25+ Irresistible Sunday Vegan One-Pot Recipes for Effortless Meals

Sundays are meant for relaxation, indulgence, and family time, but cooking an elaborate meal can sometimes feel like a chore.

Enter the one-pot wonder: a cooking method that allows you to enjoy the flavors of a homemade meal without spending hours scrubbing pans and cleaning up a mountain of dishes.

When you opt for vegan recipes, you get an extra dose of health benefits, rich flavors, and the assurance that your meals are kind to the planet.

In this collection, we bring you over 25 vegan one-pot recipes that are perfect for your next Sunday feast.

From hearty stews and creamy pasta dishes to warming chilis and hearty soups, each recipe is designed to deliver maximum taste with minimal cleanup.

So, whether you’re cooking for a crowd, enjoying a cozy meal with a loved one, or preparing a simple meal for yourself, these recipes are here to make your Sundays more enjoyable and stress-free.

25+ Irresistible Sunday Vegan One-Pot Recipes for Effortless Meals

Cooking a meal that is both delicious and easy to clean up is the dream, and these 25+ Sunday vegan one-pot recipes are exactly that.

They show that simplicity doesn’t have to mean sacrificing flavor or variety.

From bold, spicy dishes to comforting, creamy concoctions, these recipes offer something for every taste and preference.

With minimal cleanup, more time to unwind, and full bellies at the end of the day, these one-pot meals will become your go-to for Sundays and beyond.

Spicy Chickpea and Sweet Potato Stew

This hearty vegan stew is perfect for a Sunday when you want something filling and nourishing. It combines sweet potatoes, chickpeas, and a medley of vegetables, all simmered in a flavorful blend of spices for an extra kick.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute.
2. Add the bell pepper, sweet potatoes, and cook for about 3 minutes, stirring occasionally.
3. Add the chickpeas, diced tomatoes, vegetable broth, paprika, cumin, turmeric, and cayenne pepper (if using). Stir well and bring to a boil.
4. Reduce the heat to low and let the stew simmer for 25-30 minutes, or until the sweet potatoes are tender and the flavors meld together.
5. Season with salt and black pepper to taste. Serve warm, garnished with chopped cilantro and lime wedges on the side.

This stew is perfect for those cozy Sunday evenings. The sweet potatoes provide a satisfying sweetness that balances the warmth of the spices, while the chickpeas add a hearty protein boost. It’s a simple yet full-flavored dish that makes leftovers taste even better the next day. Enjoy with a side of crusty bread or a bowl of steamed rice for a complete meal.

One-Pot Vegan Mushroom Stroganoff

Indulge in a creamy, plant-based version of the classic mushroom stroganoff that’s rich in flavor but easy to make. This vegan one-pot dish features hearty mushrooms and a luscious, dairy-free sauce that clings to the noodles.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 3 cups sliced cremini or button mushrooms
• 1 tsp thyme (dried or fresh)
• 1 tbsp soy sauce
• 1 tbsp nutritional yeast (optional for extra umami)
• 2 tbsp all-purpose flour
• 3 cups vegetable broth
• 1 cup unsweetened plant-based milk (such as oat or soy)
• 12 oz pasta (fettuccine or tagliatelle work well)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the sliced onion and sauté for about 5 minutes until softened. Stir in the garlic and cook for an additional minute.
2. Add the mushrooms and thyme, and cook for 5-7 minutes, stirring occasionally until they become golden and slightly caramelized.
3. Stir in the soy sauce and nutritional yeast, then sprinkle the flour over the mushroom mixture and stir until evenly coated.
4. Gradually pour in the vegetable broth, stirring continuously to avoid lumps. Bring the mixture to a boil and reduce the heat to low.
5. Add the pasta to the pot and stir to coat. Cover and simmer for about 12-15 minutes, or until the pasta is al dente and most of the liquid is absorbed.
6. Pour in the plant-based milk and cook for another 2-3 minutes, stirring to create a creamy sauce. Season with salt and black pepper to taste.
7. Serve immediately, garnished with fresh parsley.

The rich, velvety sauce paired with the umami of the mushrooms makes this vegan stroganoff a comfort food favorite. Perfect for a Sunday meal, it’s easy to prepare and doesn’t require a lot of cleanup. Leftovers reheat well, making it a great dish for meal prep.

One-Pot Vegetable and Quinoa Pilaf

This vegetable and quinoa pilaf is a colorful and nutritious one-pot meal that’s perfect for a Sunday lunch or dinner. It’s packed with vegetables, protein-rich quinoa, and a blend of aromatic spices.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp ground coriander
• 1/4 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh spinach or kale, roughly chopped (optional)
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Stir in the garlic and cook for another minute.
2. Add the diced carrot, zucchini, and bell pepper to the pot. Sauté for 3-4 minutes until the vegetables start to soften.
3. Stir in the rinsed quinoa, vegetable broth, cumin, paprika, coriander, and cinnamon. Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the quinoa is tender and the liquid has been absorbed.
4. If using, stir in the chopped spinach or kale for the last few minutes of cooking until wilted.
5. Season with salt and black pepper to taste. Serve warm with a squeeze of fresh lemon juice.

This quinoa pilaf is a vibrant and satisfying dish that’s both wholesome and flavorful. The combination of spices creates depth and warmth, while the fresh vegetables provide texture and brightness. It’s ideal for a Sunday meal that leaves you feeling nourished and energized.

Lentil and Vegetable Curry Stew

This lentil and vegetable curry stew is a rich, hearty, and flavorful dish that makes for the perfect Sunday meal. Full of protein and packed with vegetables, it’s as nutritious as it is comforting.

Ingredients:

• 2 tbsp coconut oil or olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 large carrot, diced
• 1 bell pepper, diced
• 2 cups dried brown or green lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (optional)
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and grated ginger and cook for another minute.
2. Add the diced carrot and bell pepper to the pot and sauté for 2-3 minutes until slightly softened.
3. Stir in the lentils, diced tomatoes, vegetable broth, curry powder, cumin, turmeric, and chili powder (if using). Bring the mixture to a boil, then reduce the heat to low and cover.
4. Simmer for 30-35 minutes, or until the lentils are tender and the vegetables are cooked through. Stir occasionally and add more broth if needed.
5. Season with salt and black pepper to taste. Serve the stew warm, garnished with fresh cilantro and a squeeze of lime.

This lentil and vegetable curry stew is perfect for a cozy Sunday dinner. The combination of spices infuses the dish with warmth and depth, while the lentils add heartiness. It’s a complete meal that’s satisfying on its own or served with a side of warm naan bread or rice.

Vegan Chili Mac

This vegan chili mac is a one-pot twist on the classic chili and pasta combo. Perfect for a relaxed Sunday, it’s hearty, spicy, and full of flavor.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cups vegetable broth
• 12 oz elbow macaroni or any small pasta
• 1 cup frozen corn
• Salt and black pepper to taste
• Fresh avocado slices, for garnish
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper and sauté for 5 minutes until softened. Stir in the garlic and cook for an additional minute.
2. Add the black beans, kidney beans, diced tomatoes, tomato paste, chili powder, cumin, and smoked paprika to the pot. Stir well and pour in the vegetable broth.
3. Bring the mixture to a boil, then reduce the heat to low. Stir in the pasta and cover the pot. Simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid is absorbed.
4. Add the frozen corn and cook for another 2-3 minutes. Season with salt and black pepper to taste.
5. Serve warm, garnished with slices of fresh avocado and chopped cilantro.

This vegan chili mac is hearty, satisfying, and has just the right amount of spice to make your Sunday feel special. The pasta soaks up the flavorful chili, creating a comforting dish that’s perfect for sharing with friends or family. The addition of avocado adds a creamy contrast to the chili’s heat.

Creamy Coconut Spinach and Chickpea Stew

This creamy coconut spinach and chickpea stew is a vegan one-pot meal that’s both comforting and full of flavors. The rich coconut milk pairs perfectly with the earthy chickpeas and the vibrant spinach, making it a nutritious option for a Sunday dinner.

Ingredients:

• 2 tbsp coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 4 cups fresh spinach, roughly chopped
• Fresh cilantro, for garnish
• Cooked basmati rice or naan, for serving

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute.
2. Add the chickpeas, diced tomatoes, coconut milk, cumin, coriander, turmeric, and cayenne pepper (if using). Stir well and bring to a boil.
3. Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
4. Stir in the chopped spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste.
5. Serve the stew warm, garnished with fresh cilantro. Pair it with basmati rice or naan for a complete meal.

This creamy coconut spinach and chickpea stew is an easy yet luxurious dish that brings bold flavors and a hearty texture to your Sunday table. The combination of coconut milk and spices creates a depth of flavor that perfectly complements the chickpeas and spinach. It’s a comforting dish that’s sure to become a go-to for a relaxing Sunday night.

One-Pot Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is a creamy, hearty, and satisfying dish that is perfect for a cozy Sunday dinner. The rich umami flavor of the mushrooms paired with the creamy sauce makes this recipe irresistible.

Ingredients:

• 2 tbsp olive oil or vegan butter
• 1 large onion, thinly sliced
• 3 cups cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour (or gluten-free flour)
• 1 cup vegetable broth
• 1 cup unsweetened plant-based milk (e.g., oat or soy milk)
• 1 tbsp soy sauce or tamari
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 12 oz pasta (fettuccine, tagliatelle, or any preferred type)
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot or deep skillet, heat the olive oil over medium heat. Add the sliced onion and sauté for 3-4 minutes until it starts to soften. Add the sliced mushrooms and cook for 5-7 minutes, or until the mushrooms are golden and their moisture is released. Stir in the minced garlic and cook for another minute.
2. Sprinkle the flour over the mushrooms and stir well, cooking for 1-2 minutes to remove the raw flour taste.
3. Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Add the plant-based milk, soy sauce, Dijon mustard, and smoked paprika. Mix until smooth and cook for 3-5 minutes until the sauce thickens.
4. Season with salt and black pepper to taste.
5. Cook the pasta in a separate pot according to the package instructions until al dente. Drain and add the cooked pasta directly into the mushroom sauce, tossing to combine well.
6. Serve warm, garnished with fresh parsley.

This one-pot vegan mushroom stroganoff is creamy, comforting, and full of flavor, making it a wonderful addition to your Sunday meal rotation. It’s perfect for serving with a side of crusty bread or a fresh salad to balance the richness.

Vegan Sweet Potato and Black Bean Chili

A hearty, nourishing chili with sweet potatoes and black beans, this one-pot recipe is perfect for a Sunday gathering. It’s vegan, rich in flavors, and loaded with plant-based protein and nutrients.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large sweet potato, peeled and cubed
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and black pepper to taste
• Fresh lime wedges, for serving
• Avocado slices and chopped cilantro, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 minute more.
2. Add the cubed sweet potato, bell pepper, black beans, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
3. Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.
4. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 25-30 minutes or until the sweet potato is tender and the chili has thickened, stirring occasionally.
5. Serve hot, topped with avocado slices, fresh cilantro, and a squeeze of lime juice.

This vegan sweet potato and black bean chili is perfect for a hearty Sunday meal. The sweet potatoes provide a subtle sweetness that balances the spiciness of the chili, while the black beans add a satisfying protein boost. It’s a delicious, nutritious, and filling meal that’s great for sharing with family or friends.

Vegan Lemon Orzo with Spinach and Artichokes

This bright and flavorful lemon orzo with spinach and artichokes is a one-pot dish that’s light yet satisfying. Perfect for a Sunday lunch or dinner, it brings the perfect balance of citrusy tang and savory goodness.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup orzo pasta
• 2 cups vegetable broth
• 1 can (15 oz) artichoke hearts, drained and chopped
• 3 cups fresh spinach, roughly chopped
• Zest of 1 lemon
• Juice of 1 lemon
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• Vegan Parmesan cheese, for serving (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
2. Add the orzo pasta and cook for 2-3 minutes, stirring frequently, until it begins to lightly toast.
3. Pour in the vegetable broth, artichoke hearts, and dried herbs. Bring the mixture to a boil, then reduce the heat and cover. Simmer for 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
4. Stir in the fresh spinach, lemon zest, and lemon juice. Cook for an additional 2-3 minutes, or until the spinach has wilted and everything is well combined.
5. Season with salt and black pepper to taste. Serve warm, garnished with fresh parsley and a sprinkle of vegan Parmesan cheese if desired.

This vegan lemon orzo with spinach and artichokes is a light and refreshing dish that is perfect for Sunday meals when you want something bright and flavorful. The combination of lemon and fresh spinach adds a burst of brightness, while the artichokes provide a unique touch that makes this dish feel special.

One-Pot Vegan Lentil Shepherd’s Pie

This hearty one-pot vegan shepherd’s pie is a comforting and nutritious meal, perfect for cozy Sunday evenings. It features a savory lentil and vegetable filling topped with a smooth, creamy mashed potato crust.

Ingredients:

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

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are soft.
2. Stir in the garlic and cook for another minute. Add the lentils, vegetable broth, tomato paste, soy sauce, thyme, and rosemary. Season with salt and black pepper to taste.
3. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender and the liquid is mostly absorbed.
4. While the lentil mixture is cooking, place the cubed potatoes in a separate pot and cover with water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and mash with the plant-based milk and vegan butter. Season with salt and black pepper to taste.
5. Preheat your oven to 400°F (200°C).
6. Spread the lentil filling evenly in the bottom of a 9×13 inch baking dish. Spoon the mashed potatoes over the top and spread them into an even layer.
7. Bake for 20-25 minutes, or until the top is slightly golden and the edges are bubbling.
8. Let it cool for a few minutes before serving. Garnish with fresh parsley.

This vegan lentil shepherd’s pie is a well-rounded meal that is hearty and filling. The combination of savory lentils with the creamy potato topping makes it a crowd-pleaser that is sure to be a hit for any Sunday dinner.

Vegan Coconut Chickpea Curry

This one-pot coconut chickpea curry is vibrant, flavorful, and packed with protein and vegetables. It’s perfect for a warm and satisfying Sunday meal that doesn’t require much prep.

Ingredients:

• 2 tbsp coconut oil or vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 large sweet potato, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) coconut milk (full-fat or light)
• 1 can (15 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• Salt and black pepper to taste
• 2 cups fresh spinach or kale
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and grated ginger and cook for 1 more minute.
2. Add the diced sweet potato, chickpeas, coconut milk, and diced tomatoes to the pot. Stir in the curry powder, turmeric, and cumin. Season with salt and black pepper to taste.
3. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potato is tender and the flavors are well combined.
4. Add the spinach or kale to the pot and cook for an additional 2-3 minutes until wilted.
5. Serve the curry warm, garnished with fresh cilantro. Pair it with cooked rice or naan for a complete meal.

This vegan coconut chickpea curry is rich, comforting, and full of complex flavors that make it a perfect Sunday dish. The creamy coconut milk pairs beautifully with the spices and tender vegetables, creating a dish that is both hearty and satisfying.

Vegan One-Pot Pasta Primavera

This vegan one-pot pasta primavera is a light and fresh Sunday dish that brings out the best in seasonal vegetables. It’s simple to make and full of flavor, with a hint of lemon and fresh herbs.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 12 oz pasta (spaghetti, linguine, or your choice)
• 3 cups vegetable broth
• 1/2 cup unsweetened plant-based milk
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• Juice of 1 lemon
• 1/4 cup fresh basil leaves, chopped
• Salt and black pepper to taste
• Vegan Parmesan cheese, for serving (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
2. Add the bell pepper, zucchini, cherry tomatoes, and broccoli. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the pasta, vegetable broth, plant-based milk, and nutritional yeast (if using). Bring the mixture to a boil, then reduce the heat and simmer, covered, for 10-12 minutes, or until the pasta is cooked and most of the liquid is absorbed.
4. Stir in the lemon juice and chopped basil. Season with salt and black pepper to taste.
5. Serve warm, garnished with more fresh basil and a sprinkle of vegan Parmesan cheese if desired.

This vegan one-pot pasta primavera is a colorful and light dish that is perfect for a Sunday lunch or early dinner. The bright flavors of lemon and fresh basil complement the tender vegetables, making each bite refreshing and satisfying.

One-Pot Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is a creamy and rich dish with deep umami flavors, perfect for a cozy Sunday meal. It’s quick to make and uses simple ingredients while still feeling indulgent.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 16 oz mushrooms (button or cremini), sliced
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 tbsp flour (or gluten-free flour)
• 2 cups vegetable broth
• 1 cup unsweetened plant-based milk (e.g., oat or soy milk)
• 1 tbsp Dijon mustard
• 2 tbsp nutritional yeast (optional)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• Cooked pasta or rice, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
2. Add the sliced mushrooms to the pot and sauté for 8-10 minutes, or until they release their moisture and start to brown.
3. Stir in the soy sauce, smoked paprika, and thyme. Sprinkle the flour over the mushrooms and mix well to coat. Cook for 1-2 minutes to remove the raw flour taste.
4. Gradually add the vegetable broth, stirring constantly to avoid lumps. Pour in the plant-based milk and continue to stir until the mixture is well combined and starts to thicken.
5. Stir in the Dijon mustard and nutritional yeast (if using). Season with salt and black pepper to taste. Simmer for 5 more minutes, stirring occasionally, until the sauce is creamy and the flavors are melded.
6. Serve the stroganoff over cooked pasta or rice, garnished with fresh parsley.

This vegan mushroom stroganoff is rich and satisfying, with a creamy texture that’s perfect for Sunday comfort food. The combination of mushrooms and a flavorful sauce makes this dish a great choice for those seeking a plant-based twist on a classic.

One-Pot Vegan Sweet Potato Chili

This hearty and flavorful vegan sweet potato chili is a complete meal in itself, full of rich spices and a delightful hint of sweetness from the sweet potatoes. It’s perfect for a Sunday gathering or just a cozy night in.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 3 cups vegetable broth
• Salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped, for garnish
• Avocado slices and lime wedges, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for another minute.
2. Add the bell pepper and cook for 2-3 minutes, allowing it to soften. Add the cubed sweet potatoes and cook for 3-4 more minutes.
3. Stir in the black beans, kidney beans, diced tomatoes, chili powder, cumin, paprika, smoked paprika, and cayenne pepper (if using). Pour in the vegetable broth and mix well.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded.
5. Season with salt and black pepper to taste. Serve the chili topped with fresh cilantro, avocado slices, and a squeeze of lime.

This vegan sweet potato chili is the perfect balance of hearty and comforting, with a slightly sweet twist. The blend of spices creates depth and richness, making it a crowd-pleasing dish ideal for a relaxed Sunday dinner.

One-Pot Vegan Thai Peanut Noodles

This Thai-inspired peanut noodle dish is creamy, flavorful, and comes together in one pot, making it perfect for a fuss-free Sunday meal. The combination of tender noodles, crunchy veggies, and a rich peanut sauce will make your taste buds sing.

Ingredients:

• 2 tbsp sesame oil or vegetable oil
• 1 large carrot, julienned
• 1 bell pepper, sliced
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 1/4 cup smooth peanut butter
• 1/4 cup soy sauce or tamari
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes (optional)
• 12 oz rice noodles or spaghetti
• 1/4 cup chopped green onions, for garnish
• 1/4 cup crushed peanuts, for garnish
• Fresh cilantro, for garnish

Instructions:

1. Heat the sesame oil in a large pot or deep skillet over medium heat. Add the carrot, bell pepper, and snap peas, and sauté for 3-4 minutes until they start to soften.
2. Stir in the minced garlic and cook for another minute. Remove the vegetables from the pot and set aside.
3. In a bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, grated ginger, and crushed red pepper flakes (if using).
4. Add the rice noodles to the pot and pour the peanut sauce over them. Stir to coat the noodles evenly. Add water gradually, a little at a time, until the noodles are cooked and the sauce is well distributed (about 5-7 minutes).
5. Return the sautéed vegetables to the pot and stir everything together until well combined and heated through.
6. Serve the noodles warm, topped with chopped green onions, crushed peanuts, and fresh cilantro.

This one-pot vegan Thai peanut noodles are a simple and satisfying dish with a perfect balance of sweet, salty, and umami flavors. It’s ideal for a Sunday dinner that’s both quick and satisfying, with a comforting touch of Thai cuisine.

Note: More recipes​ are coming soon!