One-pot meals you can eat all week long | Wholesome Culture
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Maybe it’s just us, but we’ve been dirtying dishes left and right over the past few months. Perhaps we’re eating more snacks, prepping more meals, or doing a little bit of both. Whatever it is, we’re sick of cleaning dishes! The answer to our problems: one-pot meals.

One-pot meals are exactly what you think — meals that only require a single pot, whether it’s a skillet, a dutch oven, or crockpot. And when it comes to meal prep, we gravitate towards one-pot meals because they’re generally easy to put together and even easier when it comes to clean up. Plus, these recipes are not only super yummy, but they also fill multiple bellies — or one belly for multiple days. Either way you’re good to go!

And if you’re looking for ways to re-purpose your leftovers, check out our other blog post: 20 Drool-Worthy Recipes That Make the Most of Your Leftovers

10 nutritious, plant-based “one pot” meals you can make ahead (and eat all week long!)

1. One-Pot Vegan Mushroom Stroganoff

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Creamy, delicious and ready in 30 minutes 😍Recipe is below and also on , enjoy!⁣ ⁣⁣⁣ Ingredients⁣⁣⁣ * 1/2 medium yellow onion, finely⁣⁣ diced⁣ * 6 garlic cloves, finely minced⁣⁣⁣ * 10 oz. mushrooms, sliced⁣⁣⁣ * 3 tbsp all-purpose flour⁣⁣⁣ * 1/2 cup vegan Sauvignon Blanc * 2 tsp fresh thyme (stems removed)⁣⁣⁣ * 2 tsp tamari⁣ * 2 bay leaves⁣⁣⁣ * 2 tbsp nutritional yeast⁣⁣⁣ * 1/2 tsp dijon mustard⁣⁣⁣ * 4 cups vegan beef broth⁣ (or vegetable broth) ⁣⁣ * 8 oz. rotini pasta⁣⁣⁣ * 1/2 cup vegan sour cream⁣ * Salt and pepper, to taste⁣⁣⁣ * Finely chopped parsley (for garnish)⁣⁣⁣ ⁣⁣⁣ Instructions ⁣⁣⁣ 1. In a medium pot over medium heat, add in 2 tbsp of vegetable broth . Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more broth or water, 2 tbsp at a time, as needed to prevent burning.⁣⁣⁣ 2. Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.⁣⁣⁣ 3. Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through.⁣⁣⁣ 4. Add in the vegan white wine and mix through. Cook for 1 minute.⁣⁣⁣ 5. Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.⁣⁣⁣ 6. Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or  until until the noodles are cooked through. Be sure to stir a few times to ensure the noodles do not  stick to the bottom.⁣ 7. Remove the pan from the heat and stir in the vegan sour cream. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley, for garnish.⁣ ⁣ Notes⁣ * If you don’t want to use vegan sour cream, other options are cashew butter, tahini, sunflower butter or even vegan cream cheese. ⁣⁣⁣ #vegan #sweetsimplevegan #veganrecipe #mushroomstroganoff #dairyfree #feedfeed #feedfeedvegan

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Sweet Simple Vegan’s One-Pot Vegan Mushroom Stroganoff is made with so many of our favorite ingredients: thyme, nutritional yeast, mushrooms, and vegan wine. Plus, it won’t dirty a ton of dishes and takes only 30 minutes to make — what’s better than that?!

2. One-Pot Quinoa With Butternut Squash

From My Bowl shows just how delicious it is to combine simple ingredients — especially when those ingredients are butternut squash, quinoa, and garbanzo beans.

One Pot Butternut Squash Quinoa
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3. One-Pot Spinach and Asparagus Gnocchi

Something about preparing gnocchi feels intimidating. But Green Evi shows how easy it can be with this One Pot Asparagus and Spinach Gnocchi recipe.

It takes only 15 minutes and will get you all your greens — from spinach, to green peas, to asparagus.

4.  One-Pot Chickpea Potato Curry

You’ll get the perfect mixture of savory and spicy with this One-Pot Chickpea Potato Curry recipe from The Wholesome Culture Cookbook. It’s super warming and filling with just the right amount of creaminess.

One pot vegan recipe for curry from the Wholesome Culture Cookbook
One pot vegan recipe for curry from the Wholesome Culture Cookbook

Prep time: 5 mins

Cook time: 20 mins

Makes 4 servings

  • 1 medium yellow onion, sliced
  • 1/3 cup water
  • 2 red potatoes, chopped
  • A single large carrot, sliced
  • 1 1/2 tablespoon red curry paste
  • 1 1/2 cup full fat coconut milk
  • 1/2 cup vegetable broth
  • 1 can chickpeas, drained
  • 1 cup frozen peas
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cilantro (optional)
  • Cashews (optional)


  1. In a large pot, add the onions and 1/3 cup water. Simmer until the onions start to soften for about 2 mins. Then, add in potatoes and carrots and cook an additional 5 mins. 
  2. Add in the curry paste and stir until veggies are evenly coated. Cook for an additional 2 mins. Then, pour in the coconut milk and broth and stir to combine. Simmer for 15 minutes, stirring occasionally. 
  3. Add in chickpeas, peas, and salt and black pepper to taste and simmer for 5-7 additional minutes. Serve garnished with fresh cilantro and chopped cashews if desired.

5. One-Pot Penne Pasta

Just looking at all the colors in this recipe from Love and Lemons gets us excited.

One Pot Penne Pasta
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But truly, it’s even tastier than it looks! Skip the parmesan and use the Vegan Hemp Seed topping instead (trust us, it’s a must make).

6. One-Pot Vegan Minestrone Soup

This One Pot Vegan Minestrone Soup recipe from Choosing Chia is everything we want in a soup: easy to make, delicious, and super hearty.

Add a warm piece of bread on the side to give it that extra cozy factor.

7. One-Pot Vegan Mac and Cheese

Comfort food at its finest! Not only is this One Pot Vegan Mac and Cheese recipe from Its Liv B creamy, cheesy, and plain wonderful — but it’s also SUPER easy to whip up.

PS, you won’t need to soak cashews overnight or blend any potatoes (yay!).

8. One-Pot Chili

Chili is one of those meals we love all year round. Our go-to recipe is this One Pot Chili from Cookie and Kate — just be mindful of the toppings if you want to keep it plant-based.

And it lasts up to four days in the fridge if you have lots of leftovers!

9. One-Pot Ginger-Scallion Ramen Noodles

Take advantage of those ramen noodles in your pantry with this One Pot Ginger-Scallion Ramen Noodles recipe from Alexandra Cooks.

Stash the leftovers in sealed containers (here are our plastic-free food storage faves) and you’ll have lunch for the next day!

10. Vegan Lentil Stew

Get all the protein and flavor you could ever want from this Vegan Lentil Stew by Jessica In The Kitchen.We love it served over rice, but you can also pair it with your favorite bread as seen in this photo below.

Vegan Lentil Stew

Want to check out more nourishing, vegan recipes from The Wholesome Culture Cookbook? We’ve got you covered:

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