of extra virgin olive oil
Method
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.

Butter Bean Stew

Serves
4
Total Time
45 Minutes
Ingredients
1 tbsp of olive oil
1 large white onion, sliced
1 stalk of celery, thinly sliced
2 large carrots, peeled and sliced
2 medium sweet potatoes, cut into medium cubes
2 cloves of garlic, minced
¼ tsp of dried red chilli flakes
½ tsp of smoked paprika
1 tsp of ground cumin
¼ tsp of ground cinnamon
2 x 400g cans of chopped tomatoes
100ml of vegetable stock
2 x 400g cans of butter beans
1 tbsp of maple syrup
100g of kale, roughly chopped & stems removed
5 sprigs of fresh thyme
2 dried bay leaves
A squeeze of lemon
¼ tsp of sea salt
¼ tsp cracked black pepper
Method
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.

Aubergine Bake

Serves
4
Total Time
35 Minutes
Ingredients
2 large aubergines
4 tbsp of olive oil
2 tsp of garlic paste
2 tsp of sweet smoked paprika
1 tsp of oregano
400ml of passata
2 tsp of sugar
100g of feta
Fresh mint leaves, to serve
Method
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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Red Lentil Dahl With Coconut Milk

Serves
2
Total Time
45 Minutes
Ingredients
1 tbsp of olive oil
1 onion, chopped
3 garlic cloves, finely chopped
3cm piece of fresh ginger, minced
½ tsp of cumin powder
½ tsp of turmeric powder
½ tsp of coriander powder
1 tsp of curry powder
1 tsp of garam masala powder
1 x 400g can of chopped tomatoes
200g of red split lentils, washed & rinsed
300ml of veg stock
1 x 400ml can of coconut milk
Method
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.

One-Pot Pomodoro Gnocchi With Artichoke Salad

Serves
4
Total Time
20 Minutes
Ingredients
For The Gnocchi
500g of potato gnocchi
100g of baby plum tomatoes
1 onion
4 tsp of garlic purée
2 red peppers
4 tbsp of Belazu sundried tomato paste
1 tbsp of aged balsamic vinegar
2 tbsp of nutritional yeast
1 tbsp of smoked paprika
30g of fresh flat-leaf parsley
1 tbsp of olive oil
For The Salad
1 cucumber
100g of baby plum tomatoes
100g of artichoke hearts
80g of rocket
30g of fresh flat-leaf parsley
1 tbsp of aged balsamic vinegar
1 tbsp of extra virgin olive oil
Method
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.

One-Pot Caponata

Serves
2
Total Time
45 Minutes
Ingredients
2 aubergines, cut into chunks
1 jar of Opies Cocktail Onions, rinsed & drained
2 red peppers, de-seeded & sliced
4 large ripe tomatoes, roughly chopped
2 garlic cloves, thinly sliced
1 tbsp of dried oregano
2 tbsp of pine nuts
1 tbsp of sultanas
1 tsp of brown sugar
20 pitted green olives
2 tbsp of Opies Capers
3 tbsp of olive oil
Small handful of fresh basil
Method
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, cocktail 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.

Winter One-Pot Minestrone

Serves
4
Total Time
30 Minutes
Ingredients
1 large onion
½ butternut squash
2 large carrots
½ savoy cabbage
2 celery sticks
1 large courgette
2 garlic cloves, minced
80g of spinach leaves
1 x 400g tin of chopped tomatoes
1 x 400g tin of mixed beans, drained
2 vegetable stock cubes
50g of tomato purée
2 tsp of dried oregano
2 tsp of paprika
½ tsp of ground black pepper
Sea salt
1l of boiling water
50ml of olive oil
Method
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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Sweet Pepper, Tomato and Basil Risotto

Serves
2
Total Time
35 Minutes
Ingredients
1 medium onion
1 garlic clove
200g of Seggiano Organic Arborio Risotto Rice
1l of veg stock
3 sweet peppers, sliced lengthways
300g of cherry tomatoes
50g of parmesan
1 tbsp of Seggiano Basil Oil, to garnish
Fresh basil, to garnish
Method
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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Greek Baked Orzo

Serves
4
Total Time
50 Minutes
Ingredients
2 tbsp of olive oil
Half an onion, diced
2 garlic cloves, minced
1 red pepper, diced
300g of kale, chopped
2 tsp of dried oregano
1 tsp of chilli flakes
1 tsp salt
3 tbsp of tomato paste
150g of uncooked orzo
400g of chopped tomatoes
300g of chickpeas
750ml of veg stock
2 tbsp of salted butter
50g of feta
1 tbsp of fresh lemon juice
Method
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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Green Minestrone Soup

Serves
4
Total Time
45 Minutes
Ingredients
2 tbsp of extra virgin olive oil
1 medium onion, finely chopped
2 sticks of celery, finely chopped
100g of Seggiano Arborio Risotto Rice
1.5l of veg stock
Zest and juice of half a lemon
100g of tenderstem broccoli, chopped into bite-size pieces
100g of savoy cabbage, shredded
100g of courgettes, finely chopped
75g of frozen peas
1 tbsp of Seggiano Raw Basil Pesto, plus extra to serve
Fresh basil, to serve
Parmesan, to serve
Method
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.
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