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One-dish vegan : more than 5 soul-satisfying recipes for easy and delicious one-bowl and one-plate dinners

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Wild Watercress Soup with Slivers of Seitan
Gluten-free option | Soy-free

WILD RICE AND WOODSY MUSHROOMS are a natural combination, and the touch of thyme enhances the rich flavors in this simple but elegant soup. The watercress is added near the end of the cooking time so it retains its fresh taste and vivid color, while the addition of hearty seitan makes this soup meal-worthy. To make this gluten-free, omit the seitan and add diced tofu or cooked white beans instead.

1 tablespoon olive oil or ¼ cup water
1 medium-size onion, minced
2 celery ribs, minced
⅓ cup uncooked wild rice
7 cups vegetable broth
½ teaspoon salt
⅛ teaspoon cayenne pepper
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 bay leaf
⅓ cup uncooked basmati rice
8 ounces mushrooms, preferably shiitake (stemmed) or cremini, sliced
8 ounces watercress, thick stems removed, chopped
6 ounces seitan, cut into thin slivers

  1. Heat the oil or water in a large saucepan over medium heat. Add the onion and celery and cook until
    softened, about 5 minutes. Stir in the wild rice, then add the broth, salt, and cayenne and bring to a
    boil. Reduce the heat to low, add the dried thyme (if using) and the bay leaf, cover, and simmer for 35
    minutes.
  2. Add the basmati rice and mushrooms and simmer for 30 minutes longer.
  3. Stir in the watercress, seitan, and fresh thyme (if using) and cook until the rice is tender, about 10
    minutes. Taste and adjust the seasonings if needed, discard the bay leaf, and serve hot.

Caribbean Greens and Beans Soup
Gluten-free | Soy-free


THIS SOUP IS INSPIRED BY a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalapeños, but you can omit them for a milder flavor or
increase them if you want more heat.
1 tablespoon olive oil or ¼ cup water
1 medium-size red onion, chopped
3 garlic cloves, chopped
2 medium-size sweet potatoes, peeled and diced
1 medium-size red bell pepper, seeded and chopped
1 or 2 jalapeños or other hot chiles, seeded and minced
1 (14.5-ounce) can diced tomatoes, drained
1½ cups cooked dark red kidney beans or 1 (15.5-ounce) can dark red kidney beans, rinsed and drained
4 cups vegetable broth
2 teaspoons fresh thyme or 1 teaspoon dried thyme
¼ teaspoon ground allspice
Salt and freshly ground black pepper
9 ounces baby spinach
1 (13.5-ounce) can unsweetened coconut milk

  1. Heat the oil or water in a pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the
    garlic and cook for 1 minute longer. Add the sweet potatoes, bell pepper, jalapeño, tomatoes, and
    beans. Stir in the broth, thyme, and allspice, and season to taste with salt and pepper. Bring to a boil,
    then reduce the heat to a simmer and cook until the vegetables are tender, about 30 minutes.
  2. Stir in the spinach and coconut milk, stirring to wilt the spinach. Taste and adjust the seasonings. Cook for 5 to 10 minutes longer to wilt the spinach and blend the flavors. Taste and adjust the seasonings if needed. Serve hot

Mushroom and Quinoa Soup
Gluten-free | Soy-free

CREAMY WHITE BEANS AND QUINOA combine with juicy mushroom slices for a luscious, protein-rich soup that makes a satisfying lunch or light supper.

1 tablespoon olive oil or ¼ cup water
1 large yellow onion, chopped
2 carrots, peeled and chopped
3 cups finely shredded napa cabbage
1 cup uncooked quinoa, rinsed and drained
5 cups mushroom or vegetable broth
3 tablespoons dry white wine, sherry, or mirin
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
½ teaspoon porcini powder (optional)
12 ounces white mushrooms, thinly sliced (about 3 cups)
1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained
2 tablespoons minced fresh Italian parsley
Salt and freshly ground black pepper

  1. Heat the oil or water in a large pot over medium heat. Add the onion, carrots, and cabbage and cook,
    stirring occasionally, until softened, about 5 minutes. Add the quinoa, broth, wine, and dried thyme
    (if using). Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
  2. Stir in the porcini powder (if using), mushrooms, beans, fresh thyme (if using), and parsley. Season
    to taste with salt and pepper and cook until the mushrooms are tender, about 10 minutes. Serve hot.

Senegalese-Inspired Red Lentil Soup
Gluten-free | Soy-free

REMINISCENT OF THE CURRIED SOUPS of Senegal, this tasty potage combines lentils and sweet potatoes with cabbage and tomatoes for a delicious mingling of flavors and textures.

1 tablespoon vegetable oil or ¼ cup water
1 large yellow onion, chopped
1 carrot, peeled and chopped
2 garlic cloves, minced
1 cup dried red lentils
2 tablespoons curry powder
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
1 large sweet potato, peeled and diced
2 cups shredded or chopped cabbage
1 (14.5-ounce) can diced tomatoes, undrained
5 cups vegetable broth
Salt
Chopped unsalted roasted peanuts or cashews, for garnish

  1. Heat the oil or water in a large pot over medium heat. Add the onion and carrot and cook for 5
    minutes. Stir in the garlic, lentils, curry powder, coriander, cayenne, sweet potato, cabbage, and
    tomatoes with their juices. Add the broth and bring to a boil. Reduce the heat to a simmer, add salt
    to taste, and cook, stirring occasionally, until the lentils and vegetables are soft, about 30 minutes. If
    the soup becomes too thick, stir in additional broth.
  2. Serve hot, garnished with peanuts.

Minestrone with Cannellini Beans and Rice
Gluten-free | Soy-free

THIS RECIPE UNITES BROWN RICE and cannellini beans in an herbaceous vegetable soup that is especially good served with warm garlic bread.

1 tablespoon olive oil or ¼ cup water
1 medium-size onion, minced
2 carrots, peeled and diced
3 garlic cloves, minced
½ cup uncooked long-grain brown rice
1 (14.5-ounce) can diced tomatoes, drained
7 cups vegetable broth
1 bay leaf
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh oregano or ½ teaspoon dried oregano
½ teaspoon minced fresh thyme or ¼ teaspoon dried thyme
8 ounces green beans, trimmed and cut into 2-inch pieces
2 medium-size zucchini, diced
1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
¼ cup minced fresh Italian parsley

  1. Heat the oil or water in a large pot over medium heat. Add the onion, carrots, and garlic and cook,
    stirring frequently, until the vegetables begin to soften, about 5 minutes. Add the rice, tomatoes,
    broth, bay leaf, and the dried basil, oregano, and thyme (if using), and bring to a boil. Reduce the
    heat to a simmer, cover, and cook for 15 minutes.
  2. Stir in the green beans and cook until the rice is just tender, about 20 minutes longer.
  3. Stir in the zucchini and cannellini beans, salt, and pepper and simmer for 10 minutes. Taste and
    adjust the seasonings if needed. Remove the bay leaf, then stir in the parsley, and the fresh basil,
    oregano, and thyme (if using). Serve hot.