Vegan cooking doesn’t have to mean extra effort in the kitchen. Save yourself time and energy (and washing up) with these easy one-dish recipes.
Lazy Lasagne
If you’re craving some midweek comfort food, check out Roxy Pope and Ben Pook’s lazy take on lasagne – all the delicious flavour you’d expect from a lasagne, minus the effort.
From the book
One Pot Vegan
80 quick and simple one-pot vegan recipes from the duo behind SO VEGAN
Fuss-free, vibrant recipes packed with flavour
Healthy plant-based recipes to help you eat more veg and be kinder to the planet
Roasted Squash, Crispy Lentils, Pomegranate and Dukkah
Bursting with Middle Eastern flavours, this traybake from roasting tin aficionado Rukmini Iyer is just the thing to brighten up a chilly winter evening – the combination of sweet squash, crispy lentils, tangy pomegranate seeds and toasted dukkah is guaranteed to lift the spirits.
Braised Sausage All-in-one with Cherry Tomatoes, Cannellini Beans and Cider
Vegan sausages with sweet cherry tomatoes and creamy cannellini beans cooked in cider, this is a tasty traybake dinner that takes just ten minutes to put together.
Escalivada
“This dish is like sitting in an outdoor café in Spain, and can make the dullest supermarket produce sing”, says Rukmini. Aubergines, tomatoes and peppers are roasted in one tin until sweet and juicy, then drizzled with olive oil and lemon juice and served with basil for a fresh and vibrant dinner.
Vegetable Chilli
“This super hearty, simple chilli is a saviour when I want to make something nutritious and filling without too much fuss”, says Rachel Ama. Mixed beans, lentils and the warming flavours of chilli, paprika and cumin make up this throw-it-all-in dinner, with minimal washing up to think about.
‘Chicken’ Supreme
Oyster mushrooms make a surprisingly good substitute for chicken in this one-pot recipe from Roxy Pope and Ben Pook. Their meaty texture and rich, umami flavour marry perfectly with the creamy sauce to create a truly luxurious dinner.
Vegan West African Peanut Stew
A vibrant dish inspired by Rachel Ama’s Sierra Leonean roots, using sweet potatoes, peanut butter, tomato and plenty of fresh coriander. Rachel adds a whole Scotch bonnet here for fiery heat and flavour, but you can use half if you want a more gentle spice.
Yotam Ottolenghi’s Pot Barley and Lentils with Mushrooms and Sweet Spices
This rustic-looking Ottolenghi dish is packed with complex, umami flavours. Earthy porcini and portobello mushrooms are offset by warm spices and fresh tasting herbs and lemon.
One-Pot Vegan Spag Bol
This quick take on a family favourite is cooked all in one pot, sauce, spaghetti and all. This might sound odd but it works really well – simply make your sweet lentil Bolognese in a pot, then throw in the pasta and let it cook in the sauce, sucking up all that flavour until al dente. Add nutritional yeast for cheesyness and soy or tamari for depth of flavour.
One-tin Korean-style Aubergines with Spring Onions and Sesame Rice
A deceptively simple dish, this Korean-inspired traybake is packed with flavour thanks to sesame oil, rice vinegar, soy sauce, ginger and garlic. Serve with steamed basmati rice for a refreshing midweek meal.
One Pan Mushroom and Spinach Pie
You need just five ingredients in this one-pan pie that is ready to eat in just half an hour. A lighter take on a traditional savoury pie, this recipe uses filo pastry and vegan yoghurt, with wholegrain mustard for an extra hit of flavour.
Aubergine, Chickpea and Tomato Bake (Musaqa’a)
Inspired by the flavours of moussaka, this hearty traybake is flavoured with cumin, cinnamon, and chilli flakes. It’s a tasty meal in itself, but it’s also delicious piled into a jacket potato or served alongside some grilled tofu.
Indian Lentil-Cauliflower Soup
Lentils and cauliflower make for a budget-friendly meal in this homely soup. Swap in other root vegetables if you have them, from squash to parsnip or potato. “The flavour gets better as it sits, so I tend to enjoy the leftovers even more”, says Angela.
Sweet and Sour Jackfruit Fakeaway
Recreate your favourite takeaway dish with this sweet and sour “fakeaway” recipe, made with chunks of meaty jackfruit.
