One-Pot Wonders for No-Fuss No-Muss Meals

Guest Post by Alanna Binder.


It’s true that a lot of Americans like eating out ⁠— so much so that we spend $2,700, or at least half of our food budget each year, on eating out. This is mostly because preparing your own meals can be incredibly time-consuming and physically taxing. What’s more, recipes sometimes ask you to do complicated processes and call for equipment you might not have. This can discourage a lot of folks from making their own meals at home.

Because of this, we’ve tried to think of easy ways to encourage more people to cook their meals. That’s when we thought of one-pot meals ⁠— where you only need to use one pot (or pan) to finish the job. In this post, we’ve listed below our favorite plant-based, one-pot recipes for a no-fuss no-muss meal.


Vegetable Chili

What’s not to love about chili? Traditionally, the state food of Texas is made with a comforting mix of beans, vegetables, and ground meat in a thick and spicy broth. However, the classic chili recipe has too much saturated fats and sodium, which can heighten your risk of heart disease and kidney problems. That’s why in our version, we swap out the meat for more vegetables to make a nutrient-rich and antioxidant packed meal ⁠— all while loading you up with more fiber and helping you cut back on unhealthy fats.

• 1 tbsp. olive oil
• 4 cloves garlic, minced
• 1 tsp. ground cumin
• ½ tsp. chili powder
• 1 jalapeno, chopped
• ½ cup red bell pepper, diced
• ½ cup red onion, chopped
• ½ cup celery, chopped
• 2 (28-ounce) cans crushed tomatoes
• 1 (15-ounce) can red kidney beans
• 1 (150ounce) can black beans
• ½ cup vegetable broth or water
• salt and pepper to taste

How To Prep:
1. Sweat onions and garlic in an oiled pot.
2. Add red bell pepper and celery. Cook until tender.
3. Add jalapeno and cumin powder.
4. Immediately pour in vegetable broth and crushed tomatoes. Let simmer for 3 minutes,
5. Add chili powder as well as your washed and drained beans. Stir to combine.
6. Simmer for at least 30 minutes. Be sure to stir occasionally.
7. Serve and enjoy!


Easy Vegetable Rice

There’s nothing more filling than a steaming bowl of hot rice. But of course, you can’t eat rice alone! In this recipe, we’ve decided to upgrade your boring steamed rice with vegetables and other ingredients that’ll surely supply you with tons of vitamins and nutrients. And the best part is, you can come up with a delicious batch for your entire family using just a rice cooker. Despite its name, rice cookers can cook so much more than plain steamed rice — as this recipe shows us. If you have one with a timer, then even better: You can simply assemble the ingredients in your rice cooker in your free time, and then set the machine to start cooking right when you need it to. So without further ado, here’s how to make our easy vegetable rice.

• 2 cups brown rice
• 1 small onion, chopped
• 1 carrot, diced
• ¼ cup cabbage, shredded
• ¼ cup frozen peas
• 5 shiitake mushrooms, de-stemmed and chopped
• 3 tbsp. soy sauce
• 2 tbsp. mirin
• 1 ½ tbsp. sake
• 4 scallions, finely chopped
• salt and pepper to taste

How To Prep:
1. Wash and drain your rice until it runs clear.
2. Put rice in the pot along with soy sauce, sake, mirin, salt, and pepper.
3. Add water until it reaches the 4 cups measuring line in the pot.
4. Put all your vegetables on top except for the scallions.
5. Place the pot into your rice cooker and select the brown rice setting if you have one. If not, put it on the regular cook setting.
6. If rice still isn’t cooked after the regular cook setting finishes, put it on that setting again for 10-15 more minutes.
7. When your rice is cooked, mix the pot thoroughly.
8. Serve and top with chopped scallions.


Creamy Mushroom Pasta

For something a little more decadent, our creamy mushroom pasta will surely satisfy your cravings ⁠— all while being dairy-free and vegan. Be prepared to chew on pasta that’s deliciously coated with a savory cream sauce. While we used vegan cooking cream to make this dish creamy, the nutty vegan parmesan that’s made with cashews, nutritional yeast, and a little seasoning further elevates the flavor. However, the real kicker in this dish are the chopped pieces of walnuts, which add some much-needed texture from the chewiness of the pasta and the mushrooms.

Ingredients (for the nutty vegan parmesan):
• ¾ cup raw cashew nuts
• 3 tbsp. nutritional yeast
• 1 tsp. kosher salt
• ¼ tsp. garlic powder

How To Make the Nutty Vegan Parmesan:
1. Combine all ingredients in a food processor.
2. Pulse or mix until a sandy texture is achieved.
3. Store in a sealed bag inside the refrigerator.

Ingredients (for the creamy mushroom pasta):
• 1 ½ tbsp. olive oil
• 5 cloves garlic, minced
• 1 onion, diced
• 10 oz. cremini mushrooms, sliced
• ¼ cup walnuts, chopped to small pieces
• 3 ½ cups vegetable broth
• 10 oz. whole wheat linguine
• ¾ cup vegan parmesan cheese
• ¼ cup vegan cooking cream
• salt and pepper to taste

How To Prep:
1. Add olive oil in a pot in medium heat.
2. Add your onions, garlic, mushrooms, and walnuts to the pot. Sweat until the mushrooms are tender.
3. Pour your vegetable broth and bring it to a boil.
4. Add your pasta and cook until al dente. You’ll know your pasta is ready when you bite into it and it still has a little chew.
5. Add the vegan cooking cream and stir in the vegan parmesan cheese.
6. Season with salt and pepper.
7. Serve and enjoy!


Article specially written for by Alanna Binder.


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