People go meat-free for lots of reasons – health benefits, costs, animal welfare or personal preference. For us, the humble veggie is a great way to cut costs, add flavour and try new things. The recipes we’ve chosen only need one pot to cook, using less energy and saving you money in the process!
1). Vegan One Pot Pasta
This tasty one-pot pasta is creamy, vegan and ready to eat in just 30 minutes!
What you’ll need:
For the sauce
- Cashews
- Veggie broth
- Tomato paste
For the pasta
- Olive oil
- Onion
- Garlic
- Veggie broth
- Penne Pasta
- Roasted red peppers
- Nutritional yeast (optional)
- Spinach
- Fresh Basil
Find the full cooking method here:
https://therecipewell.com/vegan-one-pot-pasta/
2). Summer Vegetable Lasagne
Grab all the leftover veggies in the fridge and cook up a storm with this delicious vegetable lasagne. It’s super easy to make and reduces food wastage, as nearly any vegetable will work in this recipe.
What you’ll need:
For the lasagne
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 1 bell pepper, cored and finely chopped
- 1 tablespoon minced garlic (about 3-4 cloves)
- 2 medium-sized zucchini, diced
- 1 pint cherry tomatoes, halved
- 1 and 1/2 cup corn kernels (about 8 ounces)
- 6 ounces tomato paste
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon crushed red pepper (optional)
- 5 lasagna sheets, broken into 2-inch bite-size pieces
- salt, to taste
- cashew parmesan (see notes) and fresh basil for topping
For the cashew Ricotta
- 1 cup raw cashews, soaked
- 2 tablespoons lemon juice (about 1 lemon)
- 1 teaspoon fine sea salt
Find the full cooking method here:
https://www.makingthymeforhealth.com/one-pot-summer-vegetable-skillet-lasagna/
3). Curried Lentil Soup
This moreish summer soup is great for a quick lunch and only takes around 30 mins to prepare. Simply chop up all your veggies, and add your rice, lentils, and spices. Relax while the flavours infuse and vegetables soften.
What you’ll need:
Find the full cooking method here:
https://hurrythefoodup.com/coconut-curry-lentil-soup/
4). Summer Skillet Vegetable & Eggs Scrambled
The perfect brunch option for a slow Saturday morning. With baby potatoes, lots of veggies and scrambled eggs, this recipe is healthy, fast and oh-so delicious!
What you’ll need:
- 2 tablespoons olive oil
- 12 ounces baby potatoes, thinly sliced
- 4 cups thinly sliced vegetables, such as mushrooms, bell peppers, and/or zucchini (14 oz.)
- 3 scallions, thinly sliced, green and white parts separated
- 1 teaspoon minced fresh herbs, such as rosemary or thyme
- 6 large eggs (or 4 large eggs plus 4 egg whites), lightly beaten
- 2 cups packed leafy greens, such as baby spinach or baby kale (2 oz.)
- ½ teaspoon salt
Find the full cooking method here:
https://www.eatingwell.com/recipe/273189/summer-skillet-vegetable-egg-scramble/
Go veggie with us and try out our favourite one-pot recipes – you won’t be disappointed!
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