one-pot vegan

RECIPES
 ONE-POT
THAI GREEN
CURRY
NOODLES

INGREDIENTS DIRECTIONS
1 package wide noodles, vegan Heat a drizzle of olive oil over medium heat.
Add red bell pepper and onion. Cook for 3-5
14 oz coconut milk minutes, until just softened.
3 tbsp green curry paste
Add carrots and mushrooms. Cook for
1 tbsp lemongrass paste additional 3-5 minutes.

2 cloves garlic chopped

Add garlic, ginger paste, and lemongrass
1 tbsp ginger paste paste. Cook for 1-2 more minutes.

1 tsp red chili flakes plus extra for Add coconut milk. (Shake the can well first!)
Stir.
garnish

2 tbsp fresh cilantro chopped Add green curry paste and red chili flakes.
Stir well to combine. Cook for 5 minutes over
8 oz mushrooms washed and sliced medium heat.
1 cup shredded carrots
Add vegetable broth and bring to a boil. Stir
1 red bell pepper sliced in noodles.

½ yellow onion peeled and sliced

Cook for 12 minutes, until noodles are fully
2 cups vegetable broth cooked and sauce is thickened.

Olive oil Add salt, as desired. Stir to combine. (The

amount of salt found in vegetable broth can
Salt to taste
vary widely by brand. Be sure to taste first!)

Serve topped with fresh cilantro and

additional red chili flakes.

TIME: 40 MINS
Note: You can use any vegan-friendly
SERVES: 6
noodles for this dish. Fettuccine is a good
substitute if the broad noodles are not
available.
 ONE-POT
VEGGIE
JAMBALAYA

INGREDIENTS DIRECTIONS
1 ½ cups long grain rice, uncooked Heat olive oil in large, deep pan over medium
heat.
2 tbsp hot sauce

1 sweet potato, peeled and chopped Add sweet potato and cook until slightly
softened, about 7 minutes.
6 oz green beans, washed and
Add bell peppers, onions, and green beans to
trimmed
the pan. Cook for additional 3-5 minutes,
1 yellow onion, peeled and chopped until just beginning to brown.

2 cups bell pepper, chopped Add garlic, Creole seasoning, mushrooms,

salt, and pepper. Cook for 3-4 minutes, until
8 oz mushrooms, washed and sliced
mushrooms are softened.
14.5 oz canned tomatoes, fire roasted
Stir in tomatoes, including the liquid from
1 tbsp Creole seasoning the can, and vegetable broth. Mix well.
2 garlic cloves, peeled and minced
Season with salt and pepper, to taste.
3 cups vegetable broth
Bring mixture to a boil.
2 tbsp olive oil

salt and pepper, to taste Reduce heat. Add rice, and cover with a lid or
piece of aluminum foil.
2 tbsp fresh cilantro, chopped for
Simmer for 20 minutes, until rice is tender.
garnish

Serve hot, garnished with the fresh cilantro.

TIME: 60 MINS
SERVES: 8
 ONE-POT
VEGGIE
FRIED RICE

INGREDIENTS DIRECTIONS
1 cup firm tofu First start by getting your tofu ready. Press
and drain it well. Dry it with a paper towel
2 tablespoons nutritional yeast and cut into little squares.
1 teaspoon black pepper
In a medium bowl, mix together the tofu
2 cups basmati rice dry cubes with nutritional yeast and black
pepper. Mash up with a fork. Set aside.
1 cup peas frozen

1 cup carrots fresh, peeled and diced In a small bowl,, mix together soy sauce and
Sriracha. Set aside.
1 cup corn kernels sliced from cob
Now over medium heat add some olive oil to
1 tablespoon garlic minced
your pan. Add in your garlic and cook for two
1/2 cup soy sauce minutes. Now add in the peas, carrots, and
corn.
2 tablespoons Sriracha Cook until they are soft - 5-7 minutes.

Add the rice to the pan, and mix everything

together.

Add in the sriracha-soy sauce and tofu.

Stir well and let simmer on low for about 5

minutes, allowing bottom of rice to get
slightly crunchy. Then take off and serve.
Enjoy!
Serve and enjoy!

TIME: 35 MINS
SERVES: 4
 ONE-POT
CREAMY
MUSHROOM
PASTA

INGREDIENTS DIRECTIONS
2 tbsp olive oil Place a large lidded frying pan over a
medium high heat. The pan should be wide
14 oz mushrooms washed and sliced enough to fit your spaghetti, without
(400g) breaking it.

2 shallots peeled and diced Add the oil to the pan and fry the
mushrooms until lightly golden. This should
4 garlic cloves peeled and minced
take 5-6 minutes. You might need to do this
2 tsp rosemary or thyme finely in two batches depending on the size of your
pan.
chopped
Once the mushrooms are cooked - add the
3 1/3 cups vegetable stock or boiling
shallots, garlic and herbs.
water
Cook until the shallots are translucent and
12 oz spaghetti (350g) the garlic is fragrant, 1-2 minutes, taking care
2 1/2 cups dairy free milk such as to stir the pan so that the garlic doesn't burn.

cashew milk Add the vegetable broth (or water). Add the
spaghetti, 2 cups of the dairy-free milk
2 tsp salt
(reserving half a cup), salt, nutritional yeast
2 tbsp nutritional yeast and miso.

2 tsp white miso Cover the pan and bring it to a boil. Remove
the lid, reduce to a simmer and cook for 8 to
10 minutes or until the pasta is cooked,
stirring every minute or so to make sure the
pasta doesn't clump together.

When the pasta is cooked, remove the pan

TIME: 20 MINS from the heat, and add the reserved half cup
SERVES: 4 of milk and stir it through.

Serve immediately.
 GINGER-
GARLIC
NOODLE SOUP

INGREDIENTS DIRECTIONS
3 oz noodles, any vegan variety Heat olive oil over medium heat in a large
soup pot.
32 oz vegetable broth

6 cloves garlic, peeled and minced Add ginger and garlic, and cook for 2-3
minutes until fragrant.
1 piece fresh ginger, peeled and
Add vegetable broth, salt, and pepper. Bring
minced
to a boil.
1 tsp salt
Add noodles and cook for ten minutes (or
1/4 tsp black pepper according to time on package).

1 tsp olive oil

Remove from heat, and serve!

TIME: 15 MINS
SERVES: 4