The One-Pot Vegan Dish

The One-Pot Vegan Dish

Tom Levin

Baby Ella is almost one and this basically means that she is becoming fast, curious and eager to put everything in her mouth and get everywhere around the house in super baby speed.

This also means that I cannot leave her alone for even 1 minute and therefore had to put aside all my time-consuming food recipes and search for a quick and efficient way to feed my family. This led me to try the method of one pot cooking and after a few very successful trials I must say that it has grown on us and became our main dish. It’s really easy and if your partner can be your sous-chef – it’s a nice bonus.

Since baby Ella still drinks a lot of breast milk and doesn’t have a set food routine, I have chosen to feed her with the soup / stew before or after her noon nap or for dinner (only if she refuses to eat it at lunch). Also, since we are all busy with work and life, I have no problem feeding her with the same soup 2 days in a row. It’s completely fine as long as you maintain a well balanced vegan diet and present a variety of tastes to your baby.

I’ve decided to begin with a very simple pot – a hightly recommended one for beginners.

We will add the following ingredients to a very large pot:

  • 2 onions chopped into quarters
  • 4 tomatoes chopped into quarters
  • Red bell pepper, chopped
  • Turnip cabbage, coarse cut
  • 5 garlic cloves, sliced
  • Butternut squash, sliced into big chunks
  • Sweet Potato, sliced into big chunks
  • Small cauliflower
  • 2 carrots, sliced into big chunks
  • Celery stalk, thinly sliced
  • And everything else you love and wish to add

After adding all the vegetables, add:

  • ½ a cup of washed brown rice
  • ½ a cup of pearl barley
  • ½ a cup of quinoa
  • ½ a cup of orange lentils

Then pour the following:

  • ½ a cup of high-quality olive oil (I don’t use the oil to fry the vegetable but rather to give them taste).
  • ½ a cup of organic low sodium soy sauce
  • Add water to cover everything (unlike in a soup)

Bring to boil and then cook for 1.5 hours on the low burner. Check every 30 minutes if it needs additional water.