As soon as the temps dip below the usual 72-and-sunny here in Los Angeles, we jump at the chance to dust off our Dutch ovens and dive headfirst into comfort food season. Although we admittedly love cheese-covered everything, we tapped some of our favorite foodies in search of healthier plant-based recipes to add to our comfort food repertoire this season—and the experts did not disappoint.
If brisk fall nights also have you craving wholesome, heartwarming dishes, look no further. Spanning a decadently creamy coconut green soup to a rejuvenating broccoli salad, these one-pot vegan recipes were practically made for busy weeknights. Oh, did we mention that each of the following recipes takes just 20 minutes or less to prep? Consider these one-and-done meals your busy fall weeknight heroes.
One-Pot Coconut Green Soup With Celery, Kale, and Ginger
The Recipe: Coconut Green Soup With Celery, Kale, and Ginger
The Hero Ingredient: The greens. Vitamin-packed celery, kale, and chard give this easy-to-make, one-pot green soup its wholesome nutritional value and its bright hue.
The Pro Tip: "I cook a diced zucchini in this soup to make it a little extra bit creamy, but if you have cooked white or navy beans on hand, you could throw 3/4 cup of them into the soup right before you purée it for a similar texture and extra protein," offers recipe creator Laura of The First Mess.
One-Pan Skillet Lasagna
The Recipe: Vegan Skillet Lasagna
The Hero Ingredient: The lentils. Hearty and earthy, these protein-packed legumes give this one-pan vegan lasagna that stick-to-your-ribs deliciousness you want from comfort food.
The Pro Tip: Although the recipe calls for homemade almond ricotta and pesto, simply substitute vegan-friendly store-bought varieties to make this meal come together quickly.
One-Pot Smoky Red Lentil Stew
The Recipe: Smoky Red Lentil Vegan Stew
The Hero Ingredient: The smoked paprika. The flavorful spice makes this soup taste as though it was simmering on the stovetop for hours (when in reality, it takes less than 20 minutes to make from start to finish).
The Pro Tip: Top with coconut milk yogurt, chopped parsley, and a squeeze of lemon before serving.
One-Bowl Rejuvenating Winter Broccoli Salad
The Recipe: Rejuvenating Winter Broccoli Salad
The Hero Ingredient: The warm garlic, ginger, and olive oil dressing, which doubles as a marinade for the raw broccoli and kale.
The Pro Tip: "This is actually one of those rare salads that gets better as it sits," explains recipe creator Tieghan of Half Baked Harvest. "It's perfect for making the night before and packing up to take to work for lunch."
One-Pot Peanut Noodle Soup With Lime Mango
The Recipe: Peanut Noodle Soup With Lime Mango
The Hero Ingredient: The lime and mango. The fresh citrus and the sweet fruit balance out the spicy flavors in this 20-minute soup recipe.
The Pro Tip: "If you wanted to bulk up the protein content, you could add chickpeas or fried tofu," suggests recipe creator Tieghan of Half Baked Harvest.
One-Pot Vegan "Barbacoa"
The Recipe: One-Pot Vegan "Barbacoa"
The Hero Ingredient: The shredded carrots and lentils are the hearty base for this flavorful protein substitute. When paired with spicy seasonings, these humble ingredients are transformed into a dish even staunch carnivores will be coming back to for seconds.
The Pro Tip: "To balance the spice and smokiness, I added some coconut sugar for sweetness, lime juice, and apple cider vinegar for acidity, and coconut aminos for that 'umami' flavor," reveals recipe creator Dana of Minimalist Baker.
One-Pot Red Lentil Chili
The Recipe: Red Lentil Chili
The Hero Ingredient: The combination of red lentils, black beans, and kidney beans give this dish its thick, stew-like consistency without canned tomatoes as filler.
The Pro Tip: Serve topped with jalapeño slices, chopped red onions, cilantro, and avocado.
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