Credit: Akiko Ada
Stylist Loves
3 quick, flavourful one-pot vegan dinners that are perfect if you’re in a rush
By Kiran Meeda
4 years ago
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1 min read
Looking for easy, delicious vegan meal ideas? You’re in luck. We’ve collated three flavourful dishes ready to be whipped up in no time at all.
Here’s a conundrum we face more often than we’d like: you’ve finished work and want to whip up something delicious, nutritious and most importantly quick before heading out to your weeknight drinks/cinema date/gig. The answer, though simple, is ingenious – throw everything into one pot and let the simmering flavours do all the talking.
French food writer Sabrina Fauda-Rôle has been bringing her expertise in mastering the balance between minimal ingredients and time with maximum flavour to cookbooks for years, whether in her cookbooks One-Pot Pasta or One-Pot Vegetarian. Now, from 3 March, Fauda-Rôle adds to her list, this time fashioned with the vegan palate in mind, with One-Pot Vegan. Whether you’re a committed vegan or Veganuary has spilled into February, there are a host of easy and delicious recipes ready and waiting to be served up.
Quick. Easy. Delicious. These three elements make up the philosophy of One-Pot Vegan, where Fauda-Rôle breaks down the complexity that comes with vegan food, including what kinds of ingredients make great sources of protein and the creamy hero ingredients like vegan pesto and harissa that will make a dish truly shine. To get you started, we’ve hand-picked three quintessential vegan one-pot dishes that might just end up becoming your go-to recipes.
Credit: Akiko Ida
Firstly, fans of courgetti will be more than satisfied with Fauda-Rôle’s sautéed courgette spaghetti. Equal parts salty (thanks to the lashings of soy sauce) and smoky due to the use of paprika, this is a dish perfect for when a light dinner is on the agenda.
If rice is your staple ingredient of choice, Fauda-Rôle’s Thai rice with broccoli is a twist on the classic. Featuring classic Thai ingredients including fragrant lemongrass and crunchy toasted peanuts, expect a texture sensation.
Lastly, when you’re in the mood for something creamy, look at Fauda-Rôle’s polenta with vegetables. Mixed with closed-cup mushrooms, cherry tomatoes and spring onions, this hearty vegan polenta is a dish best served on cold nights.
Sautéed courgette spaghetti
Serves 4
Ingredients
- 4 yellow and green courgettes, spiralised or cut into fine strips
- 150g tinned chickpeas, drained
- 1 spring onion, thinly sliced
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 1 pinch of salt
- 1 bunch of mixed fresh herbs, snipped, to serve
- zest and juice of 1 organic lemon, to serve
- 1 tablespoon soy sauce, to serve
- 30 cm frying pan or sauté pan
Method
Put all the ingredients in the frying pan, except for the herbs, lemon and soy sauce.
Sautée over a medium to high heat for 5 minutes. Leave to rest for 10 minutes.
Stir in the snipped herbs, soy sauce, lemon juice and zest before serving.
Thai rice with broccoli
Serves 4
Ingredients
- 250g Thai rice
- 350g broccoli florets
- 1 (bell) pepper, thinly sliced
- 1 teaspoon sugar
- 2cm ginger, peeled and chopped
- ½ lemongrass stalk, chopped
- 1 garlic clove, chopped
- 2 spring onions, thinly sliced
- 50g toasted salted peanuts
- 2 tablespoons sunflower oil
- 500ml water
- 3 tablespoons soy sauce
- 1 small bunch of coriander, to serve
- 26cm frying or sauté pan
Method
Put all the ingredients in the frying pan or saut pan, except for the water, coriander and soy sauce.
Fry for 5 minutes, stirring regularly. Add the water and soy sauce and simmer for about 20 minutes until all the water has evaporated.
Serve with the snipped coriander.
Polenta with vegetables
Serves 4
Ingredients
- 150g instant polenta
- 250g closed-cup mushrooms, quartered
- 200g cherry tomatoes
- 1 spring onion, thinly sliced
- 12 basil leaves, snipped
- 2 tablespoons olive oil
- 700ml water
- 1 pinch of salt
- freshly ground black pepper
- 26cm frying pan
Method
Put all the ingredients in the frying pan. Bring to a boil and cook for 5 minutes, stirring, until the polenta thickens.
Cover and allow to stand for 5 minutes before serving, hot or warm.
One-Pot Vegan by Sabrina Fauda-Rôle (£12.99, Hardie Grant) is out 3 March
Photography: Akiko Ada
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