Simplify your cooking with 10 vegan healthy one-pot meals. Delicious and nutritious dishes for easy meal prep.

1. Hearty Chickpea and Tomato Stew

Ingredients:

1 cup chickpeas, soaked overnight and drained
1 large onion, diced
2 cloves garlic, minced
2 cups crushed tomatoes
1 teaspoon smoked paprika
1 teaspoon cumin
3 cups vegetable broth
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

Method:

Heat olive oil in a large pot over medium heat. Sauté onions and garlic until translucent.
Add chickpeas, crushed tomatoes, smoked paprika, and cumin. Stir well to combine.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 30-40 minutes until chickpeas are tender.
Season with salt and pepper. Garnish with fresh parsley before serving.

2. Spiced Rajma (Kidney Bean) Stew

Ingredients:

1 cup rajma (kidney beans), soaked overnight and drained
1 onion, chopped
2 tomatoes, pureed
1 teaspoon chili powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
3 cups water
Salt to taste
2 tablespoons oil
Fresh coriander, chopped

Method:

Heat oil in a pot. Add onions and sauté until golden brown.
Stir in tomato puree, chili powder, turmeric, and garam masala. Cook until oil begins to separate.
Add rajma and water. Bring to a boil, then simmer covered until beans are cooked and tender, about 1 hour.
Season with salt and sprinkle with chopped coriander.

3. Refreshing Mint Millet Pilaf

Ingredients:

1 cup millet, rinsed and drained
1/2 cup fresh mint leaves, chopped
1 cucumber, diced
1 lemon, juiced
2 tablespoons olive oil
2 cups vegetable broth
Salt and pepper to taste

Method:

In a pot, heat olive oil over medium heat. Add millet and toast lightly for a few minutes.
Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until millet is tender and liquid is absorbed, about 20 minutes.
Stir in cucumber, mint, and lemon juice. Season with salt and pepper. Serve warm or at room temperature.

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Lunch

Refreshing Mint Millet Pilaf

Cooking Method: Boiling, Simmering Courses: Lunch Recipe Keys: Low Carb Organic Protein Vegan Vegetarian

Difficulty: Intermediate Prep Time 5 mins Cook Time 20 mins Total Time 25 mins

Servings: 1 Calories: 180

Best Season: Summer

Dietary:

Gluten Free Protein Vegan Weight Watches

Description

Simplify your cooking with vegan healthy one-pot meal. Delicious and nutritious dish for easy meal prep.

Ingredients

Servings

1 cup millet (rinsed and drained)
¹⁄₂ cup fresh mint leaves (chopped)
1 cucumber (diced)
1 lemon (juiced)
2 tablespoons olive oil
2 cups vegetable broth
Salt and pepper to taste

Instructions

In a pot, heat olive oil over medium heat. Add millet and toast lightly for a few minutes.

Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until millet is tender and liquid is absorbed, about 20 minutes.

Stir in cucumber, mint, and lemon juice. Season with salt and pepper. Serve warm or at room temperature.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 180kcal

% Daily Value *
Total Fat 5g8%
Total Carbohydrate 30g10%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Meal, Vegetable, Millet, Mint, Cucumber

4. Foxtail Millet Vegetable Biryani

Ingredients:

1 cup foxtail millet, soaked for 30 minutes and drained
1 onion, sliced
1 carrot, diced
1/2 cup green peas
1 bell pepper, diced
2 tablespoons biryani masala
2 1/2 cups vegetable broth
Salt to taste
2 tablespoons oil
Fresh coriander and mint leaves, for garnish

Method:

Heat oil in a large pot. Add onions and sauté until they start to brown.
Add carrots, bell pepper, and peas along with biryani masala. Cook for 5 minutes.
Stir in foxtail millet, add vegetable broth and bring to a boil. Reduce heat, cover, and simmer until the millet is cooked and all liquid is absorbed, about 20 minutes.
Garnish with coriander and mint leaves. Serve hot.

5. Spiced Lentil Veggie Medley

Ingredients:

1 cup lentils (any type), rinsed
1 onion, chopped
2 tomatoes, chopped
1 cup mixed vegetables (carrots, peas, beans), chopped
1 teaspoon turmeric
1 teaspoon cumin seeds
Salt and pepper to taste
2 tablespoons oil
4 cups water
Fresh cilantro for garnish

Method:

Heat oil in a pot, add cumin seeds and let them splutter.
Add onions and sauté until translucent. Add tomatoes and cook until mushy.
Add mixed vegetables, lentils, turmeric, and water. Bring to a boil, then simmer until the lentils are tender and vegetables are cooked, about 30 minutes.
Season with salt and pepper. Garnish with fresh cilantro before serving.

6. Nutritious Daliya Vegetable Medley

Ingredients:

1 cup daliya (broken wheat), rinsed and drained
1 onion, finely chopped
1 carrot, diced
1/2 cup green peas
1 bell pepper, diced
1 teaspoon cumin powder
3 cups vegetable broth
Salt to taste
2 tablespoons olive oil

Method:

Heat olive oil in a pot over medium heat. Add onion and sauté until soft.
Add daliya and toast for a few minutes until it starts to golden.
Stir in carrots, bell pepper, peas, and cumin powder. Mix well.
Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer until daliya is cooked and vegetables are tender, about 20 minutes.
Season with salt and serve warm.

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Lunch