5 Vegan One Pot Meals

Step into a world of vibrant flavors and wholesome goodness with our collection of vegan and gluten-free recipes. Whether you’re following a specific dietary plan or simply looking to enjoy delicious and nourishing meals, our recipes have got you covered.

All the recipes are Vegan , gluten Free.

All recipes are free from :

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Mexican verde Rice Ingredients : 

1. Basmati Rice – 1 cup.
2. Spinach – 1 cup.
3. Cilantro – 1/2 cup
4. Garlic cloves – 3-4
5. Serrano pepper  – 1 
6. Corn kernels – 1/2 cup
7. Vegetable oil – 1 TBSP
8. Cumin powder – 1 Tsp
9. Water – 1 cup
10. Lemon juice  – 1 TBSP
11. Salt to taste

Method For Preparing Vegan Mexican Verde Rice – 

1. Take Basmati rice, wash it 2-3 times. Add water and soak for 15-20 minutes.
2. Verde Paste – Add spinach , cilantro, garlic, serrano pepper to a grinder jar. Grind into fine paste. Add 2 TBSP water if needed.
3. Heat a heavy bottom pot on medium heat. Once hot , add oil , soaked rice ( drain the excess water) and sauté for minute. 
4. Add grinded paste to rice and mix well. Add salt to taste, cumin powder, corn and mix well. Add water and give quick mix. Cover and cook on low flame for 8-10 minutes.
5. Once cooked , add lemon juice and fluff with a fork. Serve hot with a mix veggie of your choice.

Masala Khichadi – 

Ingredients 

1. Rice – 1 cup
2. Moong dal – ½ cup
3. Onion – finely chopped – 1
4. Carrots / Gajar – cut into small cubes – ½ cup
5. Green peas – ½ cup
6. Vegetable oil – 1 TBSP
7. Cinnamon stick – ½ inch -1
8. Bay leaf – 1
9. Cumin seeds / Jeera – 2 Tsp
10. Hing powder – ½ Tsp
11. Ginger – finely chopped – 1 inch
12. Curry leaves – 4-5
13. Garam Masala powder – 1 Tsp
14. Turmeric powder – 1 Tsp
15. Red chili powder – 1 Tsp
16. Salt to taste
17. Water – 3 cups

Method For Preparing Masala Khichadi

In a heavy-bottomed pot, add vegetable oil and heat it.

Once the oil is hot, add a cinnamon stick, bay leaf, cumin seeds, hing powder, finely chopped ginger, and curry leaves.

Saute the ingredients together.

Add onions and sauté until they turn translucent.

Add carrots and green peas. Saute well for a minute.

Add salt to taste and mix well.

Add rice and moong dal. Mix well.

Add turmeric powder, red chili powder, and garam masala powder. Mix well.

Add water and bring it to a boil.

Cook for 3 whistles.

Serve hot with a choice of raita or pickle.

Millet Tondli Bhat – 

Ingredients  – 

1. Small millet like – Barnyard millet or fox tail millet – 1 cup
2. Tondli – cut into half  – 1 cup
3. Onion – 1 – finely chopped.
4. Tomato – finely chopped – 2
5. Ginger-garlic paste – 1 TBSP
6. Mustard seeds – 1 Tsp
7. Cumin seeds – 1 Tsp
8. Hing powder – 1/4 Tsp
9. Bay leaf – 2
10. Black cardamom – 1
11. Green chilies – slit in between – 2
12. Turmeric powder – 1 Tsp
13. Red chili powder – 1
14. Goda Masala – 2 Tsp
15. Jaggery – 1 Tsp
16. Vegetable oil – 1 TBSP
17. Water – 2 cups
18. Salt as needed

Method For Preparing Millet Tondli Bhat –

1. Heat a heavy bottom pan or kadai over medium heat. Once hot , add oil. Add mustard seeds , cumin seeds , hing powder. Let the seeds crackle. Add bay leaf , black cardamom , green chilies and onion. Saute till the onions turn translucent. Add ginger-garlic paste and saute for another minute.
2. I am using frozen tondli , but fresh would taste good too. Add tondli and saute them for a minute or 2. Add tomatoes and dry masala’s – turmeric powder , red chili powder , goda masala and salt to taste. Saute till tomatoes turn mushy. If you do not have goda masala , you can use any mix masala like garam masala.
3. Add washed and drained millets. Here I am using Barnyard millet , but you can use any small millets like fox tail millet , little millet. Mix well.
4. Add water , jaggery and mix well. Cover and cook on medium flam for 5-7 minutes or till all the water is absorbed and the millets cooked. Cover and simmer on low heat for another 5 -7 minutes. Add freshly chopped cilantro and serve hot with your choice or koshimbir , raita or papad.

Sambar Sadam – 

Ingredients

1. Rice – 1/2 cup
2. Toor dal – 1/3 cup
3. Shallots – cut in half – 8-10
4. Carrots – Diced – 1/4 cup
5. Green beans – cut – 1/4 cup
6. Drumstick – cut – 3-4 pieces
7. Tomato – slit – 2
8. Turmeric powder – 1/2  + 1 Tsp
9. Red chili powder – 1 Tsp
10. Sambar Masala – 2 sp
11. Hing Powder – 1/4 + 1/4  Tsp
12. Water – 4 cups
13. Vegetable oil – 1 TBSP
14. Mustard seeds – 1 Tsp
15. Cumin seeds – 1 Tsp
16. Fenugreek seeds / Methi dana – 1 Tsp
17. Whole chilies – 4-5
18. Curry leaves – 10-12
19. Tamarind concentrate – 1 TBSP
20. salt to taste 

Method For Preparing Sambar Sadam –

1. Take the dal and rice in a bowl and wash them thoroughly 3-4 times. Add the washed dal-rice to a pressure cooker.  Add 1/2 Tsp turmeric powder, 1/4 Tsp hing powder, 2 cups water, few drops of vegetable oil  and pressure cook on low to medium flame for 3-4 whistles.  Perfectly cooked dal rice!!!
2. Heat a heavy bottom pan on medium heat. Once hot , add vegetable oil. Add mustard seeds, let them crackle , add cumin seeds , methi dana , red chilies , curry leaves and shallots. Saute for 2-3 minutes or till the shallots start turning translucent.
3. Add vegetables of your choice – I am adding carrots , green beans , drumsticks . Add tomatoes and again saute for 2-3 minutes.
4. Add the masalas – Turmeric powder – 1 Tsp , red chili powder , sambar masala , salt to taste , tamarind concentrate and mix well. Add 1 cup water and cover and cook for 5-7 minutes or till the vegetables are cooked.
5. Add cooked dal rice and mix well. Adjust salt and water to get perfect consistency. Cover and simmer on low heat for 8-10 minutes till all the flavors are absorbed in rice. Garnish with finely chopped cilantro. Serve hot with your choice of papad and pickle. Makes a perfect option for lunch box as well.

Vangi Bhat – 

Ingredients For Masala-

1. Chana dal – 2 TBSP
2. Urad Dal – 1 TBSP
3. Coriander seeds – 2 TBSP
4. Cumin seeds – 1 Tsp
5. Black pepper cons -1 Tsp
6. Cinnamon stick – ½ inch
7. Green Cardamom – 2-3
8. Coconut powder – 2 TBSP
9. Dried red chilies – 4-5

For Vangi Bhat –

1. Vegetable oil – 1 TBSP
2. Chana dal – 2 Tsp
3. Urad dal -1 Tsp
4. Mustard seeds – 1 Tsp
5. Hing powder – ¼ Tsp
6. Red chillies – whole – 3-4
7. Curry leaves – 3-4
8. Vangi / eggplants – cut into cubes – 5-8 small or 1 big
9. Turmeric powder – 1 Tsp
10. Vangi Bhat masala – 2 TBSP
11. Salt to taste
12. Tamarind concentrate – 1 Tsp
13. Jaggery – ½ Tsp
14. Water – ½ cup
15. Cooked rice – 2 cup
16. Cilantro for garnishing.

Method –

For Masala –

1. Heat a pan on medium heat. Add chana dal and urad dal. Dry roast for 2-3 minutes.
2. Add coriander seeds , cumin seeds , black pepper cons , cinnamon stick , coconut powder and dried red chilies . Dry roast for 3-4 minutes or till the spices start to leave aroma
3. Cool down and grind into a fine powder.

For Vangi bhat –

1. Heat a heavy bottom pan on medium heat.
2. Add oil and let it heat up.
3. Add chana dal and urad dal and roast till they start changing the color.
4. Add mustard seeds, hing powder, curry leaves, and whole red chilies.
5. Add the cut vangi or eggplants and sauté for a minute.
6. Add turmeric powder, vangi bhat masala, and salt to taste. Mix well.
7. Add tamarind concentrate, jaggery, and water. Mix well.
8. Cover and cook for 5-7 minutes or till the eggplants are ¾ done.
9. Add cooked rice and mix well.
10. Cover and simmer on low heat for 10-12 minutes.
11. Garnish with finely chopped cilantro.
12. Serve hot with a side of vegan raita