And the Dutch oven is a chef favorite because its incredibly versatile.
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Lukas Volger is a chef and the author of Start Simple.
There areso many one-pot meals you might makethat come together quickly.
And, because of its enamel coating, cleaning up afterward is a breeze, too.
The food basically slides off the second you add water, no scrubbing required.
To test it out for yourself, make one of the vegetarian Dutch oven recipes below.
Lukas Volger is a chef and the author of Start Simple.
Theyre healthy, protein-packed, flavorful, and fun to make.
In a tall measuring cup, cover the porcini mushrooms with about 2 cups boiling water.
Let stand until tender, about 10 minutes.
Pick out the mushrooms and coarsely chop them.
Reserve the soaking liquid.2.
In a medium saucepan, combine the beets, 3/4 cups water, and a pinch of salt.
Bring to a boil, then cover the pan and cook for about 15 minutes, until tender.3.
Heat 1 Tbsp olive oil in a skillet over medium-high heat.
Remove from the heat.4.
Lukas Volger is a chef and the author of Start Simple.
Cook for about 5 minutes, until beginning to soften.
Stir in the garlic and tomato paste and fry for about a minute.
Fold in the seared mushrooms and beets (along with any liquid at the bottom of the saucepan).
Garnish with chopped parsley.
2.Veggie-packed Bolognese
you might make Bolognese sans meat in less than 30 minutes in your Dutch oven.
Just grab your ingredientslike mushrooms, tomato paste, and whole wheat pastaand get to cooking.
grated Parmesan plus more for garnishFresh basil to garnish
1.
Pulse mushrooms in a food processor until finely chopped.
Transfer to a small bowl.2.
Heat 2 Tbsp olive oil in a large Dutch oven over medium high heat.3.
Add mushrooms and cook, stirring occasionally until golden brown.
Add onion, celery, and carrots, and cook until onions are golden brown.
Add garlic stirring occasionally until softened.4.
Add red wine and cook until all the alcohol has evaporated.5.
Add cauliflower and cook until softened (approximately 5 minutes).6.
Add tomato paste and cook a until slightly darkened.7.
Add crushed tomato, oregano, and salt and pepper.
Bring to a boil.
Cover, lower heat to a simmer, and cook for 15 minutes.8.
Uncover sauce, add almond milk, and stir to combine.9.
Meanwhile, cook pasta in a large pot of boiling salted water stirring occasionally until al dente.10.
Using a slotted spoon, transfer pasta to a pot with sauce and stir to combine.11.
Add Parmesan cheese to pot and stir.12.
Divide pasta among six bowls and top with more parmesan cheese and basil.
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1.
Heat a Dutch oven or heavy bottomed pan over medium heat.
Add oil, onion, and garlic and cook for 3 to 5 minutes until translucent.2.
Add peppers, clementines, and lemons.
Cook for for 5 minutes, stirring occasionally.3.
Add vinegar, ginger, and sugar.
Reduce heat to a simmer and cook covered for 45 minutes.
4.One-pot chili mac
Mac and cheese, but make it protein-packed.
This chili version adds in tempeh and canned beans for a boost.
Its also completely dairy-free.
Simply brush on a garlic and herb sauce and pop it in the oven.
Soon enough, itll be ready to enjoy.
Its hearty, rich, filling, andmost importantlydelicious.
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