Feed the family and save on washing-up with these delicious plant-based one-pots. Jam-packed with vegetables and pulses, you won’t miss the meat or dairy in these vegan dishes. We’ve pulled together tasty recipes for stews, curries, risottos, chillis and more.
Hearty lentil one pot
This vegan stew is super healthy – packing in all of your five-a-day in each portion, along with fibre, vitamin C, iron and calcium. Dried porcini mushrooms, rosemary and garlic add plenty of flavour straight from your storecupboard.
Get the recipe: hearty lentil one pot
Yellow lentil & coconut curry with cauliflower
Spice up your evening with a delicious vegan curry, flavoured with ginger, curry paste and desiccated coconut. Serve alongside freshly cooked basmati rice, vegan naan bread and mango chutney for a scrumptious plant-based feast.
Get the recipe: yellow lentil & coconut curry with cauliflower
Bean & pepper chilli
Make the most of storecupboard staples such as beans, chopped tomatoes and dried spices in this easy vegan dinner. It’s all cooked in one pot and can be on the table in just 45 minutes. Serve over rice or a jacket potato – tortilla chips and guacamole are optional, but recommended.
Get the recipe: bean & pepper chilli
One-pot mushroom & potato curry
Put your favourite curry paste to good use in this tasty dish, along with a can of coconut milk richness. It’s packed with chunky, chopped vegetables including potatoes, aubergines and mushrooms.
Get the recipe: one-pot mushroom & potato curry
Spinach, sweet potato & lentil dhal
More than 400 of you have given this recipe a five-star rating – and with good reason! It’s iron-rich, low in fat and calories, and packed with feel-good ingredients you’re likely to have in your storecupboard. Add fresh ginger and chilli for extra kick.
Get the recipe: spinach, sweet potato & lentil dhal
Roast summer vegetables & chickpeas
This stunning summer stew is all cooked in one roasting tin, giving you plenty of time to get on with other things while the oven works its magic. If you prefer some spice, you could add chilli, paprika or cumin, or experiment with any fresh herbs you have on hand.
Get the recipe: roast summer vegetables & chickpeas
This Mediterranean-inspired stew is super easy to make and incredibly versatile – a great way to use up a glut of vegetables. Stir through a pouch of cooked lentils at the end to speed up the cooking time and help the lentils to keep their shape.
Get the recipe: vegetarian casserole
Summer courgette risotto
Risotto fans, rejoice! This is one of the easiest one-pan suppers out there. Our summery risotto will become a firm favourite – it’s super healthy and a great way to get kids to eat their veggies. Any leftovers can be frozen, too.
Get the recipe: summer courgette risotto
Chickpea, tomato & spinach curry
This low-calorie, vegan curry is the very definition of feel-good food, providing two portions of your five-a-day. Turmeric, cumin and ginger add plenty of spicy flavour while coconut cream adds a silky richness. We’ve opted for canned chickpeas, but other beans would also work, so feel free to experiment.
Get the recipe: chickpea, tomato & spinach curry
Tomato, pepper & bean one pot
Have some spare time on your hands? Make a big batch of this vegan stew, separate into six portions, then mix-and-match from our tasty topping suggestions to keep things interesting throughout the week. It’s an ideal way to use up the stray ingredients you have in your storecupboard or fridge – plus the base recipe is super healthy, and low in fat and calories too.
Get the recipe: tomato, pepper & bean one pot
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