Tag Archives: one-pot recipes

vegan cassoulet in white dish

This Cozy Weeknight Cassoulet is Given a Spicy Vegan Makeover

A cozy weeknight favourite with a vegan spin, this French-inspired dish is booming with flavour and wholesome ingredients, while topped with a light panko crumb crust to add a nice crunch. While cassoulet traditionally contains meat, this Can You Vegan It? recipe gives the classic a plant-based twist. This recipe calls for harissa paste for a bit of a spicy kick, but if heat isn’t your thing, substitute black pepper in place of the paste. Plus, an added bonus: this meal all comes together in one pot and it takes just an hour to whip up!

vegan cassoulet in white dish

Spicy Vegan Cassoulet

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Servings: 6-8

Ingredients:

3 medium leeks
¼ cup + 2 Tbsp olive oil, divided
3 large carrots, chopped
1 zucchini, chopped
4 garlic cloves, chopped
3 parsley sprigs
2 bay leaves
¼ tsp ground cloves
1-1 ½ tsp sea salt
1 tsp harissa paste
3 (19 oz) cans cannellini (white kidney) beans, rinsed and drained
4 cups of water
1 ¾ cups organic panko crumbs
1 tsp garlic powder
1 tsp dried thyme

vegan cassoulet ingredients on kitchen countertop

Directions:

1. Cut and discard the green part of the leeks, leaving only the white and pale green parts to work with. Halve leeks lengthwise, then chop crosswise into 1-inch pieces. Place chopped leeks in a bowl or large strainer and rinse thoroughly until the sandy particles are gone.

2. Place a large Dutch oven pot over medium heat and add ¼ cup olive oil. Once heated, add leeks, carrots, zucchini, garlic, parsley, bay leaves, cloves, salt and harissa. Stir occasionally until veggies are semi soft and golden, about 15 minutes; then add in beans and water. Cook covered for 30 minutes, stirring occasionally.

Related: The Pioneer Woman’s One Pot Recipes That Will Make Dinner a Breeze

3. In the meantime, preheat your oven to 350°F and line a baking sheet with parchment paper. In a bowl, toss panko bread crumbs, 2 Tbsp olive oil, garlic powder and thyme. Place it on the prepared baking sheet and bake for 7-9 minutes until toasted and light brown, stirring occasionally. Set aside and let it cool.

panko breadcrumbs roasted on cookie sheet

4. When the cassoulet is ready, discard bay leaf and parsley sprigs and season with more salt and pepper if needed. Top with toasted garlic panko before serving.

vegan cassoulet in white dish

Like Valerie’s vegan cassoulet? Try her low-carb vegan ramen or her healthy Sriracha-honey oven-fried chicken.

15-Minute Cheesy One-Pot Pasta to Reclaim Your Weeknights

The weather may be warming, but we’re still all about indulging in comfort food with a fresh, seasonal upgrade. This dish is a twist on mac ‘n’ cheese that literally takes the same (or less!) amount of time to cook as the boxed variety. Bonus: Though it features three different types of cheese, it also contains peas, which lighten the dish and really make it pop (in colour and flavour). This one-pot recipe is a great choice make on those nights when there’s “nothing to eat” in the house – all the ingredients are fridge and pantry staples!

15 Minute Three-Cheese Pasta with Peas

Serves: 4

Ingredients:
225g (1/2 box) medium shell dry pasta
2 cups vegetable broth, warm but not boiling
1/2 cup spreadable cream cheese
3/4 cup shredded sharp cheddar cheese
4 garlic cloves, minced
2 cups frozen peas
1 cup Parmesan cheese, grated
Flaky sea salt
Freshly ground black pepper

Directions:
1. Place all ingredients except peas, Parmesan, salt and pepper in a large pot.

2. Mix gently to start melting the cream cheese.
3. Place the pot on the stovetop over medium-high heat and bring to a boil.
4. Lower the heat to medium and cook, stirring constantly for 7 minutes.
5. After 7 minutes, add the peas and Parmesan, stir well and cook, continuing to stir, a further 2 minutes or until the pasta is al dente.

6. Season to taste with salt and pepper. The sauce will thicken as the pasta sits, so if you prefer it more thick and creamy as opposed to saucy, let it sit for a few minutes, stirring from time to time.

For more one-pot wonders, browse these 55 Quick and Easy One-Pot Recipes and 15 One-Pot Chicken Dinners Ready in 30 Minutes or Less.

Simple One-Pot Campfire Power Breakfast

The amount of energy we burn while camping with kids requires breakfasts of epic proportions. It’s essential to start the day with plenty of protein, nutritious veggies and big flavours, all accompanied by tons of coffee, of course.

Finished breakfast -1

Made in a Dutch oven, this one-pot power breakfast is super easy to cook, with no chopping required. It does take some time to cook, however, so make sure you have a pot of coffee brewing and a good book on hand while you wait by the fire. Whether you’re fueling up for a hike, wrangling children or just tossing a Frisbee on the beach, this hearty breakfast will keep you full well into the morning.

Note that cooking times will vary as not all campfires are created equal. Just try for an even medium heat and it will turn out just fine.

Ingredients-1

Ingredients:
1 Tbsp olive oil
2 Tbsp unsalted butter
4 organic pork sausages, raised without antibiotics (about 1 lb)
1 green pepper, seeded and quartered
4 green onions, trimmed to fit pot
10 large eggs
Fresh mild herbs, such as parsley or basil
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
5 oz baby spinach
1 cup grated cheddar cheese
A handful of fresh cherry tomatoes
Tabasco, for serving

sausages Step 1-1

Directions:
1. Heat a cast-iron Dutch oven over the camp stove or campfire, then add olive oil and 1 tsp of butter. Add the sausages, green peppers and green onions to the pot. Cook everything together, turning occasionally, until it gets plenty of colouring (a little char means a more flavourful dish).
2. Remove the onion after a few minutes and reserve. Continue cooking the sausage and peppers for a total of about 15 minutes. Remove everything from the pot and keep warm in tin foil.
3. Crack the eggs into a bowl and beat gently with a fork just to break the yolks. Tear up the herbs and add to the eggs; season with salt and pepper. Melt 2 tsp of butter in the pot and add the spinach. Stir until the greens are cooked down, then transfer to paper towel and blot dry.
4. Add the remainder of the butter to the pot and swirl to coat the bottom. Pour in half the eggs; then arrange spinach over the egg. Sprinkle 3/4 of the cheese over the spinach. Pour over the remainder of the egg.

everything in. Step 3-1
5. Return the sausage, green pepper and green onions to the pot, arranging them in a single layer. Sprinkle the cherry tomatoes and the remaining cheese over the top. Add a few herbs if you have any leftover.

Cooking. Step 4-1
6. Cover the pot and place over low heat (low coals, rather than full flame). Carefully, with a pair of sturdy tongs, pile a few embers on the lid. Cook, covered, for about 30 minutes or until the egg is nearly cooked through. Time will vary with campfire heat, so just keep checking under the lid to see how the eggs are cooking.
7. Remove from heat and let sit, covered, for about 10 minutes. The eggs will continue cooking during this resting period.
8. Serve hot with hot sauce on the side.

Campfire power breakfast final-1

Looking for more long weekend breakfast ideas? Watch this Lumberjack Breakfast recipe video and check out our 24 Easy Breakfast Casserole Recipes.