30+ Flavorful Sunday Vegan Dutch Oven Recipes for a Cozy Dinners

Sundays are a day that calls for relaxation, comfort, and the simple joy of a good meal.

What better way to elevate your Sunday than with the convenience and heartwarming flavors of vegan Dutch oven recipes?

Dutch ovens are known for their even heat distribution and ability to slow-cook dishes to perfection, making them an essential tool for anyone who loves hearty, plant-based meals.

Whether you’re preparing a savory stew, a comforting pasta dish, or a rich casserole, these recipes are sure to please both your taste buds and your soul.

In this article, we’ve curated over 30 vegan Dutch oven recipes that are perfect for Sundays.

Each recipe is designed to be simple, satisfying, and packed with bold flavors that make Sunday dining truly special.

With ingredients ranging from seasonal vegetables to hearty legumes and grains, you’ll find a variety of recipes that suit any taste and dietary preference.

30+ Flavorful Sunday Vegan Dutch Oven Recipes for a Cozy Dinners

Sundays are meant for rest, good food, and creating cherished memories with loved ones.

With these 30+ vegan Dutch oven recipes, you’ll be equipped to make the most of your Sunday cooking.

Each recipe brings out the unique flavors of plant-based ingredients, perfectly suited for slow-cooking in a Dutch oven.

Whether you’re looking for a rich stew, a comforting pasta dish, or a filling grain bowl, these recipes have you covered.

From the first simmer to the last bite, these dishes are sure to transform your Sundays into a time for warmth, flavor, and a deep sense of satisfaction.

So, pick your favorite, gather your ingredients, and let your Dutch oven do the magic.

Vegan Dutch Oven Lentil Stew

This hearty vegan lentil stew is the perfect Sunday meal, packed with wholesome vegetables, protein-rich lentils, and a burst of herby flavor. The Dutch oven creates a slow-simmering environment, blending flavors beautifully for a nourishing dish.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 cups kale, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onion and garlic until fragrant and soft.
2. Add the carrots, celery, and bell pepper, and cook for 5 minutes until slightly softened.
3. Stir in the lentils, vegetable broth, diced tomatoes, paprika, thyme, and cumin. Bring to a boil.
4. Lower the heat to a simmer, cover, and cook for 30-35 minutes, stirring occasionally, until the lentils are tender.
5. Stir in the kale, letting it wilt for about 5 minutes. Adjust salt and pepper as needed.
6. Serve warm with crusty bread or over rice.

The slow-cooked richness of this lentil stew is unmatched. The tender vegetables and earthy lentils create a satisfying depth of flavor, perfect for a cozy Sunday at home. With minimal effort, the Dutch oven transforms basic ingredients into a comforting masterpiece.

Vegan Dutch Oven Chickpea and Potato Curry

This chickpea and potato curry is a creamy and flavorful dish, simmered to perfection in a Dutch oven. It’s an ideal plant-based comfort food, bursting with spices and hearty textures.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp garam masala
• 2 medium potatoes, diced
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Melt coconut oil in a Dutch oven over medium heat. Sauté the onion, garlic, and ginger until aromatic.
2. Stir in the curry powder, turmeric, and garam masala, cooking for 1 minute to release the flavors.
3. Add the diced potatoes, chickpeas, coconut milk, and vegetable broth. Mix well and bring to a simmer.
4. Cover and cook for 25-30 minutes, stirring occasionally, until the potatoes are tender.
5. Add the peas and cook for an additional 5 minutes. Adjust seasoning with salt and pepper.
6. Garnish with fresh cilantro and serve with naan or rice.

This dish is a delightful explosion of flavors and textures, from the creamy coconut base to the soft potatoes and nutty chickpeas. Cooking it in a Dutch oven enhances the depth of flavor, making it a standout choice for a relaxing Sunday meal.

Vegan Dutch Oven Mushroom and Barley Soup

Rich, earthy, and filling, this mushroom and barley soup is a vegan delight made effortlessly in a Dutch oven. Perfect for a chilly Sunday, it’s brimming with deep umami flavors and chewy barley.

Ingredients:

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 cups cremini mushrooms, sliced
• 1/2 cup pearl barley
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 carrots, diced
• 2 celery stalks, diced
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onion and garlic until soft and translucent.
2. Add the mushrooms and cook until they release their liquid and begin to brown.
3. Stir in the barley, vegetable broth, thyme, and bay leaf. Bring to a boil.
4. Add the carrots and celery, then lower the heat to a simmer. Cover and cook for 40-45 minutes, stirring occasionally, until the barley is tender.
5. Remove the bay leaf, season with salt and pepper, and sprinkle with fresh parsley before serving.

This soup is a perfect balance of hearty and healthy. The barley adds a wonderful texture, while the mushrooms provide depth and richness. Cooking in a Dutch oven melds the flavors beautifully, making this soup a comforting Sunday favorite.

Vegan Dutch Oven Ratatouille

This classic French dish is elevated with the even cooking of a Dutch oven. The medley of vegetables becomes tender and flavorful, simmered in a rich tomato base. It’s wholesome, vibrant, and perfect for a relaxed Sunday dinner.

Ingredients:

• 2 tbsp olive oil
• 1 yellow onion, sliced
• 2 garlic cloves, minced
• 1 eggplant, diced
• 2 zucchini, sliced into rounds
• 2 bell peppers, chopped
• 4 ripe tomatoes, chopped
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onion and garlic until fragrant.
2. Add the eggplant and cook for 5 minutes, stirring occasionally.
3. Stir in the zucchini, bell peppers, and fresh tomatoes. Cook for another 5 minutes.
4. Add the canned tomatoes, oregano, basil, paprika, salt, and pepper. Stir to combine.
5. Lower the heat, cover, and simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender.
6. Garnish with fresh basil and serve with crusty bread or over rice.

This ratatouille is a true celebration of fresh vegetables, enhanced by the slow, steady heat of the Dutch oven. The flavors meld beautifully, creating a dish that’s both hearty and healthy for a peaceful Sunday evening.

Vegan Dutch Oven Black Bean Chili

This robust black bean chili is a spicy, satisfying, and protein-packed meal that’s ideal for Sunday gatherings. The Dutch oven helps achieve a thick, rich consistency with perfectly blended flavors.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cans (14 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onion and garlic until soft and fragrant.
2. Add the bell peppers and cook for 5 minutes, stirring frequently.
3. Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, and cayenne pepper. Mix well.
4. Bring the chili to a boil, then lower the heat to a simmer. Cover and cook for 25-30 minutes, stirring occasionally.
5. Add lime juice, adjust seasoning with salt and pepper, and garnish with cilantro before serving.

This chili offers a bold, smoky flavor profile and a hearty texture. The Dutch oven ensures the spices and ingredients are perfectly combined, making it a standout vegan dish for a cozy Sunday.

Vegan Dutch Oven Sweet Potato and Quinoa Stew

This nutrient-rich sweet potato and quinoa stew is comforting, flavorful, and packed with wholesome ingredients. The Dutch oven’s even heat helps create a velvety texture, making it perfect for Sunday relaxation.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1/2 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups spinach, chopped
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onion and garlic until fragrant.
2. Add the sweet potato and bell pepper, cooking for 5 minutes.
3. Stir in the quinoa, vegetable broth, coconut milk, turmeric, cinnamon, and red pepper flakes. Mix well and bring to a boil.
4. Lower the heat to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the quinoa is tender and the sweet potato is soft.
5. Stir in the spinach and lemon juice, letting the spinach wilt. Adjust seasoning with salt and pepper.
6. Serve warm, garnished with additional lemon slices if desired.

This sweet potato and quinoa stew is both hearty and refreshing, with a perfect balance of spices and creamy coconut milk. The Dutch oven’s slow cooking brings out the sweetness of the vegetables, making it a memorable Sunday meal.

Vegan Dutch Oven Cauliflower Tikka Masala

This vegan cauliflower tikka masala is a comforting dish full of rich, spiced flavors, perfect for a cozy Sunday. The Dutch oven ensures that the spices are deeply infused into the cauliflower and sauce, creating a hearty and satisfying meal.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 2 tbsp tomato paste
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 can (14 oz) diced tomatoes
• 1 head of cauliflower, cut into florets
• 1 cup coconut milk
• 1 cup vegetable broth
• 1/2 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a Dutch oven over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and golden.
2. Stir in the tomato paste, garam masala, turmeric, cumin, and chili powder. Cook for 1-2 minutes to bloom the spices.
3. Add the diced tomatoes, cauliflower florets, coconut milk, and vegetable broth. Mix well and bring to a simmer.
4. Cover and cook for 20-25 minutes, or until the cauliflower is tender. Stir in the peas and cook for an additional 5 minutes.
5. Season with salt and pepper and garnish with fresh cilantro before serving.

This dish is an aromatic and comforting blend of flavors, with the cauliflower absorbing the deep, spicy sauce. The Dutch oven enhances the flavors by allowing a slow, even cook, making it perfect for a relaxed Sunday dinner.

Vegan Dutch Oven Sweet Potato and Black Bean Enchiladas

These hearty sweet potato and black bean enchiladas are packed with flavor and easy to prepare. The Dutch oven ensures that each bite is perfectly cooked, allowing the flavors to meld beautifully for a satisfying Sunday feast.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup vegetable broth
• 8 corn tortillas
• 1 cup vegan cheese (optional)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, cooking until soft and fragrant.
2. Stir in the sweet potatoes, black beans, diced tomatoes, chili powder, cumin, smoked paprika, and vegetable broth. Cook for 10-12 minutes, until the sweet potatoes are just tender.
3. Season with salt and pepper and remove from heat.
4. Preheat the oven to 375°F (190°C). Spoon the filling onto the center of each tortilla, roll them up, and place them seam-side down in the Dutch oven.
5. Pour any remaining filling over the top of the tortillas and sprinkle with vegan cheese if using. Cover and bake for 20-25 minutes.
6. Garnish with chopped cilantro before serving.

These enchiladas are a filling and flavorful twist on a classic, perfect for a Sunday gathering or a family dinner. The Dutch oven creates a cozy, even cook, making each bite tender and delicious.

Vegan Dutch Oven Vegetable Bolognese

This rich and hearty vegan bolognese is made with a medley of vegetables, lentils, and tomatoes. The slow simmer in a Dutch oven enhances the flavors, making it a delicious option for a Sunday meal that’s both comforting and satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, finely chopped
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup cremini mushrooms, chopped
• 1 can (14 oz) lentils, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp red pepper flakes (optional)
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh basil for garnish
• Cooked pasta of choice for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until they start to soften, about 5 minutes.
2. Stir in the garlic and mushrooms, cooking for another 5 minutes.
3. Add the lentils, diced tomatoes, tomato paste, oregano, thyme, and red pepper flakes. Pour in the vegetable broth and stir well.
4. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 30-40 minutes. Stir occasionally and adjust seasoning with salt and pepper as needed.
5. Serve the bolognese over cooked pasta and garnish with fresh basil.

The slow-cooked nature of this vegetable bolognese creates deep, rich flavors that are perfect for a Sunday meal. The Dutch oven allows the vegetables and lentils to meld together beautifully, making each bite satisfying and full of taste.

Vegan Dutch Oven Mushroom Stroganoff

This vegan mushroom stroganoff is a creamy, indulgent dish with a rich, umami flavor that’s perfect for a comforting Sunday meal. The Dutch oven helps the flavors meld together seamlessly, creating a satisfying and hearty dish.

Ingredients:

• 2 tbsp olive oil
• 1 onion, thinly sliced
• 3 cups cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 cup vegetable broth
• 1 cup unsweetened plant-based milk (oat, soy, or almond)
• 2 tbsp nutritional yeast (optional for a cheesy flavor)
• 1 tbsp cornstarch mixed with 2 tbsp water
• Salt and black pepper to taste
• Fresh parsley for garnish
• Cooked pasta or rice for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 7-8 minutes. Stir in the garlic and cook for 1 more minute.
3. Mix in the soy sauce, tomato paste, paprika, and thyme, cooking for another minute.
4. Pour in the vegetable broth and plant-based milk, stirring well. Add the nutritional yeast if using.
5. Bring the mixture to a simmer and stir in the cornstarch-water mixture to thicken the sauce. Cook for 3-4 more minutes until the sauce is creamy and coats the back of a spoon.
6. Season with salt and black pepper to taste. Serve over cooked pasta or rice and garnish with fresh parsley.

This mushroom stroganoff is rich and velvety with layers of deep flavors that come together perfectly in the Dutch oven. It’s ideal for a relaxed Sunday dinner when you crave something hearty and comforting.

Vegan Dutch Oven Tomato and Chickpea Stew

This tomato and chickpea stew is a quick, nutritious, and flavorful meal that’s perfect for a Sunday. The Dutch oven allows the ingredients to cook evenly, creating a rich broth infused with spices and herbs.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 can (14 oz) diced tomatoes
• 2 cans (14 oz each) chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 cup baby spinach, chopped
• 1 tbsp lemon juice
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked quinoa or crusty bread for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the garlic and cook for an additional minute. Stir in the cumin, coriander, and paprika, allowing the spices to bloom for 1-2 minutes.
3. Pour in the diced tomatoes, chickpeas, and vegetable broth. Stir to combine and bring to a simmer.
4. Cover and let cook for 20 minutes, stirring occasionally.
5. Stir in the spinach and cook for an additional 3-4 minutes until wilted. Add lemon juice and season with salt and black pepper.
6. Serve the stew over cooked quinoa or with crusty bread, garnished with fresh cilantro.

This tomato and chickpea stew is satisfying and packed with nutrients, making it a perfect addition to your Sunday menu. The Dutch oven helps intensify the flavors, ensuring every spoonful is rich and flavorful.

Vegan Dutch Oven Lentil and Vegetable Shepherd’s Pie

This hearty lentil and vegetable shepherd’s pie is an ultimate comfort food made vegan and wholesome. The Dutch oven allows for even cooking, helping meld the flavors of the lentils and vegetables into a perfect base for the creamy mashed potatoes.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup brown lentils, rinsed
• 2 cups vegetable broth
• 1 cup frozen peas
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp dried thyme
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened plant-based milk
• 2 tbsp vegan butter
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5-6 minutes, or until softened.
3. Stir in the garlic, lentils, vegetable broth, tomato paste, soy sauce, and thyme. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes or until the lentils are tender and most of the liquid is absorbed. Stir in the frozen peas and season with salt and pepper.
4. Meanwhile, boil the potatoes in a separate pot until fork-tender, about 15 minutes. Drain and mash with plant-based milk and vegan butter until smooth. Season with salt and pepper.
5. Spread the lentil mixture evenly in the Dutch oven and top with the mashed potatoes. Smooth the top with a spatula and use a fork to create decorative peaks.
6. Bake for 20-25 minutes, or until the top is lightly golden.
7. Let cool for a few minutes and garnish with fresh parsley before serving.

This shepherd’s pie brings together hearty lentils and vegetables with a creamy potato topping, perfect for a Sunday meal that feels special but is easy to make. The Dutch oven ensures even cooking and an even blend of flavors throughout.

Vegan Dutch Oven Moroccan Chickpea Stew

This Moroccan chickpea stew is a vibrant and aromatic dish that brings warmth and exotic flavors to your Sunday meal. The Dutch oven is perfect for infusing the spices into the chickpeas and vegetables, creating a rich, hearty stew.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 cups sweet potato, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup dried apricots, chopped
• 1/2 cup almonds, toasted and roughly chopped
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked couscous or rice for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic, cumin, cinnamon, turmeric, and smoked paprika. Cook for 1-2 minutes until fragrant.
3. Add the chickpeas, sweet potato, diced tomatoes, and vegetable broth. Stir to combine and bring to a boil.
4. Reduce the heat and let simmer for 25-30 minutes or until the sweet potato is tender and the flavors are well combined.
5. Stir in the dried apricots and almonds, and season with salt and pepper to taste.
6. Serve over couscous or rice and garnish with fresh cilantro.

This Moroccan chickpea stew is both satisfying and comforting, ideal for a Sunday dinner that feels like an adventure. The Dutch oven’s slow-cooking allows the sweet and savory flavors to develop, resulting in a dish full of depth and warmth.

Vegan Dutch Oven Ratatouille

This classic French ratatouille is a medley of vegetables simmered in a rich tomato sauce and infused with the flavors of Provence. The Dutch oven ensures the vegetables cook evenly and absorb the aromatic spices, making it perfect for a relaxing Sunday meal.

Ingredients:

• 2 tbsp olive oil
• 1 eggplant, cut into cubes
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste
• Fresh basil for garnish
• Crusty bread for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the eggplant and sauté for 4-5 minutes, until it starts to soften.
2. Add the zucchini, bell pepper, and onion, cooking for an additional 5-6 minutes until the vegetables are tender.
3. Stir in the garlic, cherry tomatoes, diced tomatoes, thyme, oregano, and basil. Cook for 10 minutes, allowing the flavors to meld.
4. Season with salt and black pepper to taste and let simmer for another 10 minutes.
5. Serve hot, garnished with fresh basil, and with crusty bread on the side.

This ratatouille is a celebration of summer vegetables and Mediterranean flavors. The Dutch oven ensures a perfectly even cook, making the vegetables tender and flavorful—a simple yet satisfying dish perfect for a Sunday gathering.

Vegan Dutch Oven Spaghetti Squash Primavera

This light and fresh vegan spaghetti squash primavera is perfect for a Sunday lunch or dinner. The Dutch oven helps soften the spaghetti squash evenly, making it easy to mix with sautéed vegetables and a simple herb sauce.

Ingredients:

• 1 large spaghetti squash
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 cup baby spinach
• 1/2 cup fresh basil, chopped
• 1 tbsp lemon juice
• Salt and black pepper to taste
• Vegan Parmesan (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down in a Dutch oven and roast for 30-35 minutes, or until tender.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the cherry tomatoes and zucchini to the skillet and cook for 5 minutes, until the vegetables are just tender.
4. Once the squash is done, use a fork to scrape out the “spaghetti” strands and add them to the skillet with the vegetables. Stir in the baby spinach and lemon juice. Season with salt and black pepper.
5. Serve the primavera warm, garnished with fresh basil and a sprinkle of vegan Parmesan if desired.

This dish is light, fresh, and full of flavor, making it perfect for a Sunday that calls for something healthy and satisfying. The Dutch oven ensures the spaghetti squash cooks evenly, giving you perfectly tender strands to mix with the vibrant vegetable medley.

Note: More recipes​ are coming soon!