As cookware goes, little compares to the the humble Dutch oven. They can be a little pricey upfront (the unmistakable Le Creuset Dutch oven ranges from $155 to $560), but they’re built to last a lifetime. And the Dutch oven is a chef favorite because it’s incredibly versatile. “You can do anything from slow cooking to baking bread, searing, braising, and frying,” says Barry Tonkinson, director of culinary research and development at the Institute of Culinary Education.
Experts in This Article
Lukas Volger is a chef and the author of Start Simple.
registered dietitian and nutritionist
vegan chef behind the vegan cooking and lifestyle blog Rainbow Plant Life
vegan recipe developer, author of Rachel Ama’s Vegan Eats
dietitian and founder of F-Factor
The Dutch oven makes cooking super easy. There are so many one-pot meals you can make that 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. They’re healthy, protein-packed, flavorful, and fun to make.
8 vegetarian Dutch oven recipes to try
1. Vegan beef bourguignon
You don’t need meat for this beef bourguignon recipe. Instead, you can get all the same flavors the vegetarian way thanks to mushrooms, beets, and other veggies.
Ingredients
1/4 ounce dried porcini mushrooms (8 grams)2 medium beets (8 ounces), peeled and cut into 3/4-inch cubes2 Tbsp olive oil, divided8 ounces button or cremini mushrooms, quartered, or another variety—cut or torn into bite-sized pieces2 celery stalks, finely diced1 medium carrot, peeled and finely diced1/2 medium onion, finely diced2 bay leaves1/4 tsp kosher salt2 cloves garlic, minced1 Tbsp tomato paste1 Tbsp flour1 cup dry red wine (ideally one from the Burgundy region)1/2 tsp vegetable bouillon (such as Better than Bouillon) or 1/2 vegetable bouillon cube, dissolved in a few teaspoons of hot water1/4 cup black or dark green lentils, rinsedFreshly ground black pepperMinced parsley for garnish
1. 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. Add the fresh mushrooms, spreading them out in a single layer, and cook, stirring the pan just once or twice, until the mushrooms are tender and seared a bit. Remove from the heat.4. In a Dutch oven, heat the remaining 1 Tbsp olive oil over medium heat, then add the celery, carrot, onion, bay leaves, and 1/4 tsp salt. Note: You can pulse the celery, carrots, and onion together in a food processor until uniformly ground—this saves a bit of prep time, and the finer texture of the vegetables helps thicken the sauce a bit.5. Cook for about 5 minutes, until beginning to soften. Stir in the garlic and tomato paste and fry for about a minute. Then add the flour, stirring to coat, followed by the lentils, porcini mushrooms, wine, bouillon, and 1.5 cups of the reserved porcini liquid. Bring to a boil, then lower to a simmer, cover, and cook for about 18 minutes, until the lentils are tender.6. Fold in the seared mushrooms and beets (along with any liquid at the bottom of the saucepan). Taste for salt. Simmer for a few minutes to heat thoroughly, then serve hot over rice, polenta, and mashed potatoes. Garnish with chopped parsley.
2. Veggie-packed Bolognese
You can make Bolognese sans meat in less than 30 minutes in your Dutch oven. Just grab your ingredients—like mushrooms, tomato paste, and whole wheat pasta—and get to cooking.
Ingredients
12 oz shiitake or cremini mushrooms (stem removed)2 Tbsp Extra Virgin Olive Oil1 large onion, finely chopped2 stalks celery, finely chopped2 carrots, finely chopped6 garlic cloves, finely chopped1/2 cup dry red wine3 cups riced cauliflower2 Tbsp tomato paste28 oz can crushed tomatoes1 tsp dried oregano1/2 tsp salt1/4 tsp pepper1 cup almond milk1 lb whole wheat pasta (rigatoni, ziti)2 oz. 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. Serve.
3. Orange citrus chutney
You can make a mouth-watering chutney in your Dutch oven that can be used on your favorite vegetarian proteins, like tofu and tempeh.
Ingredients
2 Tbsp sunflower seed oil1 medium onion, roughly chopped2 cloves of garlic minced2 Tbsp canned hot peppers8 clementines washed and cut into eight pieces with the rind remaining2 preserved lemons cut into quarters3/4 cup white vinegar1 inch of fresh ginger, minced1 cup palm/date sugar
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. It’s also completely dairy-free.
Get the recipe: One-pot chili mac
5. Garlic and herb whole-roasted cauliflower
Making a whole-roasted cauliflower in your Dutch oven is easy. Simply brush on a garlic and herb sauce and pop it in the oven.
Get the recipe: Garlic and herb whole-roasted cauliflower
6. Vegetable stir-fry
You can make a great stir-fry in a Dutch oven, too. Another bonus: This recipe lets you use whichever veggies you already have in your fridge, allowing you to whip up a great meal andcut down on food waste.
Get the recipe: Vegetable stir-fry
7. One-pot Mexican rice
After adding all your ingredients into your Dutch oven—including rice, black beans, veggie stock, and lots of seasonings—you let it simmer. Soon enough, it’ll be ready to enjoy.
Get the recipe: One-pot Mexican rice
8. Vegan Irish stew
Traditional Irish stews are made with beef and beer, but this version uses hearty veggies instead. It’s hearty, rich, filling, and—most importantly—delicious.
Get the recipe: Vegan Irish stew
For more healthy recipes and cooking ideas from our community, join Well+Good’s Cook With Us Facebook group.
Sign Up for Our Daily Newsletter
Get all the latest in wellness, trends, food, fitness, beauty, and more delivered right to your inbox.
Got it, you've been added to our email list.
