One Pot Vegan Spaghetti

Ingredients:
12 oz. whole wheat spaghetti or GF spaghetti (we like quinoa or rice)
1 small can sliced black olives
1 can cooked chickpeas
2 T capers
1/2 large white or yellow onion, chopped
2 cloves garlic, minced
1 28 ounce can diced tomatoes
1 T. oregano
1 t. basil
1/2 t thyme
1/2 t red pepper flakes
S+P to taste
3 c. vegetable broth or water

Directions:

Add all ingredients to a medium-large sauce pot or large fry pan. Make sure the pasta is covered by the broth (may need to break it in half). Bring the broth to a boil and then simmer on low-med heat until the pasta is cooked through.

This dish is not only great for its one-pot simplicity, but the technique of cooking the whole meal in the pasta water actually creates a creamy sauce that is delicious!

I found this recipe on Yup Its Vegan. The original recipe also has artichokes, but we aren’t huge fans so we leave them out. Hop on over to the original recipe for more details on this dish including great photos and some special notes, and to find some other delicious dinner options!

 

Advertisements

Vegetarian Mexican Lasagna

Ingredients:
1 small onion, chopped
2 cloves garlic, chopped or pressed
1 cup chopped bell pepper
1 zucchini, chopped
1 can black beans, rinsed and drained
1 can diced tomatoes or 2 tomatoes diced
1 can corn or 3/4 cup frozen corn
1 Tablespoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 – 2 cups shredded cheddar or mexican cheese
salt & pepper
3-6 flour tortillas

Directions:
Stir-fry onions, peppers, and garlic in frying pan with olive oil over medium high heat. Add zucchini, black beans, tomatoes, and corn. Add spices. Add 1/4 c – 1/2 c water to the pan. Once onions, peppers, and zucchini are soft and all ingredients are warm, remove from heat.
In pie pan, layer flour tortilla, vegetable mixture, and cheese. Repeat until all ingredients are used and top with cheese. Bake uncovered at 350 degrees until cheese is melted and slightly browned, about 15 – 20 minutes.
To serve, slice like a pie and top with guacamole or sour cream.

I adapted this recipe from a vegan cookbook that I have. The original recipe did not have quite as many ingredients, and also omitted the cheese (obv.) The beans make this recipe filling. Also makes great leftovers.