Today’s newest recipes are Vegan One-Pot Recipes that are not only delicious but are also healthy, filling and low in calories. Check out the video below to watch and don’t forget to check the written recipes down below!

Finally, some yummy, healthy vegan one-pot recipes that are only super yummy and comforting, but are also healthy and low in calories. These are perfect for people who are on a weight loss journey, or for people who are simply looking to eat low-calorie, high-volume foods that are filling. 

Now that the weather is starting to get colder (at least in Canada, it already is!), these recipes work totally well as comfort foods. If you love the idea of chowder, stews, and minestrone (vegan, of course!), then you’re definitely in the right place.

Furthermore, I want to show you guys that eating healthy, and even for weight loss, doesn’t have to be boring and unsatisfying! If you guys don’t know, I lost around 10 pounds in the beginning of the pandemic (isn’t it weird that we’re saying the “beginning of the pandemic” now…?) and one of the things that helped me was volume eating and making sure I was still eating delicious meals. If you want to know how I lost the weight, watch this video to find out! 

Do any of these sound appealing to you? — Vegan Clam Chowder, Korean Army Base Stew, and Veggie-Packed Minestrone? If yes, hit the ‘Play’ button above to watch the video, and simply scroll down below if you want the ingredients list and written recipes!

Vegan Clam Chowder

Per serving (approximate): 181 calories |  5g fat | 30g carbs | 7g protein

Ingredients (approximately 4 servings):

• 1 tbsp vegan butter or oil 
• 1 medium onion, diced 
• 2 stalks celery, diced
• 2 carrots, peeled & diced or sliced 
• 3 tbsp flour 
• 1 cup unsweetened almond milk  
• 3 cups water
• 1 vegetable bouillon cube
• 1 tsp thyme 
• 1 tsp old bay seasoning 
• 1 tsp salt 
• 1/2 tsp pepper 
• 150g oyster mushrooms, chopped into small pieces
• 2 potatoes, peeled & cubed small 
• 1 cup canned corn 
• optional protein (not included in above nutrition information): 1 can chickpeas, rinsed & drained 

Instructions:

1. Add vegan butter or oil onto the dutch oven or large pot and cook onions for a couple of minutes.
2. Add carrots and celery and cook for another couple of minutes.
3. Add flour and mix, then slowly pour in almond milk while stirring 
4. Then add in the rest of the ingredients and bring to a boil. 
5. Once boiling, turn heat down to a medium-low and let it cook for around 15-20 minutes or until the potatoes have cooked. 
6. Season with more salt & pepper, if needed, and serve warm. 

Healthy Mushroom Budae Jjigae (Korean Army Base Stew)

Per serving (approximate): 172 calories |  2g fat | 30g carbs | 13g protein

Ingredients (approximately 4 servings):

• 170g portobello mushrooms, sliced thinly 
• 150g oyster mushrooms 
• 2 small vegan hot dogs, sliced 
• 3 cups chopped cabbage 
• 1 package of soft or extra soft tofu, sliced
• 1/2 onion, sliced 
• 3/4 cup baked beans (optional) 
• 4-6 cups water or vegetable broth
• 1/2 tsp kelp powder (optional) 
• salt & pepper to taste 

For the sauce:

• 1 tbsp minced garlic 
• 2 tbsp soy sauce 
• 2 tbsp gochujang
• 2 tbsp gochugaru 
• 1 tsp sugar 
• 3 tbsp warm water 

Instructions:

1. Mix together sauce ingredients in a bowl and set aside. 
2. Place mushrooms, hot dog slices, cabbage, tofu, onion, and baked beans in a dutch oven or large pot. 
3. Pour the sauce on top, then add in water or vegetable broth and kelp powder (optional) and bring to a boil. Depending on how flavourful/salty you’d like your broth, adjust liquid accordingly. I would start with 4-5 cups initially then add more, if needed.
4. As the mixture boils, the sauce will distribute across the pot but feel free to mix around a bit once it starts to boil. 
5. Boil for around 10-15 minutes. 
6. Add salt and pepper, if needed, and serve hot with rice! 

Veggie Packed Minestrone 

Per serving (approximate): 236 calories |  2g fat | 48g carbs | 13g protein

Ingredients (approximately 6 servings):

• 1 tsp oil 
• 3 cloves garlic, minced
• 1/2 onion, diced
• 3 stalks celery, diced
• 3 carrots, diced or sliced
• 2 cups mushrooms, diced
• 1 bunch kale, chopped
• 1 Bell pepper, diced
• 1 zucchini, diced
• 1 large can of diced tomatoes or 2 regular (14.5 oz) cans
• 6-7 cups water
• 2 vegetable bouillon cubes 
• 1 tbsp Italian seasoning 
• 1 tbsp garlic powder
• 1 tbsp onion powder 
• 1/2 tsp pepper 
• 1 cup pasta (around 120g) 
• 1 can kidney beans
• 1 tbsp lemon juice  
• salt & pepper to taste 

Instructions:

1. Heat oil in a dutch oven or large pot on medium-high heat and cook onions and garlic for a minute until onions begin to soften. 
2. Add celery and carrots and cook for another couple of minutes. 
3. Add other vegetables, diced tomatoes, vegetable bouillon cube, water, vegetable bouillon cubes and spices.
4. Bring to a boil and cook for around 10 minutes, then add pasta and kidney beans. 
5. Cook for another 15-20 minutes on medium-low heat or until pasta is cooked. 
6. Once everything is cooked, add in lemon juice and salt and pepper to taste.

📌Did you like these Vegan One-Pot recipes? Check out the following videos for more recipe ideas!