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One-pot vegan dinners to save you time and energy

by Malou Herkes

published on 28 May 2020

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

Lazy Lasagne

by Roxy Pope & Ben Pook

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

Roasted Squash, Crispy Lentils, Pomegranate and Dukkah

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

Braised Sausage All-in-one with Cherry Tomatoes, Cannellini Beans and Cider

by Nick Knowles

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

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

Vegetable Chilli

by Rachel Ama

“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

‘Chicken’ Supreme

by Roxy Pope & Ben Pook

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

Vegan West African Peanut Stew

by Rachel Ama

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

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

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

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

One Pan Mushroom and Spinach Pie

by Denise Smart

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)

Aubergine, Chickpea and Tomato Bake (Musaqa’a)

by Sami Tamimi, Tara Wigley

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

Indian Lentil-Cauliflower Soup

by Angela Liddon

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

Sweet and Sour Jackfruit Fakeaway

by Roxy Pope & Ben Pook

Recreate your favourite takeaway dish with this sweet and sour “fakeaway” recipe, made with chunks of meaty jackfruit.

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