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Simple One-Pot Vegan Chili | Ready in 30

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CHILI SEASON (can I get a whooooop whoop?)

I’m going to make this post short, to the point, nutritious, and delicious, just like this simple one pot vegan chili (aka dinner in 30 minutes).

All you need is a pot, some cans from the pantry, and some of your usual suspects from the veggie kingdom.

If you want to take it up to the next level, top it off with this 5 ingredient vegan sour cream or smokey vegan parm, and of course a side of rustic sour dough (our go-to is always a fresh loaf from Whistler’s vegan bakery Ed’s Bred).

This recipe makes a lot. Freeze it or just keep it in the fridge to eat it over the next week on top of quinoa, in wraps, sloppy joe style…. you name it.

Gotta love that chili versatility action.


Simple One-Pot 3 Bean Vegan Chili
 
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A last minute dinner idea. Just need a few veggies and a few cans from the pantry, and you're dinner is ready in 30 with one pot to clean.
Author:
Serves: 6
Ingredients
  • 1 medium yellow onion, chopped
  • 8 mushrooms, chopped (white, cremini, portobello, your choice)
  • 3 sticks of celery, diced
  • 3 carrots, diced
  • 2 cloves garlic, minced
  • 1-2 tbsp veggie boullion powder (or 1 cube)
  • 1 tbsp cumin
  • 3 tbsp chili powder
  • 1 tbsp oregano spice
  • Pinch of salt & pepper
  • 1 large sweet potato, chopped
  • 1 jar tomato sauce (HACK: you can use pasta sauce! I used this one)
  • 1 can each: kidney beans, black beans, chickpeas (or any other beans you have), rinse first
  • 1 can of corn
  • 1 head broccoli, chopped
Instructions
  1. Oil-free sauté the onions and mushrooms (heat pan to medium, add onions and mushrooms, let brown for a few minutes, add a bit of water to de-glaze the bottom of the pan, let sauté another minute or so)
  2. Add celery, carrots, garlic, veggie boullion, cumin, chili powder and oregano with a ¼ cup of water. Mix together and let sauté 3-5 minutes
  3. Add sweet potato, beans, corn, tomato sauce and stir.
  4. Add enough water until it just covers everything.
  5. Bring to a boil, then let simmer for 20 minutes.
  6. Add broccoli for the last 5 minutes.
  7. Serve it up with cashew sour cream, green onion and your fave sourdough (I'm looking at you Ed's Bred.

Making this? Tag @hookedonplants

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Creamy Carrot Shroomy Noods

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Before I go on about the how surprisingly creamy this recipe is… I invite you to say the title out loud. It’s just so satisfying. Thanks to @oliviarosepeltier over on instagram for naming this dish:) These Creamy Carrot Shroomy Noods are just that – creamyyyy!! It was a surprise to me, so maybe it will surprise you. Make it to find out.

Not only is this sauce perfect for that springtime ‘get ready for the bikini’ freak out (veggie heavy, low calorie, nutrient dense, high fibre)… but it actually brings that creamy pasta vibe, and an amazing colour.

Just steam some veggies. Sauté some things. Blend it up. Cook that pasta.

This sauce could be used for any kinda of saucy need.

A dip on a platter, a saucy addition to your burrito, a healthy nachos dish… or simply warmed up and eaten with a spoon!!

It’s a throw together kinda meal when you only have a few things to choose from. But remember, just add nooch + miso paste, and anything will taste YUM.

Creamy Carrot Shroomy Noods
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Creamy Carrot Shroomy Noods

Recipe by julia
0.0 from 0 votes
Course: Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

3

minutes

Ingredients

  • 3 cups carrots, roughly chopped

  • 3/4 cup corn, frozen

  • 3/4 cup green peas, frozen

  • 2 cloves garlic, minced

  • 1/2 onion, diced

  • 2 tsp sage

  • 2 tsp thyme

  • 1 cup mushrooms (fresh cremini or dried oyster or lobster mushrooms, soaked for 15 minutes in water), chopped

  • 1/8 cup miso paste

  • 1/2 cup nutritional yeast

  • 1/8 cup tahini

  • Veggie bouillon cube

  • 400g brown rice or quinoa noodles

  • Fresh sage or basil for garnish

  • Water to blend (start with 3/4 cup)

Directions

  • Bring steamer water to a boil, and place steamer on top with carrots, peas and corn. Steam for 10 minutes
  • Meanwhile, heat another pan up to medium heat. Add the onions and sauté for 3-5 minutes. Add 1 tbsp of water to de-glaze the pan. Add garlic, sage, thyme and mushrooms. Let sauté on low for 5 more minutes
  • Boil water for pasta (you could use the same pot as the steamer – just throw the steamed veggies into your blender) and fill the steamer pot with water. Cook pasta according to directions.
  • Add all steamed veggies to a blender with the miso, nutritional yeast, tahini, boullion cube and 1/2 cup-3/4 cup water. Blend until silky smooth (add more water by the tablespoon if needed).
  • Pour the creamy carrot sauce into the pan with the onions and mushrooms, mix well.
  • Strain the pasta once it’s done cooking, and add the noodles to the pan with the sauce. Mix well.
  • Serve with a garnish of sage or basil, and this Smokey Vegan Parm!

Easy Cheezy Broccoli Potato Soup

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Bring back that nostalgic broccoli and cheese sauce side dish!

This Cheezy Broccoli Potato Soup does just that. It’s thick and flavourful with sooooo many nutrients.

If you’re timing tonight gives you anxiety when you even consider making dinner, this is tha soup fo’ you!!

It’s really yum with this smokey vegan parmesano, and a side of avocado toast (duh).

This is a super satiating, delicious, and incredibly nutritious soup for those times you just don’t have that time to spend alllllll hours in the kitchen.


Easy Cheezy Broccoli Potato Soup
 
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A simple, whole foods soup with that 'cheese & broccoli sauce' nostalgia!
Author:
Recipe type: dinner, lunch
Serves: 6
Ingredients
  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 3 heads broccoli, roughly chopped
  • 2 russet potatoes, roughly chopped
  • ¾-1 cup nutritional yeast
  • 3 tbsp tamari
  • 3 cups mushroom or vegetable broth
  • Optional for thickening: 1 tbsp corn starch or arrowroot powder, mixed with ½ cup water
  • 2 green onion, chopped
Instructions
  1. Boil potatoes until soft (place potato in a large pot, cover with water, bring to a rolling boil and let boil for 15 minutes)
  2. Steam broccoli for 5 minutes (alternatively, place broccoli florets in the boiling water with the potatoes at the 10 minute mark ~ you will lose a bit of flavour, but save on cleaning a pot)
  3. Meanwhile, water sauté onion and garlic (heat a pan to medium heat, add onion, mix around as it browns for a few minutes, then add a bit of water to de-glaze. Let it cook until translucent, add a bit of water when if it's sticking).
  4. Blend in two batches: add half of everything (broccoli, potatoes, 1½ tbsp tamari, 1 - 1½ cups broth, ½ cup nutritional yeast) to the blender and blend until almost smooth. Pour into the pot you used for potato boiling, then repeat with the rest of the ingredients.
  5. Warm the soup up for a few minutes, then stir in the optional cornstarch mixture (mix for at least 30 seconds)
  6. Serve with avocado toast, green onion, and this Smokey Vegan Parm!

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Nacho Cheeze Fries… with a secret ingredient | Vegan + GF

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Cheezy Poutine? Potato Nachos? Secretly Nutritious Cheese Fries? I DID NOT KNOW what to call this masterpiece. But, I think Nacho Cheeze Fries says it all, ya?

It’s nachos, but with fries.

It’s cheezy, but it’s a special cheeze sauce.

It’s mega nutrient-dense with the hidden ingredient of… red lentils!!!!

Red lentils are nutritional powerhouses, plus they have the magic ability to morph into a creamy sauce. In other words, they deserve to be the star secret ingredient to most things, especially this super delish, comfort-food kinda meal.

If you’re looking for a sneaky way to pump more plant protein into your kids (and yourself), look no further.

This is a good one for a back to school week dinner in 30 minutes. 

Serve it up with a side salad, or integrate the salad into the meal by wrapping each cheezy fry in a romaine leaf (my go-to lazy dinner).

You can get creative with your toppings too. I used smoked tofu (found at most grocery stores), for some smokiness and ‘meatiness’, and green onion to keep it fresh. Go for it though! Here’s some more ideas for toppers:

  • corn
  • beans
  • edamame
  • red pepper
  • artichokes
  • sautéed mushrooms
  • caramelized onions
  • veggie ground
  • cashew sour cream
  • pulled jackfruit

What ever you do, please show me by tagging @hookedonplants on instagram. I love seeing your recipes!


Nacho Cheeze Fries with a secret ingredient
 
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Satisfying in flavour and comfort, with secretly hidden nutrition! These nacho cheeze fries are a fun switch up to the typical nacho platter, with red lentil cheese sauce stealing the show. (Prep time doesn't include the optional lentil soaking)
Author:
Recipe type: dinner, lunch, snack
Serves: 4
Ingredients

  • Fries:
  • 4 russet potatoes OR 2 large sweet potatoes, rinsed, scrubbed and dried, then sliced in ¼ inch thick fry shape
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp avocado or coconut oil
  • ½ tsp sea salt or Himalayan salt

  • Toppings:
  • ½ block smoked tofu, diced
  • 2 green onions, diced
  • 1 jalepeno pepper, sliced in thin rounds
  • Salsa of choice for the side

  • Red Lentil Cheese Sauce:
  • 1 cup red lentils (soaked a few hours if possible, then rinsed, for best nutrition and digestion)
  • 1½ cup water or veggie stalk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp salt
  • ½ cup nutritional yeast
  • ¼ cup soy milk, unsweetened, unflavoured
  • **optional: ¼ cup vegan mayo for extra creaminess
Instructions
  1. Pre-heat oven to 425°F
  2. Mix the chopped potatoes with the oil and spices (except the salt!) in a bowl until evenly coated. Spread them out on a parchment-covered (or reusable baking sheet-covered) baking pan so they aren't touching each other!
  3. Bake for 30-40 minutes, on the middle rack, flipping the fries over half way through.
  4. Season with salt when they're done.
  5. Meanwhile, cook the lentils: Add the lentils to the pot with 1½ cups liquid, bring to a boil, then simmer for 10 minutes (15 minutes if they weren't pre-soaked)
  6. Make the Red Lentil Cheeze Sauce: add the cooked lentils, garlic powder, onion powder, salt, nutritional yeast, mayo (if using), and soy milk to your blender and blend until smooth. Once blended, mix in the smoked tofu chunks.
  7. Layer it up to serve! Fries first, then cheeze sauce, then green onion and jalepeno. Enjoy!

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Vegan Hemp Pesto Pasta Salad | GF + Oil-Free + Ready in 20

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This is the meanest, greenest vegan hemp pesto pasta salad on the block!

Super flavour-y brilliance without the parm, oil, or gluten. BOOM.

To do list: make the pesto, boil the pasta, throw in some flavourful colours and you have yourself a meal!

Not only does this bode well for potluck-style weddings (which is what our weekends have been filled with this month), but it’s also a saviour when it comes to busy weeks and last minute dinners. Just make a TON of this goodness and your week will be stress-free in the food realm.

Serve it up with a big ol’ salad drizzled with this dressing, and spruce it up by adding different proteins each night (tempeh, smoked tofu, seitan or sausage slices, anything gardein, veggie burger chunks… you get the drift).

Easy & plant-based… that’s what it’s all about!

BY THE WAY:

I’m working away at an e-book for you guys!

All you need to know about being plant-based for a week with 30 recipes, nutrition tips, and a whole week of meals planned out for you.
My goal is to make this plant-based lifestyle as fun and easy as possible for as many people as possible. I hope this e-book will to be the ultimate guide for YOU to achieve that🙂

Get in touch with me on Instagram by tagging @hookedonplants and #plantsforaweek and let me know what questions you have about this lifestyle that you want to be answered in my E-book! I’d LOVE to hear from you!

~~~


Vegan Hemp Pesto Pasta Salad
 
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A pesto pasta dish to please the whole family, or just you for a whole week!! This stuff is great for leftovers, and shines at those potluck dinners.
Author:
Recipe type: pasta, ready in 20, easy dinner
Serves: 4
Ingredients
  • 1 package of your favourite pasta noodles (go for 2 ingredient pasta like fusilli with brown rice and water), cooked according to directions
  • 10 kalamata olives, chopped
  • 1 jar artichoke hearts, chopped
  • 1 jar sun-dried tomatoes, chopped
  • 3 basil leaves for garnish

  • Pesto:
  • 2 cups of packed fresh basil
  • ¼ cup tahini
  • ½ cup nutritional yeast
  • juice of 1 lemon
  • 1 cup hemp seeds
  • 2 cloves garlic
  • ⅛ tsp each salt + pepper
  • ⅓ cup water
Instructions
  1. Make pesto: blend all pesto ingredients together in your food processor
  2. Mix the pesto, pasta noodles, artichoke hearts and sun-dried tomatoes together in a large bowl, then top with extra basil leaves.

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This week was all about you and your relationship with you GUT. SO interesting!