Let me start by saying this: ‘My name is Frey and I am not a vegan.’ I am not even a vegetarian, although we had a great run at home before my son was born, eating vegetarian during the week and meat and fish during the weekend. A sort of a flexitarian one might say. I find vegan dishes scary – how do I substitute milk? Or an egg (I know it has something to do with chia seeds…)? Won’t all of the vegan dishes be bland with so many products you’re not allowed to use?

So this is me saying – Vegan recipes intimidate me. Until recently when I found the easiest one-pot vegan pasta recipes online, which even my daughter loves! Win-win in my book! 

Don’t you just hate it when you’re having a meal plan, head into the supermarket to realize that half of the ingredients are not available? Something which happens a lot to me, and I hate it as I am a recipe cook. But that’s what makes this recipe even  more amazing, as you can just walk around and pick and choose vegetables that mix well together. And it gets even better – as this recipe can be prepared within 25 minutes. Just chop up the vegetables, put them together with the spaghetti in the pan, add some vegetable stock, cook until soft and you’re done!

Ok, I won’t let you in suspense any longer, take a look below and see the recipe. Don’t forget to scroll down, as I’ll let you know where I find all of the ingredients.

Print Recipe
ONE-POT VEGAN SPAGHETTI FILLED TO THE BRIM WITH VEGGIES
Course Dinner
Cuisine healthy, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people (perfect for a family and 1 child)
Ingredients
Course Dinner
Cuisine healthy, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people (perfect for a family and 1 child)
Ingredients
Instructions
  1. Prepare all the vegetables: cut the red onion into small pieces. Mince the garlic. Cut the zucchini, eggplant and bell pepper into medium size pieces, the cherry tomatoes into quarters (half is fine too, but as my daughter is eating along I like to make it smaller), the broccoli into florets, and roughly chop the kale.
  2. Put all the ingredients - except for the items you’d like to keep a bit crispy, this time the kale and the broccoli - into a large pot with the broth.
  3. Season the pasta with salt, pepper, and the Italian herbs to taste.
  4. Cook everything for around 15 minutes, making sure the pasta is soft. Don’t forget to add the kale and broccoli for the last 5 minutes.
  5. Et voilà - you’re done! Put it on a plate and enjoy your dinner.
Recipe Notes

As said I usually walk around the supermarket and see which items are available. So just a couple of notes to go along with the ingredients:

  • Whole Wheat Spaghetti: I found ROMERO spaghetti at Central Chidlom’s Food Hall. This is not 100% vegan, as it can have traces of egg, but for me, it was good enough.
  • Most of the vegetables I buy at Central Chidlom Food Hall, as they have a big selection of organic, naked produce. If I really do prepare the week well and do some meal prepping, I try to get my veggies (such as the kale) at Paleo Robbie.
  • For the vegetable broth, I use kallø organic vegetables, as its the only organic brand I have seen here, which can be bought at Central Chidlom’s Food Hall. 
  • For the dried Italian herbs, I sometimes use the Italian herbs mix, or I mix together basil, thyme, and oregano to taste.

Do you have an easy vegan recipe you can share with us? Let me know and I’ll give it a go too!

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