Looking for a quick and easy meal that's bursting with flavor and nutrition? Look no further than this one pot meal vegan with Brussels sprouts and potatoes! Perfect dish busy weeknights or lazy weekends, this dish is sure to become a staple in your recipe repertoire. Using simple ingredients packed with hearty vegetables, savory spices, and creamy vegan cheese, it's a complete meal that the whole family will love.
Why You'll Love This:
- Quick and Convenient: With just one pot and minimal prep work and quick cooking time, this recipe is incredibly easy to make, making it perfect for those hectic evenings when you need dinner on the table fast. This vegan orzo risotto, is an easy one-pot pasta recipe is a perfect weeknight dinner.
- Nutritious and Filling: Loaded with nutrient-rich ingredients like Brussels sprouts, potatoes, and baby kale, this dish is not only delicious but also packed with essential vitamins and minerals to keep you feeling satisfied and energized. Feel free to use baby spinach, kidney beans, cannellini beans or green beans!
- Versatile: Don't have Brussels sprouts or potatoes on hand? No problem! This recipe is highly customizable, so feel free to swap in whatever vegetables you have in your fridge or pantry. Use any short pasta or small pasta shapes you might have on hand.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Ingredients
- 1 tablespoon olive oil or vegan butter
- 1 leek, thinly sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup diced potatoes
- 1 cup halved Brussels sprouts
- 1 cup baby kale
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 cup risoni pasta - rice shaped pasta
- Juice of 1 lemon
- Vegan cheese, for serving
See recipe card for quantities.
Instructions
Combine allingredients in a pot! That's the beauty of one pot cooking! Easy and simple. You may have favorite vegetables laying in your fridge like, sun-dried tomatoes, red bell peppers, cremini mushrooms, cherry tomatoes. This is what makes it a perfect way to make a quick dinner recipe.
I added the liquid, use veg stock, soy and infused olive oil.
Don't forget the vegan Cheese!
Bring to boil, turn the heat down to simmer and stir after 20 minutes.
- Heat olive oil in a large pot over medium heat. Add leek, onion, and garlic, and sauté until softened, about 5 minutes.
- Stir in Italian seasoning, salt, and pepper. Add diced potatoes and Brussels sprouts, and cook for another 5 minutes, until slightly browned.
- Add baby kale, tomato paste, and vegetable broth to the pot. Bring to a simmer, then stir in risoni pasta.
- Cover and cook for 10-12 minutes, or until the pasta is al dente and the vegetables are tender.
- Remove from heat and stir in lemon juice or lemon zest. Serve hot, topped with vegan cheese. Voila! Creamy orzo!
Hint: For an added layer of flavor, consider incorporating fresh herbs like fresh basil, fresh spinach, thyme or rosemary into the dish. These herbs can elevate the taste of the risoni and complement the other ingredients beautifully.
Substitutions
- Different Pasta Shapes: Don't have risoni? No problem! You can use any small pasta shape such as orzo or mini penne.
- Swap Vegetables: Feel free to swap Brussels sprouts and potatoes with other vegetables like zucchini, bell peppers, or mushrooms.
- Vegan Cheese Alternative: If you don't have vegan cheese on hand, nutritional yeast adds a cheesy flavor without the dairy.
Variations
- Creamy Vegan Option: Stir in a splash of coconut milk or creamy vegan sauce for added richness and flavor.
- Extra Protein Boost: Add crispy tofu or white beans to the dish for an extra protein punch.
- Spicy Kick: For those who enjoy a bit of heat, add red pepper flakes or diced jalapeños to the pot for a spicy twist.
Top tip
I added tofu ricotta for extra flavor and protein. To enhance the texture and flavor of your one-pot vegan risoni with Brussels sprouts and potatoes, try adding a sprinkle of toasted pine nuts or chopped almonds before serving. These crunchy toppings not only provide a delightful contrast but also offer a boost of healthy fats and a nutty aroma to your dish.
FAQ:
- Can I Make This Recipe Ahead of Time? Absolutely! This dish stores well in an airtight container in the fridge for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.
- Can I Freeze Leftovers? Yes, this dish freezes well. Allow it to cool completely before transferring it to a sealed container or freezer bag. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
- Is This Recipe Gluten-Free? While risoni is typically made from wheat flour, you can easily make this recipe gluten-free by using a gluten-free pasta alternative such as rice or quinoa pasta.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
quick one pot vegan risoni with cheesy veggie
Ingredients
- 1 tablespoon olive oil
- 1 leek thinly sliced
- 1 onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup diced potatoes
- 1 cup halved Brussels sprouts
- 1 cup baby kale
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 cup risoni pasta
- Juice of 1 lemon
- Vegan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add leek, onion, and garlic, and sauté until softened, about 5 minutes.
- Stir in Italian seasoning, salt, and pepper. Add diced potatoes and Brussels sprouts, and cook for another 5 minutes, until slightly browned.
- Add baby kale, tomato paste, and vegetable broth to the pot. Bring to a simmer, then stir in risoni pasta.
- Cover and cook for 10-12 minutes, or until the pasta is al dente and the vegetables are tender.
- Remove from heat and stir in lemon juice. Serve hot, topped with vegan cheese.
