I love cooking, you know this, but some times life is just too chaotic to pull together a complicated meal, do the dishes, put the kids to bed — and the list goes on. Please tell me I’m not alone here🥴 Enjoy these 2 easy one pot vegan wfpb meals that are big on flavor and easy on cleanup!
Barley Risotto
Ingredients
• 1 sweet onion, diced
• 4 garlic cloves, minced
• 3 tbsp rice vinegar
• 1 and 1/2 cups hulled barley
• 8 cups vegetable broth
• 4 tbsp nutritional yeast
• Juice of 1/2 a lemon
• 4 cups baby Bella mushrooms, chopped
• 1/2 cup frozen peas
• 1/2 tsp garlic powder
• 1/8 tsp smoked paprika
• Salt and freshly cracked pepper to taste
For serving:
• a few handfuls of arugula
• 2 tbsp raw pine nuts, or more if desired
1. Prep and chop your veggies.
2. In a large lidded soup pot add the onions and garlic with 2 cups of vegetable broth, and bring to medium boil for 3 to 5 minutes. Then add the rice vinegar and barley. Stir to combine. Continue to cook on a medium heat with the lid on, but slightly ajar. As the liquid begins to be absorbed, add 2 cups of broth at a time until you’ve added the full 8 cups progressively. This will take approximately 15 to 20 minutes. Continually adding the broth 2 cups at a time is the key to a super creamy barley risotto.
3. After you have added all 8 cups of broth and the barely has reached your desired consistency (should be creamy not runny), add in the nutritional yeast, lemon juice, mushrooms, peas, garlic powder, smoked paprika, and salt and pepper to taste. Turn off the heat. Stir well and cover the dish letting it sit for 5 minutes to allow the flavors combine.
4. For serving, garnish with arugula and pine nuts.
Note: This meal is easy and has proven to be a favorite for many non-vegans I’ve had over to my house for a meal. Hearty enough for the hungriest vegan skeptic, yet light enough for those looking for weight loss friendly meals.
Vegetable Rice Pilaf
Ingredients
• 2 sweet onions, diced
• 4 garlic cloves, minced
• 1 cups green beans, trimmed and halved
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cardamom
• 1 tsp ground turmeric
• 1 Bay leaf
• 1 cup short grain brown rice
• 3 cups vegetable broth
• 2 cups spinach leaves
• 3/4 cups frozen peas
• 1/2 cup canned coconut milk
• 2 tbsp silvered almonds, optional
• Salt to taste
1. Prep and chop your veggies.
2. In a large lidded soup pot add the onions and garlic with about a 1/4 cup of water to water fry. Sauté over medium heat stirring ofter for 5 to 7 minutes until slightly tender.
3. Stir in the green beans along with all the spices (cumin, coriander, cardamom, turmeric, and bay leaf) and cook for 1 minute. Add the rice, vegetable broth and stir to combine. Bring to a boil then reduce to medium low and cook with lid on but slightly ajar for 20 minutes or until rice is tender and the water has evaporated.
4. When the rice is to your desired liking, stir in the spinach, peas, and coconut milk. Stir until combined. Turn off the heat. Replace the lid and allow the dish sit for 5 minutes to wilt the spinach and let the flavors combine. Add salt as desired, and stir in the silvered almonds before serving.
Note: This whole meal should take 30 minutes or less to prep and cook, perfect for a busy weeknight!
Watch the full video here:
🌱 Do you want to adopt a whole food plant based diet, but you don’t know where to start? Are you looking to lose weight and improve your health? It would be my honor to work with you one on one via my Vegan Weight Loss Course or Personal Coaching Sessions
🌱 Do you want MORE easy and heathy whole food plant based recipes? Check out my cookbooks for more deliciousness!
