25+ Easy and Flavorful Friday Dairy-Free One-Pot Recipes to Savor the Weekend

Fridays are often a time to wind down from a busy week, but that doesn’t mean your dinner should be any less special.

If you’re following a dairy-free diet or just looking for lighter meals that don’t require a lot of effort, one-pot recipes are a lifesaver.

Not only are they quick to prepare, but they also reduce cleanup time — perfect for busy evenings.

This collection of 25+ Friday dairy-free one-pot recipes is designed to make your week’s end feel easy, delicious, and comforting.

Whether you’re craving a rich stew, a savory curry, or a fresh pasta dish, you’ll find a variety of flavors and ingredients that will satisfy everyone at the table.

So grab your favorite pot and get ready to enjoy these simple yet flavorful meals without any dairy.

25+ Easy and Flavorful Friday Dairy-Free One-Pot Recipes to Savor the Weekend

Finding the right dairy-free recipes that are easy to prepare and full of flavor can sometimes be a challenge, but with these 25+ Friday dairy-free one-pot recipes, you’re set for a week of delicious, hassle-free meals.

These dishes not only cater to your dietary needs but also offer variety and nourishment.

Whether you choose to indulge in a hearty stew, a comforting curry, or a vibrant vegetable-packed pasta, each of these recipes ensures that your Friday dinner is both satisfying and easy to prepare.

So, put your feet up, enjoy these stress-free meals, and make your Fridays something to look forward to.

Dairy-Free One-Pot Chickpea Stew

This hearty one-pot chickpea stew is a comforting, nutritious dish that’s rich in protein and fiber. Infused with spices, fresh vegetables, and tender chickpeas, this stew is packed with flavor and makes for a satisfying meal. It’s the perfect Friday dinner to warm you up and leave you feeling full without any dairy.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 zucchini, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1/2 cup spinach or kale
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
2. Add garlic, carrot, and zucchini to the pot, and cook for an additional 3-4 minutes.
3. Stir in the chickpeas, diced tomatoes, and vegetable broth. Season with cumin, coriander, turmeric, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until vegetables are tender and flavors have melded together.
5. Stir in the spinach or kale, and cook for an additional 2 minutes, until wilted.
6. Serve hot, garnished with fresh cilantro if desired.

This dairy-free chickpea stew is a perfect way to end the week on a healthy note. Packed with nutrients and flavor, it’s the ultimate comfort food without the heavy dairy. The hearty chickpeas and vibrant vegetables provide a satisfying base, while the spices bring a rich, aromatic depth. It’s quick to prepare, making it a great option for a Friday night when you want a flavorful meal with minimal cleanup.

Dairy-Free One-Pot Lentil and Vegetable Curry

This one-pot lentil and vegetable curry is a vibrant, nutrient-packed dish that’s both satisfying and bursting with flavor. With lentils as the protein-packed base, combined with an assortment of vegetables and aromatic spices, this dish is perfect for a cozy Friday night dinner. The coconut milk adds creaminess without the need for dairy, making this curry a perfect vegan and dairy-free option.

Ingredients:

• 2 tbsp coconut oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 medium potato, peeled and diced
• 1 cup carrots, chopped
• 1 cup green beans, trimmed and chopped
• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened.
2. Add garlic and ginger, cooking for another 1 minute, until fragrant.
3. Stir in the potato, carrots, and green beans, and cook for 4-5 minutes, stirring occasionally.
4. Add the red lentils, coconut milk, vegetable broth, curry powder, turmeric, cumin, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the lentils and vegetables are tender.
6. Taste and adjust seasoning as necessary. Garnish with fresh cilantro before serving.

This one-pot lentil and vegetable curry is not only easy to prepare but also packs a punch in flavor. The coconut milk adds a rich creaminess, while the curry powder and spices deliver an irresistible warmth. The lentils make this dish incredibly hearty and fulfilling, providing you with plant-based protein for a well-balanced meal. It’s perfect for those looking for a nourishing, dairy-free option to round out the week.

Dairy-Free One-Pot Spaghetti Aglio e Olio

A classic Italian dish made simple in one pot, this dairy-free spaghetti aglio e olio is a perfect choice for a Friday dinner when you want something quick, flavorful, and light. Garlic and olive oil form the base of this dish, while a touch of red pepper flakes adds heat and freshness. It’s a satisfying meal that is full of flavor despite the simplicity.

Ingredients:

• 1 lb spaghetti (ensure it’s dairy-free)
• 4 tbsp olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt to taste
• Freshly ground black pepper to taste
• Lemon zest for garnish (optional)

Instructions:

1. Cook the spaghetti in a large pot of salted water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in the same pot over medium heat. Add garlic slices and red pepper flakes. Sauté for 2-3 minutes, stirring frequently to prevent burning.
3. Add the cooked pasta back into the pot, along with the reserved pasta water. Toss to coat the pasta with the garlic-infused oil, adjusting the liquid as necessary to achieve your desired consistency.
4. Season with salt and pepper, and stir in the fresh parsley.
5. Serve immediately, garnished with lemon zest if desired.

This one-pot spaghetti aglio e olio is the epitome of simplicity and elegance. It’s dairy-free but packed with the bold flavors of garlic, olive oil, and fresh herbs. The red pepper flakes give it just the right amount of heat, and the addition of lemon zest brightens up the entire dish. Perfect for a Friday night when you want something quick and easy, but full of vibrant flavors and satisfying textures.

Dairy-Free One-Pot Sweet Potato and Black Bean Chili

This one-pot sweet potato and black bean chili is a cozy, warming dish that’s perfect for cooler Friday nights. Packed with protein from the black beans and the rich, slightly sweet flavor of tender sweet potatoes, this chili is hearty, filling, and full of bold flavors. The combination of spices gives it a smoky, savory taste without needing any dairy, making it an ideal dish for anyone following a dairy-free lifestyle.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Stir in the corn and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro and lime wedges.

This dairy-free sweet potato and black bean chili is a wholesome and filling meal that makes the perfect Friday dinner. The sweet potatoes provide a natural sweetness that balances out the bold flavors of the chili powder and cumin, while the black beans and corn add a hearty texture. It’s simple to make in one pot and will leave you feeling satisfied and nourished without the need for dairy.

Dairy-Free One-Pot Vegan Paella

This one-pot vegan paella is a vibrant and flavorful dish inspired by the traditional Spanish recipe. Made with a mix of vegetables, rice, and saffron, this dairy-free version is just as rich and satisfying as the classic, with no dairy in sight. The combination of bell peppers, peas, tomatoes, and artichokes gives it a wonderful mix of textures, while the saffron and smoked paprika provide the unmistakable depth of flavor.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1 cup Arborio rice (or any short-grain rice)
• 1 can (14 oz) diced tomatoes
• 1 cup frozen peas
• 1 cup artichoke hearts, chopped
• 4 cups vegetable broth
• 1/2 tsp saffron threads
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cooking for about 5 minutes until softened.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the rice, diced tomatoes, peas, and artichoke hearts. Cook for 2-3 minutes, stirring occasionally.
4. Add vegetable broth, saffron threads, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to low.
5. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid has absorbed.
6. Remove from heat and let it sit for a few minutes before serving.
7. Garnish with fresh parsley and serve hot.

This dairy-free vegan paella is a delightful twist on the traditional Spanish dish. The saffron and smoked paprika create a warm, aromatic base, while the rice soaks up all the flavorful broth. The combination of vegetables makes it colorful and hearty, while remaining light and fresh. It’s a perfect Friday dish that’s satisfying, quick to prepare, and full of nutrients, without any dairy.

Dairy-Free One-Pot Veggie Stir-Fry with Rice Noodles

This dairy-free one-pot veggie stir-fry with rice noodles is an easy and flavorful dish that’s ready in less than 30 minutes. It’s packed with fresh vegetables and seasoned with a savory soy sauce and sesame oil base. The rice noodles provide a light and satisfying texture, making this dish perfect for a quick, healthy Friday meal. You can add your favorite veggies or even tofu for extra protein, making it a customizable option for any dietary preference.

Ingredients:

• 2 tbsp sesame oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 zucchini, julienned
• 1 cup broccoli florets
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 8 oz rice noodles (or your preferred noodle)
• 1/2 cup green onions, chopped
• Sesame seeds for garnish (optional)

Instructions:

1. Heat sesame oil in a large pot or wok over medium heat. Add onion, bell pepper, zucchini, and broccoli, and sauté for 5-7 minutes, until the vegetables are tender-crisp.
2. Add garlic and cook for an additional 1 minute, stirring frequently.
3. Pour in the vegetable broth, soy sauce, rice vinegar, and maple syrup. Stir to combine.
4. Bring the mixture to a simmer, then add the rice noodles. Cook according to the noodle package instructions, stirring occasionally.
5. Once the noodles are cooked and the broth has mostly absorbed, remove from heat.
6. Stir in the chopped green onions and serve hot, garnished with sesame seeds if desired.

This dairy-free veggie stir-fry with rice noodles is a quick, colorful, and satisfying dish that’s perfect for a Friday night. The combination of fresh vegetables, savory soy sauce, and sweet maple syrup makes the dish irresistibly tasty. The rice noodles provide a light and chewy base, soaking up all the delicious flavors. This recipe is quick to prepare, making it an excellent option for a Friday meal that’s full of fresh ingredients and completely dairy-free.

Dairy-Free One-Pot Lemon Herb Chickpea Stew

This refreshing and zesty lemon herb chickpea stew is a wholesome one-pot meal that combines hearty chickpeas with vibrant lemon, garlic, and fresh herbs. The addition of vegetables like carrots, spinach, and tomatoes gives it a nourishing quality, making it perfect for a Friday dinner. The light yet satisfying flavors will leave you feeling full without being overly heavy. This stew is incredibly simple to prepare and is great for meal prep as well.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp turmeric
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 cups fresh spinach
• 1 lemon, juiced and zested
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened and fragrant.
2. Add the sliced carrots, chickpeas, diced tomatoes, vegetable broth, oregano, turmeric, cumin, salt, and pepper. Stir to combine and bring to a boil.
3. Reduce the heat to low and simmer for 20-25 minutes, until the carrots are tender.
4. Stir in the spinach and cook for an additional 3-4 minutes until wilted.
5. Remove from heat and stir in the lemon juice and zest.
6. Garnish with fresh parsley and serve hot.

This dairy-free lemon herb chickpea stew is a bright and flavorful meal that’s perfect for a light yet filling Friday dinner. The chickpeas provide protein and texture, while the fresh spinach and carrots add color and nourishment. The lemon juice and zest elevate the stew with a tangy freshness that makes it feel light, despite being rich in flavor. It’s an easy-to-make dish that is hearty enough to satisfy your hunger without being too heavy.

Dairy-Free One-Pot Spaghetti Aglio e Olio

Spaghetti aglio e olio is a classic Italian pasta dish, and this dairy-free version stays true to the original flavors. With just a few ingredients—olive oil, garlic, red pepper flakes, and fresh parsley—it’s a simple yet incredibly flavorful dish. This one-pot version makes it even easier to prepare, with the pasta absorbing all the wonderful flavors of the garlic and oil. It’s a perfect Friday night meal when you want something quick, comforting, and utterly delicious.

Ingredients:

• 2 tbsp olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (adjust to taste)
• 8 oz spaghetti (or any pasta of your choice)
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the garlic and cook, stirring constantly, for about 2 minutes, until fragrant and golden brown (be careful not to burn it).
2. Add the red pepper flakes and cook for an additional 30 seconds.
3. Pour in the vegetable broth and bring to a simmer.
4. Add the spaghetti and cook according to the package instructions, stirring occasionally. The pasta will absorb the flavorful broth as it cooks.
5. Once the pasta is cooked and most of the broth has been absorbed, season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and a squeeze of lemon, if desired.

Dairy-free spaghetti aglio e olio is a simple yet bold dish that’s bursting with garlicky goodness. The olive oil infuses the pasta with rich flavor, while the red pepper flakes provide just the right amount of heat. This one-pot version makes it incredibly easy to prepare, and the broth ensures that the pasta stays moist and flavorful. It’s the perfect dish for a quick and satisfying Friday night dinner that’s light yet full of vibrant flavors.

Dairy-Free One-Pot Vegetable and Tofu Stir-Fry

This dairy-free one-pot vegetable and tofu stir-fry is a colorful, protein-packed meal that comes together in less than 30 minutes. Tofu, stir-fried with a variety of vegetables like bell peppers, broccoli, and snow peas, absorbs the flavorful sauce made with soy sauce, ginger, and garlic. This dish is naturally gluten-free and full of nutrients, offering a satisfying and vibrant meal for your Friday evening.

Ingredients:

• 2 tbsp sesame oil
• 1 block (14 oz) firm tofu, drained and cubed
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup snow peas
• 1 carrot, julienned
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1/4 cup soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat. Add the cubed tofu and stir-fry until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
2. In the same skillet, add the remaining sesame oil. Add the bell pepper, broccoli, snow peas, and carrot, and cook for about 5 minutes until the vegetables are tender-crisp.
3. Add the garlic and ginger, and cook for an additional 1 minute until fragrant.
4. Stir in the soy sauce, rice vinegar, and maple syrup, then return the tofu to the skillet. Toss everything together until well coated and heated through.
5. Garnish with sesame seeds and fresh cilantro before serving.

This dairy-free one-pot vegetable and tofu stir-fry is a vibrant and healthy meal that comes together quickly. The tofu adds a satisfying protein punch, while the colorful vegetables bring both texture and nutrients to the dish. The soy sauce and rice vinegar create a deliciously savory sauce, and the addition of maple syrup balances the flavors with a touch of sweetness. This quick stir-fry is perfect for a light and nutritious Friday night dinner.

Dairy-Free One-Pot Curried Lentil Soup

This hearty and flavorful curried lentil soup is packed with protein and fiber from the lentils, combined with the warm, aromatic spices of curry powder, cumin, and turmeric. The coconut milk adds a creamy texture without any dairy, and the carrots, onions, and spinach bring vibrant color and freshness to the dish. This soup is a perfect, comforting meal that comes together in one pot in just under an hour, making it a great option for a cozy Friday dinner.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 1/2 cups dried red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• 3 cups fresh spinach
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the carrots, rinsed lentils, vegetable broth, coconut milk, curry powder, cumin, turmeric, salt, and pepper. Stir to combine and bring to a boil.
3. Once boiling, reduce heat and simmer uncovered for 30-35 minutes, until the lentils are tender.
4. Stir in the spinach and cook for another 3-4 minutes until wilted.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

This curried lentil soup is a perfect dairy-free option for a cozy and filling Friday night meal. The combination of warm spices creates a comforting depth of flavor, while the coconut milk gives it a rich, creamy texture without any dairy. It’s an easy one-pot dish that’s packed with protein and fiber, making it both nutritious and satisfying. Plus, the addition of fresh spinach adds a lovely pop of color and nutrients. It’s a great way to end the week on a warm, wholesome note.

Dairy-Free One-Pot Vegetable Paella

This dairy-free vegetable paella is bursting with vibrant flavors from a variety of vegetables, including bell peppers, peas, and artichokes, along with the earthy taste of saffron and paprika. The rice is perfectly cooked in vegetable broth, absorbing all the spices and creating a hearty, flavorful dish that’s easy to make in one pot. It’s a perfect Friday night dinner when you’re craving something flavorful and filling but want to keep it light and wholesome.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup frozen peas
• 1 1/2 cups short-grain rice (like Arborio or bomba)
• 3 1/2 cups vegetable broth
• 1 tsp saffron threads (optional)
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and bell pepper, and sauté for about 5 minutes until softened.
2. Add the garlic, artichokes, peas, and rice, and cook for an additional 2 minutes, stirring occasionally.
3. Pour in the vegetable broth, and if using saffron, add it to the broth. Stir in the paprika, turmeric, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat and cover. Simmer for about 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
5. Remove from heat and let it sit for a few minutes before fluffing with a fork. Garnish with fresh parsley and serve with lemon wedges.

This dairy-free vegetable paella is a vibrant, aromatic dish that’s both comforting and light. The saffron and smoked paprika infuse the rice with a beautiful depth of flavor, while the combination of vegetables adds both texture and nutrients. It’s a great one-pot meal that’s perfect for a Friday night dinner when you want something flavorful and easy to make. Whether you enjoy it on its own or with a side salad, this paella is sure to become a favorite in your weekly rotation.

Dairy-Free One-Pot Mexican Quinoa

This dairy-free one-pot Mexican quinoa is a flavorful and satisfying meal, packed with protein from the quinoa and black beans. The spices, including chili powder, cumin, and paprika, give it a bold, zesty flavor, while the corn and tomatoes add sweetness and color. It’s a nutritious dish that’s easy to prepare and perfect for a Friday dinner. With just one pot to clean, this is a great option when you want something quick and delicious without the hassle.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup quinoa, rinsed
• 1 cup frozen corn
• 2 1/2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, and cook for about 5 minutes until softened.
2. Stir in the black beans, diced tomatoes, quinoa, corn, vegetable broth, chili powder, cumin, paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and cover. Simmer for 20-25 minutes, or until the quinoa is cooked and the liquid is absorbed.
4. Fluff the quinoa with a fork and garnish with fresh cilantro.
5. Serve with lime wedges for added zest.

This dairy-free Mexican quinoa is a hearty and flavorful one-pot meal that’s both easy to make and packed with protein. The quinoa acts as a base, absorbing the vibrant flavors of the spices, beans, and vegetables. The addition of corn gives a touch of sweetness, while the cilantro and lime add a refreshing finish. This dish is not only perfect for a Friday night dinner but also makes great leftovers for meal prep throughout the week. It’s filling, nutritious, and sure to satisfy your taste buds.

Dairy-Free One-Pot Chickpea and Spinach Curry

This creamy, aromatic chickpea and spinach curry is a delightfully rich and comforting dish that’s quick to prepare. The combination of coconut milk, curry powder, and cumin infuses the dish with a perfect blend of flavors, while the chickpeas provide a hearty protein boost. The spinach wilts perfectly into the curry, adding both texture and nutrition. This one-pot meal is ideal for those craving a satisfying and flavorful Friday dinner without the need for dairy.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• 3 cups fresh spinach
• Fresh cilantro for garnish
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the chickpeas, coconut milk, diced tomatoes, curry powder, cumin, turmeric, salt, and pepper. Bring to a simmer.
4. Cover and let cook for 15-20 minutes, allowing the flavors to meld together.
5. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

This dairy-free chickpea and spinach curry is a delightful and easy-to-make dish that packs a punch in flavor while being completely dairy-free. The rich coconut milk creates a creamy texture, while the spices offer a comforting, aromatic experience. The chickpeas provide hearty protein, making this a filling meal. Paired with rice, this curry makes for an ideal Friday dinner that’s quick, satisfying, and full of flavor. It’s a perfect way to unwind after a long week with a wholesome, delicious meal.

Dairy-Free One-Pot Sweet Potato and Black Bean Stew

This sweet potato and black bean stew is a warm and comforting dish that’s loaded with nutrients and flavor. The sweet potatoes add a natural sweetness that complements the earthiness of the black beans and the smoky depth from the cumin and chili powder. A splash of lime juice at the end brightens the dish, creating a perfect balance of savory, sweet, and tangy. This one-pot recipe is quick to make, satisfying, and a great way to use pantry staples for a dairy-free, hearty dinner.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Stir in the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil.
3. Once boiling, reduce the heat and simmer for 25-30 minutes, until the sweet potatoes are tender and the flavors have melded together.
4. Stir in the lime juice and cook for another 2 minutes.
5. Serve the stew hot, garnished with fresh cilantro.

This dairy-free sweet potato and black bean stew is a perfect Friday night meal that’s not only comforting but also packed with nutrients. The combination of sweet potatoes and black beans creates a hearty base, while the spices add a flavorful depth. The fresh lime juice at the end brightens the stew, making it even more satisfying. This one-pot dish is an easy, healthy choice for those looking for a wholesome meal with minimal cleanup. It’s a great way to enjoy the week’s end with a cozy and filling dish that’s both delicious and nourishing.

Dairy-Free One-Pot Pasta Primavera

A light yet filling pasta primavera, packed with colorful vegetables, this dish is perfect for a dairy-free Friday meal. The combination of zucchini, bell peppers, cherry tomatoes, and peas adds a burst of fresh flavors, while the garlic and olive oil make it aromatic and savory. The pasta is cooked right in the pot with the vegetables, absorbing all the flavors and creating a delicious, creamy texture without the need for any dairy. This simple and vibrant dish is an easy one-pot wonder for any day of the week.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup frozen peas
• 1 lb pasta (spaghetti, penne, or your choice)
• 4 cups vegetable broth
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Lemon zest, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft.
2. Add the garlic, zucchini, bell pepper, cherry tomatoes, and peas. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender.
3. Add the pasta, vegetable broth, oregano, salt, and pepper to the pot. Bring to a boil, then reduce the heat and cover.
4. Simmer for 10-12 minutes, or until the pasta is cooked and the liquid is absorbed, stirring occasionally.
5. Serve hot, garnished with fresh basil or parsley and a sprinkle of lemon zest, if desired.

This dairy-free one-pot pasta primavera is an easy, flavorful dish that’s perfect for a light yet satisfying Friday dinner. The vegetables add freshness and color, while the pasta absorbs all the wonderful flavors of the broth and seasonings. It’s a quick and simple meal that’s both healthy and delicious, making it the perfect choice when you want something light but full of flavor. Plus, the added lemon zest gives it a refreshing burst, making it a delightful meal to end your week with. This dish is proof that dairy-free can be just as creamy and indulgent without the need for dairy.

Note: More recipes are coming soon!