A Dutch oven is a kitchen essential. As the workhorse of pots and pans, it can go in the oven or on the stove, making cooking up a variety of dishes an absolute breeze.
Cooking with a Dutch Oven
Owning a Dutch oven could change the way you cook, so much so that it will take a permanent place on your stove-top because it looks so good.
They may have fallen out of favor in the 21st century thanks to Instant Pots and Multi-Cookers, but a Dutch oven can do everything they can do, and more. A cast-iron Dutch oven, like this one from Uno Casa, can easily replace your stockpot, pasta pot, deep fryer, slow cooker, and even your bread maker.
Whether braising, baking, frying, or sauteing, a Dutch oven is a plant-based home cook’s best friend in the kitchen. Check out these three delicious Dutch oven recipes below, and then let me know.
Each recipe is plant-based and vegan-friendly, and you can substitute soy sauce with coconut aminos if you’re gluten-free. Oh, and they also come in at under 20 minutes to prep!
Must-Try Vegan Dutch Oven Recipes
Lime and Mango Peanut Noodle Soup
(see the complete recipe post here)
A classic Asian street food dish in vegan noodle form, this delicious and fragrant take on Laksa (a spicy noodle soup from Malaysia) is the perfect combination of sweet and spicy.
Preparation Time: 5 Mins. Cooking Time: 15 Mins. Serves: 4
- 1 bunch broccoli
- 1 tablespoon water
- 2 minced garlic cloves
- 1-inch fresh grated ginger
- 2 chopped green onions
- 1 tablespoon chili paste
- 4 cups vegetable broth
- 1 can light coconut milk (unsweetened)
- 2 tablespoons light soy sauce
- ¼ cup smooth peanut butter
- 4 ounces rice noodles
- ¼ cup fresh mint
- ½ cup fresh cilantro
- 1 mango, diced
- 1/4 cup cucumber slices a
- 1/4 cup chopped peanuts
- 1 lime, zested
- Prepare the broccoli: discard the tough bottom ends and use a vegetable peeler to peel off the outer skin on the remaining stalks. Slice the stalks off at the base of the florets and cut them into 1-inch pieces. Slice the florets into 1-inch pieces, as well.
- Heat the water in a Dutch oven over medium heat. Add the garlic, ginger, green onions, and chili paste. Heat for 30 seconds to 1 minute. Add in the vegetable broth, coconut milk, soy sauce, and peanut butter, stirring throughout. Add the broccoli and cook for about 3 minutes
- Add the rice noodles and stir.
- Once the broccoli is tender, transfer to the bowls and stir the mint and cilantro into the noodle soup. Ladle the soup over the broccoli, then top with mango, peanuts, cucumber, and lime zest.
One-Pot Lentil and Rice with Turmeric
Hearty yet fresh thanks to the tantalizing combination of cardamom and lime, this one-pot lentil and rice recipe transforms these vegan staples.
Preparation Time: 10 Mins. Cooking Time: 30 Mins. Serves: 4-6
- 2 tablespoons vegetable broth
- 1 sliced onion
- 2 sliced garlic cloves
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 cups long-grain rice
- 4 ½ cups water
- 1 cup halved cherry tomatoes
- 1 sliced red bell pepper
- ½ cup peas
- 1 tablespoon lime juice
- 1 cup washed and drained red lentils
- Sliced black olives and lime wedges to serve
- Heat the vegetable broth in a cast-iron Dutch oven over medium heat. Add in the onion, and garlic, and cook for 3 minutes, adding more broth is it dries out.
- Add the cumin, coriander, turmeric, red chili, and rice, cooking for another 2 minutes.
- Pour in the water, cover, and cook for 15 minutes.
- Add the tomatoes, red bell pepper, peas, lentils, and lime juice. Cover, then cook for 7 to 8 minutes.
- Transfer to bowls and top with olives and lime wedges to serve.
One-Pot Roasted Pepper and Spinach Pasta
With its unique and creamy cashew sauce, this “grown-up” one-pot pasta dish is one to whip up for a dinner party if you want to impress your guests.
Preparation Time: 10 Mins. Cooking Time: 25 Mins. Serves: 4-6
- 1 cup vegetable broth
- 3 tablespoons tomato paste
- ¾ cup raw cashews (soak overnight and drain and rinse beforehand)
- 2 tablespoons water
- 1 small diced yellow onion
- 5 minced garlic cloves
- 3 cups vegetable broth
- 1 10-12 oz jar of roasted red peppers
- 1/4 cup nutritional yeast
- 4 cups dry penne pasta
- ¼ teaspoon red pepper flakes
- ½ teaspoon oregano
- Pinch sea salt
- 3 large handfuls of spinach
- Fresh basil leaves to garnish
- Mix 1 cup of vegetable broth, tomato paste, and the soaked cashews in a high-speed blender. Set aside when the mixture is smooth and creamy.
- Heat water in a Dutch oven over medium heat. Add in the onion and garlic, cooking for 2 minutes, or until fragrant.
- Add in 3 cups of broth, the peppers, nutritional yeast, penne, red pepper flakes, oregano, and a pinch of sea salt to season (optional), stirring to combine. Cover and bring to a simmer, then reduce the heat to medium-low. Continue cooking for 15-20 minutes, stirring occasionally.
- When the pasta has cooked to your required firmness, add the cream sauce and stir to ensure an even coating. Add in the spinach, stir again, and cover until it wilts. Add more vegetable broth if the sauce is getting too dry.
- Remove from the heat, ladle into bowls, and serve with a fresh basil garnish.
These three recipes are just a small sample of the nutritious and delicious dishes that you can whip up in a Dutch oven in no time at all – you can even use them for baking vegan-friendly bread! Once you start experimenting with one-pot dishes, you’ll soon realize that the only limit to the meals you can make is your imagination.