One Pot Vegan Meals

Black beans, kidney beans and two kinds of bell pepper simmer in one Dutch oven with smoked paprika and a little dark chocolate for depth. It's thick, rich and ready for fall game days, and it tastes even better the next day.

Fluffy, herby dumplings steam right on top of a savory shiitake and balsamic broth. It's the plant-based answer to chicken and dumplings, and it all happens in one pot.

Tender butternut squash and chickpeas simmer in a tomato broth warmed with cinnamon, cumin and a touch of harissa. Serve it with couscous or warm flatbread for a cozy fall dinner.

The spaghetti cooks right in a silky mushroom sauce made with dairy-free milk, miso and nutritional yeast. It's ready in about 20 minutes and has long been a reader favorite.

Sweet pumpkin (or butternut squash) simmers with lemongrass, ginger and cilantro stems, then gets blended silky smooth with coconut milk. It's a bright, fragrant bowl for chilly nights.

Cannellini beans, potatoes and jalapeños make a creamy, spicy chili with no dairy at all. Blending half the pot gives it a thick, hearty texture, and a handful of spinach goes in at the end.

Sweet potato, green beans, mushrooms and peppers cook down with Creole seasoning, then the rice simmers right in the same pan. It's spicy, colorful and ready in under an hour.

Hominy, pinto beans and poblano peppers simmer in a smoky chipotle broth with a hint of cinnamon. A squeeze of lime at the end brightens up this hearty Mexican-inspired soup.

A quick roux made with vegan butter thickens this gumbo full of peppers, celery, potatoes and kidney beans. Creole seasoning brings the heat, and it's lovely spooned over rice.

This no-fuss chili from our sister site VegKitchen combines pinto beans, crushed tomatoes, corn and green chiles in one soup pot. It's a simple, dependable recipe for busy fall weeknights.

Carrots, potatoes and a finely diced apple simmer in one pot until tender, then curry roux cubes turn it into a thick, mildly sweet sauce. Serve it over rice for real comfort food.

Sweet potatoes, chickpeas and tomatoes simmer in coconut milk with curry powder and ginger, and baby spinach wilts in at the end. It's creamy, filling and easy to make ahead.

Lentils, sweet potato, carrots and tomatoes cook together with smoked paprika and oregano. This protein-packed stew is healthy and hearty, and it reheats beautifully.

Seared eggplant and chickpeas simmer in a cumin and smoked paprika tomato sauce until the eggplant is meltingly tender. It's a simple pantry dinner that feels special.

Finely chopped mushrooms give this chili a rich, meaty texture, and a spoonful of miso adds deep savory flavor. Make a big batch, because it's even better the next day.

Quinoa cooks in light coconut milk with curry spices, then frozen butternut squash, peppers and chickpeas go into the same pot. It's a clever shortcut dinner that's ready in about 30 minutes.

Eggplant, mushrooms and butternut squash simmer in a Thai red curry and coconut milk sauce in one skillet. Spinach goes in at the end, and it's lovely over rice.

Yellow split lentils cook down with mustard seeds, turmeric and garam masala until thick and creamy, then a splash of coconut milk finishes it off. It's budget-friendly and very comforting.

The pasta, broccoli and peas all cook together in plant-based milk and stock with plenty of lemon juice. It's a bright, creamy dinner that's done in about 15 minutes.

Leeks, zucchini and carrots cook slowly with cannellini and butter beans, then cavolo nero and fresh herbs go in at the end. Serve it with crusty bread for a rustic, hearty meal.

Chickpeas and cauliflower simmer in a fragrant tomato and coconut cream sauce with garam masala and fresh coriander. It comes together in about 20 minutes.

Split peas, potatoes and mushrooms simmer with paprika and turmeric, and a little coconut milk makes it extra creamy. Blend it smooth or leave it chunky, whichever you like.

TVP stands in for beef in this paprika-rich goulash with potatoes, peppers and tomatoes. It's oil-free, filling and ready in about 30 minutes.

Broken lasagna sheets cook right in a creamy coconut and tomato broth with carrots, peppers and corn. You get all the cozy flavor of lasagna with none of the layering.

Saffron, smoked paprika, artichokes and olives flavor this easy paella from VegKitchen. It starts on the stove and finishes in the oven in the same pan.

Potatoes simmer in coconut milk with curry powder, turmeric and garam masala, with spinach and peas stirred in at the end. It's a simple, oil-free curry that's big on comfort.

This veggie-packed minestrone has zucchini, green beans, butter beans and macaroni, with kale added at the end. Nutritional yeast and a splash of plant milk give the broth extra body.

Linguine, bok choy, carrots and peppers all cook together in a gingery soy-sesame sauce. Top with peanuts, scallions and cilantro for an easy weeknight noodle bowl.

Baby potatoes, carrots, mushrooms and peas simmer with fresh rosemary and thyme in this classic stew from VegKitchen. Soy sauce and balsamic give the broth a rich, savory flavor.

Brown lentils, potatoes, carrots and green beans simmer in a thyme-scented broth. This simple, hearty soup is ready in about 30 minutes and makes great leftovers.

Pasta cooks in a smoky tomato sauce with oyster mushrooms, then chickpeas, coconut yogurt and a spoonful of peanut butter make it rich and creamy. It's a protein-packed dinner in one pan.

Chickpeas, cauliflower, zucchini and peppers simmer in a smoky tomato broth with basil and thyme. Spinach goes in at the end for an easy, wholesome dinner.

White beans simmer gently in a sweet paprika and tomato sauce in this simple one-skillet dish from VegKitchen. It's humble, comforting and great with bread or rice.

Gold potatoes are simmered, lightly smashed and made creamy with almond milk and coconut milk. Lots of garlic and green onion keep this comforting soup full of flavor.

Spaghetti cooks in a creamy coconut and oat milk sauce with kidney beans, mushrooms and plenty of veggies. It's ready in about 20 minutes, and it's gluten-free if you use GF pasta.

Mushrooms, purple cabbage and peppers simmer in a creamy tomato sauce with paprika and nutritional yeast. Serve it over mashed potatoes or rice for a cozy meal.

Romanesco and chickpeas simmer in coconut milk with lemongrass, ginger and kaffir lime leaves. It's light and fragrant, and it's ready in about 20 minutes.

Leeks and thinly sliced fennel simmer with orzo in a light vegetable broth, finished with lemon zest and juice. It's a bright, simple soup that's ready in about 20 minutes.

This quick take on the French classic from VegKitchen simmers white beans, carrots and celery with fresh thyme and parsley. It's oil-free and ready in about 15 minutes.

Brown rice, lentils and rutabaga cook together with rosemary and marjoram in the pressure cooker. This hearty VegKitchen recipe uses simple pantry staples and is perfect for cold nights.