Dutch ovens, which can be used on the burner or in the oven, are ideal for busy people and food lovers alike. Here are 3 easy vegetarian dutch oven recipes for busy nights.
Dutch ovens are covered earthenware or cast-iron containers used for cooking. They are thick-walled and have tight-fitting lids. Dutch ovens originated in the Netherlands, and traditional Dutch ovens typically have a cast-iron finish. Dutch ovens are solid and long-lasting, so they are more sustainable and eco-friendly than conventional pots and pans. Plus, they are easy to clean and easier to use. You can find Dutch ovens online to suit a wide range of budgets — they come in fun colors and make great serving dishes.
Dutch ovens are incredibly versatile and can be used both on the stove and in the oven. Due to their thickness and tight-fitting lids, they retain heat well and distribute it evenly through your food. They usually have small handles on either side, making them easy to balance and keep steady when transferring from oven or burner to table.
In short, vegetarian Dutch oven recipes are effortless to cook. Many of the ingredients can be grown in your garden or on your windowsill. Alternatively, you can buy ingredients from your local farmers’ markets, where you can find in-season and organic produce. Experiment with a bunch of recipes! Once the food is in, you can get on with whatever you were doing and leave your Dutch oven to do the rest.
Chili Beans
(Foto: CC0 / Pixabay / ka_re)
This is the perfect vegetarian Dutch oven recipe for all the chili lovers out there. You can cook this tasty recipe on its own or add toppings of your choice. Mix things up a little with cornbread, potatoes or savory rolls. Here, we’ve used potatoes for a hearty evening meal.
Ingredients:
Chili:
- 1 medium onion, diced
- 4 cloves minced garlic
- 1-2 tsp salt
- 1-2 tsp chili powder
- 1 tsp ground cumin
- 1 can black beans
- 1 can kidney beans
- 2 tbsp tomato paste
- 5-6 diced fresh tomatoes
- 4-5 green chilies, diced
- Olive oil
Potato topping:
- 4-5 medium potatoes, thinly sliced
Instructions:
- Warm your Dutch oven on a burner over medium-high heat and sauté the onions in olive oil for around 5 minutes or until golden brown.
- Add the garlic, spices and seasoning. Sauté for 1 minute.
- Add the beans, tomato paste, tomatoes and chilies. Stir to combine and simmer for 10 minutes.
- Arrange the sliced potatoes on the top.
- Reduce the heat and allow to slow cook in your Dutch oven for 10-15 minutes.
- Serve and tuck in.
Once cooled, store in the refrigerator for up to three days or freeze for up to three months.
Squash, Zucchini and Mushroom Sauté
(Foto: CC0 / Pixabay / Bru-nO)
This healthy vegetarian Dutch oven recipe is delicious and can be prepared in less than an hour. Some of these ingredients can be easily grown in your garden. If you can’t grow your own, use organic ingredients free from pesticides and eco-friendly where possible. Squash is a winter vegetable, so if you want to buy seasonally, check out your local market towards the end of fall.
Ingredients:
- 1 tbsp olive oil
- 1 tsp minced ginger
- 8 oz squash, cut in chunks
- 8 oz button mushroom, in wedges
- 4 oz cubed zucchini
- 8 oz bell pepper, chopped
- 1 tsp mustard paste
- 4 tbsp mushroom or vegetable stock
- 1 tsp garlic powder
- 1 pinch turmeric
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp thyme
Instructions:
- Heat your Dutch oven on a burner on medium-high heat.
- Pour in the oil and swirl until hot.
- Add the ginger, squash and mushrooms and toss for 3 minutes, stirring frequently.
- Toss in the rest of the ingredients.
- Cover and cook on low heat for 15 minutes.
- Garnish with thyme immediately before serving.
Once cooled, store in the refrigerator for up to three days or freeze for up to three months. You can always eat a portion and freeze the rest.
Easy Moroccan Chickpea Stew
(Foto: CC0 / Pixabay / Czendon)
Here, we have a quick and easy vegan or vegetarian Dutch oven recipe that will bring the delicious smells and tastes of North Africa into your kitchen. Try your local whole food store to get your hands on some plastic-free chickpeas or beans.
Ingredients:
- 1 tbsp olive oil
- 16 oz butternut squash, peeled and cubed
- 1 large onion, chopped
- 1 large sweet red pepper, chopped
- 1 tsp ground cinnamon
- 1/2 tsp pepper
- 1/4 tsp ground ginger
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 8 oz chickpeas
- 14 oz diced tomatoes
- 8 oz water
- Fresh cilantro to garnish (optional)
Instructions:
- In a Dutch oven, heat oil on a burner over medium-high heat.
- Add squash, onion and red pepper. Cook and stir until onion is translucent and red pepper is slightly tender — about 5 minutes.
- Stir in seasonings until well blended.
- Add chickpeas, tomatoes and water. Bring to a boil.
- Reduce heat, cover and simmer until squash is tender — about 8 minutes.
- Sprinkle with cilantro to garnish, if desired.
Once cooled, store in the refrigerator for up to three days or freeze for up to three months.
More Tips For Vegetarian Dutch Oven Recipes
Dutch ovens are versatile, easy to use and a fantastic addition to your kitchen. You can cook all sorts of vegetarian recipes, including soup, stews, pasta, rice and even bread or cakes. Here are a few more vegetarian dutch oven recipes to try, with some bonus vegan options:
- Southwest vegetables and rice
- Meatless spaghetti
- Vegan baked mac and cheese
- Spicy baked beans
- Dutch oven sourdough bread
- Baked apples
Lastly, remember not to use harsh abrasives when cleaning your Dutch oven. You can soak it with a bit of baking soda to tackle any tough stains. Then, wash it like a regular pot with some soap and water. Don’t forget — Dutch ovens are heavy, so handle them carefully.
Read more:
- Benefits of Going Vegetarian: Simple Tips for Beginners
- Why It’s Not a Good Idea to Put Pans & Pots in the Dishwasher
- Whole Foods Alternatives That Are Actually Affordable
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