Easy One-Pot Vegetarian Recipes – The New York Times

Here’s a New Year’s resolution: do less!

It can mean a lot of things, but mostly it should mean doing less washing up. And what better way to stick to that goal than to cook more dishes from just one New York Times Cooking pan? It is not permissible to compromise on flavor; in fact, you’ll find that these carefully crafted recipes are bursting with heat, spice, spice, and creaminess despite their ease. But when the energy is at its highest (and when isn’t it?), The dishes below will satisfy while keeping the sink relatively empty.

Preparing this 30-minute issue of Hetty McKinnon in one pot actually boosts the flavors of the entire dish: the broth that deglazes the mushrooms and caramelized leeks is also the liquid in which the pasta cooks, capturing all of that. golden pieces at the bottom of the pot and conferring orecchiette with their umami.

Zainab Shah skips the more traditional layering of ingredients in the biryani to save time and cleanse, but it doesn’t sacrifice flavor. The recipe is loaded with aromatics – cloves, cardamom pods, green peppers, ginger, and chopped herbs, to name a few – and an aisle of vegetables. A final dazzle of pomegranate seeds and cashews beautifully masks the fact that this dish is a cinch to prepare.

Recipe: Biryani with vegetables in one pot

Don’t speak in the comments yet – this heartwarming recipe from Melissa Clark calls for ground turkey, but you can also use more beans or your favorite plant-based meat substitute. And while the stew itself is everything you’d expect from a chili (spicy, rich, hearty), we all know why you’re here: the siren call of these tangy buttery cookies.

Recipe: Chili and turkey cookies in one pot

In the world of containers that could be considered a singular pot, you can and should include the large electric pressure cooker. While Sarah DiGregorio’s vegetarian take on the Hungarian classic is a far cry from what you might find in Budapest, plenty of Yukon Gold potatoes and meaty mushrooms keep her in the heartwarming spirit of the original.

Swapping the chicken for red lentils in Ali Slagle’s vegetarian version of the Italian classic ensures dinner is always high in protein with minimal fuss. The final stew is also incredibly versatile: eat it straight from the pan, pour it over creamy polenta, or treat it like a pasta sauce by diluting it with just a little water.

Recipe: Cacciatore lentils

This richly crimson vegetarian stew from Lidey Heuck is nicely spicy, but lacks the fiery heat one might normally associate with hotter peppers. Instead, the flavor profile is warmer and a bit more complex thanks to subtle additions like cinnamon and brown sugar.

Recipe: Chili with butternut squash and Moroccan spices

Melissa Clark wrote a love letter to canned foods, and it’s that creamy curry. Canned chickpeas, coconut milk and pumpkin puree serve as the basis for this user-friendly (and economical) recipe. Fresh produce is kept to a minimum – think onion, cilantro, lime – to make sure you don’t have to rush out for a last-minute ingredient.

Recipe: Coconut curry chickpeas with pumpkin and lime

Ali Slagle is here to ask the important questions – like “What if my favorite spinach cream steakhouse were paired with my favorite mac and cheese?” – and give people answers. Here, the milk, spinach and herbs create a sauce that is fluid enough for tiny pasta like ditalini to cook in it, but also thickens as it simmers. A last shower of Parmesan combines everything perfectly.

Recipe: Creamy pasta and greens in one pot

Flaw alert! Because the cheesy toast served with this Sarah DiGregorio Italian Stew is sautéed right under the grill without a pot or pan, it still qualifies for this list. Don’t skip them either: while the soup is substantial on its own, reviving any stale bread lying around means you’ll end up with bites here and there that almost taste like pizza.

Recipe: Ribollita Pressure Cooker With Smoked Mozzarella Toast

If there’s a tube or pot of harissa in the pantry, put it to work in this fresh Ali Slagle weeknight soup. Because North African chili paste packs a good amount of heat and flavor in just a few tablespoons, you won’t need much else other than a few crispier staples and a few cans of chickpeas to make dinner on the table in 30 minutes.

This creamy, vibrant and tangy soup actually requires no cream: Yewande Komolafe uses coconut milk, natural peanut butter, and pumpkin puree to achieve a silky consistency. These velvety ingredients also temper the heat of certain habanero peppers, a staple of West African cuisine.

Recipe: Spicy Peanut Pumpkin Soup

Kay Chun makes dinner – and therefore life – so much easier for you with this recipe, which eliminates the need for hovering over the stove and endless stirring often associated with risotto. This dish is also easy to adapt: ​​while chicken broth is necessary, mushroom broth would be an exceptional substitution.

Recipe: Baked Risotto With Green Vegetables And Peas

Doenjang, Korea’s fermented soybean paste, imparts a salty funk that adds complexity to an otherwise simple stew of pantry beans and hearty greens. Eric Kim minimizes waste by including the stems of green vegetables – especially rainbow chard – which add color and a subtle crunch.

Recipe: Bean and Green Vegetable Stew with Doenjang

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