one pot chili mac - dump dinner

  

Overview

Time: 30 minutes
Dishes: large pot or large skillet

Hello, hello Dear Readers!

As promised, another meatless, vegetarian and vegan dump dinner. It makes complete sense to make this dish as a dump dinner, as long as you keep an eye on the pasta to not over cook. Mine did, but I'm not sure I mind in a 30 minute meal. If this is important to you, just check on it periodically. The pasta should be al dente when the spinach and cheese are added (if using).

This was ready fast. I tend to like casserole dishes with lots of vegan cheese, so I was a happy diner. If you don't like vegan cheese, skip it! 

I love how fast this came together. I didn't have to make a separate batch of chili to have this ready and it was delicious. You can tweak it with more spices or heat, but the base is easy and simple. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Add the frozen grounds to the pan before you chop the onion. Use a lid.
• Add the pasta and stir well before adding the broth. This will keep the pasta separate to cook properly. 
• I used water with a few teaspoons of broth mix or vegetable bullion. 
• Test the pasta after 7 minutes to avoid overcooking. It should be al dente before the spinach and cheese gets added, if using.

 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

One Pot Chili Mac

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

3 cups (about 1 bag) frozen grounds

12 ounces elbow pasta 

4 cups vegetable broth

1 (15-ounce) can kidney beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1 (5-ounce) bag baby spinach (optional)

1 cup vegan shredded yellow or orange cheese (optional)

1. Protein: Add the oil to a large pot or skillet, over medium heat. Add the onion, garlic and grounds. Cover and cook until the onion is golden, about 5 minutes. Stir as needed. 

2. Pasta: Add the pasta to the Protein and stir well to coat the pasta evenly. 

3. Beans and Broth: Add the broth, beans, tomato, chili powder, cumin, and salt to the Pasta. Stir well. Bring to boil and reduce to simmer. Cover and cook until the pasta is tender, about 10 minutes.

4. Spinach and Cheese (optional): Stir in the spinach. Mix well to wilt. Add the vegan cheese, cover and cook until the cheese melts, about 5 minutes. Serve. 

© 2020 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

one pot tetrazzini

Overview

Time: 55 minutes
Dishes: large oven-safe skillet  

Hello, hello Dear Readers!

Although I wouldn't classify this dish as a Dump Dinner, since you actively have to attend to it, it certainly is a One Pot meal and where pasta is concerned, that has a whole lot of appeal on its own. Not having to cook the pasta in a separate pot is definitely a bonus.

This vegan, vegetarian and meatless dish features pasta, peas and protein in a creamy sauce. The pasta is baked with breadcrumbs and some optional nondairy cheese, so there is an element of crunch to the dish. It is savory, delicious and very easy to make. It take about 30 minutes to bake - which is where the long cooking time is.

I used Savory Tofu in this recipe, which you can make and store for up to 5 days and it easily doubles, but you are welcome to use sautéed Gardein scaloppini, seitan or just more mushrooms. As always, the biggest punch of protein is up to you (all plants have protein; it only depends on how much protein).

I have this old-familiar, large skillet that can go from stove to oven, so I recommend you use something similar, but you can always transfer the skillet ingredients to an oven-safe dish when it comes time to bake it.

NOTE: make sure you use unsweetened nondairy milk, otherwise the dish will be overly sweet.

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Preheat the oven as needed (you know how long your oven takes to preheat).
• Add the mushrooms to the heated skillet as it is sliced.
• Slice the onions after the mushrooms are in the skillet.
• Use a spatula to mix the flour as you add the milk; a whisk will get clogged up.

 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

One Pot Tetrazzini

www.ZsusVeganPantry.com

Makes 4 to 6 servings 

moderate

Preheat oven to 450-F

1. Mushrooms: Add the oil to a large skillet (oven-safe, if possible) over medium-high heat. Add the mushrooms, onion, garlic, thyme and 1 teaspoon salt. Cook until golden, about 8 minutes. Stir as needed. 

1 tablespoon olive oil 

8 ounces sliced mushrooms

1 small onion, sliced

5 garlic cloves, minced

2 teaspoons thyme

2. Flour: Add the flour and broth mix to the Mushrooms and stir well. Cook for 1 minute.    

5 tablespoons all-purpose flour

1 tablespoon Easy Savory Broth Mix or 2 teaspoons Better Than Bouillon   

3. Liquid: Add the milk and water to the Mushrooms, 1/2 cup at a time, stirring well. Bring sauce to simmer, about 4 minutes.   

4 cups unsweetened, plain nondairy milk 

1 cup water

4. Pasta: Add the pasta and peas; stir well. If the skillet is not oven-safe, transfer to a 9x13 baking pan. Bake covered for 20 minutes.   

12 ounces pasta (penne, rigatoni, etc.)

1 recipe (about 2 1/2 cups) Savory Tofu or equivalent (like seitan)  

1 cup peas 

5. Uncover the Pasta, sprinkle it with the breadcrumbs and cheese, if using. Bake until the breadcrumbs are golden, about 10 minutes. Serve.   

1/2 cup breadcrumbs, regular or panko

1/2 cup nondairy parmesan or white cheese (optional)  

© 2021 Copyright Zsu Dever. All rights reserved.

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tex-mex tortilla bake - dump dinner

 

Overview

Time: 40 minutes
Dishes: 9x13 baking pan, jumbo bowl, strainer 

Hello, hello Dear Readers!

I bring you another easy meatless, vegetarian and vegan dump dinner to prepare (about 5 minutes prep time). This is a Tex-Mex variation that includes corn, tortillas, beans and tomatoes. The flavors are helped out by my Easy Savory Broth Mix, but Better Than Bouillon or your favorite broth mix will do. 

This dish has black and pinto beans and diced tomatoes. If you can find the tomatoes with added chilies, so much the better. If not, don't stress; it'll still taste great.

I added about 1 1/2 cups nondairy cheese, but using the nondairy milk adds some creaminess on its own, so you can use as much or as little as you like.

I started mixing this in a medium/large bowl, but had to transfer it to a jumbo bowl, so keep that in mind. I tend to underestimate the size of bowls I need to mix in, thinking I will cut down on the dishes. Instead, I wind up having to wash two bowls, instead of one - or wind  up making a huge mess. Don't be me.

This was very fast to prepare and got some great reviews at home. I added vegan sour cream, jalapenos and cilantro for garnish, but, as always, customize to your taste.

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Preheat the oven.
• Use a jumbo sized bowl to mix ingredients.

 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Tex-Mex Tortilla Bake

www.ZsusVeganPantry.com

Makes 4 servings 

easy

Preheat oven to 425-F

1. Bake: Combine the tomato, beans, corn, milk, tortillas, cheese, chili powder, broth mix and salt in a large bowl. Mix well and add to a 9x13 baking dish (or equivalent). Cover and bake for 20 minutes. 

1 (15-ounce) can diced tomatoes (with chilis, if available)

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can pinto beans, rinsed and drained

2 cups frozen corn

1 cup nondairy milk

12 corn tortillas, chopped

3/4 cups shredded yellow or orange nondairy cheese**

1 tablespoon chili powder

2 teaspoons Easy Savory Broth Mix or Better than Bouillon

Salt to taste

2. Finish: Uncover, add the rest of the nondairy cheese and bake until cheese melts, about 5 to 10 minutes.  

1/2-1 cup shredded yellow or orange nondairy cheese**

3. Serve: Garnish the dish with nondairy sour cream, onion and cilantro, if using. 

1/2 cup vegan sour cream (optional)

1/4 cup diced red onion (optional)

1/4 cup minced cilantro (optional)

** Need a total of 1 1/4 - 1 3/4 cups shredded yellow or orange nondairy cheese

© 2021 Copyright Zsu Dever. All rights reserved.

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alfredo scampi pasta bake - dump dinner

 

Overview

Time: 45 minutes
Dishes: large pot or 9x13 baking pan

Hello, hello Dear Readers!

I know this says 45 minutes but this is technically a Dump Dinner, so you can prep this meatless, vegetarian and vegan dish in 5 minutes flat. You add the pasta and broth. Top with vegetables and beans. Add some flavoring, like garlic and lemon zest and bake! 

Once it is baked add some nondairy milk and vegan cheese, if you want, and this is ready for the table. It was super fast and easy and it was really good! I used broccolini and cauliflower, but zucchini, carrots or green beans should work great, as well.

The scampi-ness is thanks to the lemon zest and nondairy milk and the Alfredo part is because of the milk and vegan cheese, if you use it. I used Follow Your Heart parmesan shreds, but the Violife would be great, too , or regular vegan white shreds - or no cheese at all.  

No fuss dinner that hardly needs prep, plus it tastes good. 

On a weeknight, that covers my bases.

Enjoy!

Speedy Cooking Tips:

• It's a Dump Dinner - so not much to it!
• Layer the pasta, broth, vegetables, beans, zest, garlic and salt.
• Bake.
• Finish with the nondairy milk and vegan cheese and bake to heat and melt.
• Serve!

 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right -click, select Print, and now it's printer-friendly.)

Alfredo Scampi Pasta Bake

www.ZsusVeganPantry.com

Makes 4 servings 

moderate

Preheat oven to 425-F

1. Pasta: Add the pasta to an oiled 9X13-inch baking pan (or equivalent). Spread evenly. Pour the broth over the pasta. 

12 ounces rotini pasta (or equivalent)

4 cups vegetable broth

2. Vegetables: Spread the vegetables and beans evenly over the Pasta.  Sprinkle with garlic, lemon zest, chili flakes, salt and pepper. Cover tightly with foil or lid and bake for 30 minutes.

3 cups chopped vegetables (zucchini, broccoli, cauliflower, pepper)

2 cups (an 15-ounce can) white beans, rinsed

2 teaspoons minced garlic

Zest of 1 lemon

1 teaspoon red chili flakes (optional)

3. Cheese: Add the milk to the Pasta. Add the optional cheese. Return to the oven (uncovered) and bake until the cheese melts, about 10 minutes. Serve. 

1 cup nondairy milk

1 cup vegan shredded white or Parmesan-style cheese (optional)

© 2020 Copyright Zsu Dever. All rights reserved.

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dump dinner: pasta puttanesca

After a bit of research into what dump dinners actually are, I've discovered that there are basically four kinds of "dumps:"

1. Slow cooker meals

2. Pressure cooker meals

3. Oven meals

4. Stove-top meals

In each instance, the ingredients ideally go straight into the cooking vessel and after heat and time, out comes a meal ready for the table.

The distinct omission in these kinds of recipes is the lack of flavor development that comes with something like sauteing, for instance. You just cannot get the same flavor from an onion that you merely boil instead of cook in a bit of fat. 

Since I am not cooking with oil for the time being (trying out the Forks Over Knives, Engine 2 Diet and McDougall plan) I figured this is the best time to try my hand at real, true Dump Dinners. That means no sauteeing and everything goes in at once.

Making a dump pasta dinner was my next challenge. Instead of cooking everything separately, I made this meal entirely in the oven. If any pasta dish is great as a dump meal, it would be Pasta Puttanesca. This dish is a tomato and olive based pasta meal.

I used white pasta here because I just wasn't sure how the meal would cook up, but since this went really well, I will make subsequent pasta dishes with whole grain pasta instead.

In my recipe I used extra firm tofu, but I am recommending baked tofu instead, although you could omit the tofu completely; the recipe is flexible.

Without further chatter from me, below is my take on the pasta dish in true dump style.

Pasta Puttanesca

Serves 4

Prep Time: 10 minutes for assembly and pre-heat, 5 minutes of sit time

Cook Time: 50 minutes

1 (15 to 18-ounce) can whole tomatoes, undrained

2 ½ cups vegetable broth

1 (4 to 5-ounce) jar kalamata olives, drained

2 tablespoons drained capers

2 tablespoons tomato paste or ¼ cup tomato concentrate

1 teaspoon dried oregano

¾ teaspoon sea salt

Black pepper, to taste

10 ounces pasta (increase broth to 3 cups if using whole wheat pasta)

1 (10-ounce) package baked tofu, cut into ¼-inch dice

4 garlic cloves, sliced

1 tablespoon olive oil, optional

2 tablespoons minced parsley, optional

1. Preheat the oven to 400-degrees F. Transfer the tomatoes to a large oven-safe pot, breaking up the tomatoes as you add them. Add the broth, olives, capers, paste. oregano, salt and black pepper. Stir well to incorporate the tomato paste into the water. Add the pasta, tofu and garlic. Make sure all the pasta is submerged in the liquid. Cover the pot tightly with foil and bake for 30 minutes.

2. Uncover the pot carefully, stir the pasta and continue to bake until the pasta is tender, about 20 more minutes. Remove from the oven and allow to sit for 5 minutes before serving. Drizzle with olive oil and sprinkle with parsley, if using.

Quick Tip: Preheat oven while you chop and assemble the dish.

© 2015 Copyright Zsu Dever. All rights reserved.

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