As the sun sets on a chilly evening, there’s nothing quite like gathering around the dinner table with loved ones and savoring a warm, comforting meal. And what better way to do so than with a hearty, plant-based dish cooked to perfection in a Dutch oven? In this article, we’ll explore 20 delicious vegetarian Dutch oven recipes that are sure to become new favorites for cozy nights in.
From creamy soups to savory stews and satisfying casseroles, these recipes showcase the versatility of the Dutch oven and the incredible flavors that can be achieved with just a few simple ingredients. Whether you’re a seasoned cook or just starting out, we’ve got something for everyone. So grab your Dutch oven and let’s get cooking!
Dutch oven vegetarian chili with beans and quinoa
This Dutch oven chili recipe is a flavorful and nutritious meal option that’s perfect for a cozy night in or a gathering with friends. With the addition of quinoa, this vegetarian chili packs a protein-rich punch to keep you satisfied.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups mixed beans (kidney, black, and pinto)
– 1 cup cooked quinoa
– 2 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon chili powder
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the mixed beans, cooked quinoa, vegetable broth, diced tomatoes, and chili powder.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Creamy tomato basil soup with Dutch oven crusty bread
A comforting and flavorful soup that combines the sweetness of tomatoes with the brightness of basil, served with a crispy Dutch oven crusty bread for dipping.
Ingredients:
For the soup:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 1 tablespoon tomato paste
– 1 teaspoon dried basil
– Salt and pepper to taste
For the bread:
– 1 loaf Dutch oven crusty bread (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large pot, sauté onion and garlic in olive oil until softened.
3. Add diced tomatoes, broth, heavy cream, tomato paste, and basil. Bring to a simmer.
4. Reduce heat and let soup cook for 20-25 minutes or until thickened slightly.
5. Meanwhile, slice Dutch oven crusty bread into thick slices.
6. Serve soup hot with crusty bread for dipping.
Cooking Time: 40-50 minutes
Vegetarian Dutch oven ratatouille with fresh herbs
A classic Provençal dish from southern France, ratatouille is a flavorful vegetable stew that’s perfect for a hearty meal. This vegetarian version uses fresh herbs to add depth and brightness.
Ingredients:
– 1 large eggplant, diced
– 2 large bell peppers (any color), sliced
– 3 medium tomatoes, diced
– 4 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons fresh thyme leaves
– 1 tablespoon fresh rosemary leaves
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Heat the Dutch oven over medium-high heat.
2. Add the olive oil, then sauté the eggplant and bell peppers until tender, about 5 minutes.
3. Add the garlic, thyme, and rosemary; cook 1 minute.
4. Add the tomatoes; stir to combine.
5. Reduce heat to low; simmer, covered, for 20-25 minutes or until the vegetables are very tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh herbs, if desired.
Cooking Time: 25 minutes
Dutch oven lentil stew with carrots and potatoes
This comforting stew is perfect for a chilly evening or a cozy weekend meal. With its rich, flavorful broth and tender vegetables, it’s sure to become a family favorite.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium carrots, peeled and chopped
– 2 large potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat Dutch oven over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add lentils, carrots, potatoes, broth, and thyme. Stir to combine.
4. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 45-50 minutes or until vegetables are tender and lentils have broken apart.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Cheesy Dutch oven vegetarian lasagna with spinach
Elevate your lasagna game with this creamy, cheesy, and utterly satisfying vegetarian twist, cooked to perfection in a Dutch oven. This comforting dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 8-10 lasagna noodles
– 1 (14 oz) can crushed tomatoes
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 cups fresh spinach leaves, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat Dutch oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a separate pan, heat olive oil over medium heat. Add chopped spinach and cook until wilted, about 3-4 minutes.
4. In the Dutch oven, create layers of cooked lasagna noodles, crushed tomatoes, ricotta cheese, mozzarella cheese, Parmesan cheese, and wilted spinach.
5. Cover the pot with a lid and bake for 35-40 minutes or until the cheese is melted and bubbly.
6. Remove from heat, let it rest for 10-15 minutes before serving. Garnish with fresh basil leaves, if desired.
Cooking Time: 45-50 minutes
Dutch oven vegetable pot pie with flaky crust
A comforting and flavorful dish perfect for a chilly evening or a family gathering, this Dutch oven vegetable pot pie is sure to please. With a flaky crust and tender vegetables in a rich broth, it’s a true comfort food classic.
Ingredients:
– 2 cups mixed vegetables (carrots, peas, corn)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 2 tablespoons butter
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat Dutch oven to 375°F (190°C).
2. In a large skillet, sauté vegetables, onion, and garlic until tender.
3. Add broth and heavy cream; bring to a simmer.
4. Roll out pie crust and place in the Dutch oven.
5. Fill with vegetable mixture and dot with butter.
6. Bake for 25-30 minutes or until crust is golden brown.
Cooking Time: 25-30 minutes
Spicy Dutch oven vegetarian jambalaya with bell peppers
This spicy twist on the classic Cajun dish is a hearty, one-pot meal perfect for a chilly evening. With a blend of bold flavors and colors, this vegetarian jambalaya will become a new favorite.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 bell peppers (any color), sliced
– 1 red potato, peeled and diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat Dutch oven to medium-high heat.
2. Add onion, garlic, bell peppers, and potato. Cook until vegetables are tender, about 10 minutes.
3. Stir in diced tomatoes, vegetable broth, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper.
4. Reduce heat to low and simmer for 20-25 minutes or until flavors have melded together.
5. Garnish with chopped cilantro, if desired.
Cooking Time: 30-40 minutes
Dutch oven mushroom and barley stew
Warm up with this comforting Dutch oven stew, perfect for a cozy night in. This recipe combines the earthy flavors of mushrooms with the nutty taste of barley, all in a rich and savory broth.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups chicken or vegetable broth
– 1 cup pearled barley
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the Dutch oven to medium-high heat.
2. Add the olive oil, then sauté the onion until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Pour in the broth and bring to a boil.
5. Stir in the barley and thyme. Reduce heat to low, cover, and simmer for 30-40 minutes or until the barley is tender.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Vegetarian Dutch oven mac and cheese with breadcrumbs
A comforting twist on a classic macaroni and cheese recipe, this vegetarian version adds the perfect crunch from toasted breadcrumbs. This dish is perfect for a cozy night in or a family dinner.
Ingredients:
– 8 oz macaroni
– 2 cups vegetable broth
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon unsalted butter
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat Dutch oven or oven-safe pot over medium-high heat.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In the same pot, melt butter over medium heat. Add flour and whisk to combine. Slowly add vegetable broth, whisking continuously. Bring to a simmer and cook for 2-3 minutes or until thickened.
4. Remove from heat and stir in cheddar and Parmesan cheese until melted and smooth. Season with salt and pepper.
5. Combine cooked macaroni and cheese sauce. Stir until well combined.
6. Transfer the mixture to a serving dish or Dutch oven. Top with breadcrumbs and bake at 375°F for 20-25 minutes, or until golden brown.
Cooking Time: Approximately 30-40 minutes
Dutch oven butternut squash and chickpea curry
Warm up with this comforting curry that combines the sweetness of roasted butternut squash with the savory flavors of chickpeas, spices, and coconut milk. Perfect for a cozy fall evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the Dutch oven over medium heat.
2. Peel, seed, and chop the butternut squash into 1-inch cubes.
3. Add the onions and garlic to the pot; cook until softened, about 5 minutes.
4. Add the cumin, curry powder, cinnamon, and cardamom; cook for 1 minute.
5. Add the chickpeas, coconut milk, salt, and pepper; stir well.
6. Add the butternut squash cubes to the pot; bring to a simmer.
7. Reduce heat to low and let it slow-cook for 30 minutes or until the squash is tender.
Cooking Time: 30-40 minutes
Dutch oven stuffed peppers with quinoa and black beans
This recipe combines the flavors of quinoa, black beans, and roasted peppers for a nutritious and satisfying meal. Perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 4 large bell peppers, any color
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and diced tomatoes for topping
Instructions:
1. Preheat the Dutch oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. In a separate pan, sauté onion and garlic until softened.
4. Add black beans, cumin, salt, and pepper to the pan; cook for 1-2 minutes.
5. Stuff each bell pepper with cooked quinoa, black bean mixture, and any desired toppings (if using).
6. Place peppers in the preheated Dutch oven and cover with a lid.
7. Cook for 30-40 minutes or until peppers are tender.
Cooking Time: 30-40 minutes
Vegetarian Dutch oven paella with artichokes and peas
A flavorful and hearty vegetarian paella dish that’s perfect for a weeknight dinner or special occasion. This recipe combines the traditional Spanish dish with artichoke hearts and peas, adding a pop of color and flavor.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup frozen peas
– 4 cups vegetable broth, warmed
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add artichoke hearts and peas; cook for an additional minute.
4. Add rice, broth, saffron, smoked paprika, salt, and pepper. Stir to combine.
5. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes or until liquid is absorbed and rice is tender.
Cooking Time: 25-30 minutes
Dutch oven minestrone soup with seasonal vegetables
This recipe celebrates the flavors of the season with a colorful and nutritious minestrone soup cooked to perfection in a Dutch oven. Perfect for a cozy evening meal or as a comforting lunch option.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 1 large zucchini, sliced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat Dutch oven over medium-high heat.
2. Add oil and sauté onion and garlic until softened, about 3 minutes.
3. Add carrots and zucchini; cook for an additional 5 minutes or until tender.
4. Stir in diced tomatoes, vegetable broth, kidney beans, basil, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until flavors have melded together.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Dutch oven vegetable biryani with cashews and raisins
A flavorful and aromatic one-pot dish that combines the best of Indian spices with the convenience of a Dutch oven. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1/4 cup cashews, chopped
– 1/4 cup raisins
– 2 tablespoons butter
Instructions:
1. Heat oil in the Dutch oven over medium-high heat.
2. Add onion and garlic; sauté until softened (3-4 minutes).
3. Add mixed vegetables, cumin seeds, coriander powder, turmeric powder, and salt. Cook for 5 minutes.
4. Add rice and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
5. Stir in cashews and raisins. Serve hot with butter on top.
Cooking Time: 35-40 minutes
Vegetarian Dutch oven gnocchi with creamy tomato sauce
This comforting recipe combines soft, pillowy gnocchi with a rich and tangy tomato sauce, perfect for a cozy vegetarian meal. The Dutch oven method allows for a tender, slightly crispy exterior and fluffy interior.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup cooked mashed potatoes (cooled)
– 1 egg, lightly beaten
– Vegetable oil for greasing
– Creamy Tomato Sauce ingredients: 2 cups canned crushed tomatoes, 1 tablespoon olive oil, 1 small onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon dried oregano, salt and pepper to taste
Instructions:
1. Preheat Dutch oven to 375°F (190°C).
2. In a large bowl, combine flours, salt, and pepper. Add mashed potatoes, egg, and mix until a dough forms.
3. Knead for 5 minutes, then rest for 30 minutes.
4. Divide into 4 pieces; roll each into a long rope.
5. Cut into 1-inch pieces (gnocchi).
6. Cook gnocchi in the preheated Dutch oven with a little oil for 10-12 minutes, or until they float to the surface.
7. Meanwhile, prepare the Creamy Tomato Sauce according to package instructions.
8. Serve gnocchi with the creamy tomato sauce.
Cooking Time: Approximately 25-30 minutes
Dutch oven roasted root vegetable medley with herbs
A hearty and flavorful medley of roasted root vegetables infused with aromatic herbs, perfect for a comforting side dish or main course. This recipe showcases the natural sweetness of the vegetables, balanced by the savory notes of fresh thyme and rosemary.
Ingredients:
– 2 medium-sized carrots, peeled and chopped
– 1 large sweet potato, peeled and cubed
– 1 large parsnip, peeled and sliced
– 1 large red beet, peeled and quartered
– 2 tablespoons olive oil
– 2 sprigs fresh thyme
– 1 sprig fresh rosemary
– Salt and pepper to taste
Instructions:
1. Preheat the Dutch oven to 425°F (220°C).
2. In a bowl, toss together the chopped carrots, sweet potato, parsnip, and red beet.
3. Drizzle the olive oil over the vegetables, then sprinkle with thyme and rosemary.
4. Season with salt and pepper to taste.
5. Transfer the vegetable mixture to the preheated Dutch oven.
6. Roast for 45-50 minutes, or until the vegetables are tender and caramelized.
7. Serve hot, garnished with additional fresh herbs if desired.
Cooking Time: 45-50 minutes
Dutch oven spinach and ricotta stuffed shells
A classic comfort food dish gets a cozy twist with this Dutch oven recipe, where creamy spinach and ricotta filling is nestled inside tender shells. This hearty meal is perfect for a chilly evening or special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat the Dutch oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix well.
4. Stuff each shell with the spinach-ricotta mixture and place them in the Dutch oven.
5. Drizzle with olive oil and cover the pot with a lid.
6. Cook for 20-25 minutes or until shells are al dente and filling is heated through.
Cooking Time: 20-25 minutes
Vegetarian Dutch oven cabbage rolls with tomato sauce
This hearty vegetarian dish combines tender cabbage rolls with a rich and flavorful tomato sauce, all cooked to perfection in a Dutch oven. A perfect comfort food for a chilly evening.
Ingredients:
– 1 head of cabbage, thinly sliced
– 1 cup cooked rice
– 1/2 cup black beans, cooked and mashed
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the Dutch oven to 375°F.
2. In a large bowl, combine cabbage, cooked rice, black beans, breadcrumbs, olive oil, onion, and garlic. Mix well.
3. Spoon about 1/4 cup of the mixture onto the center of each cabbage leaf. Roll up the leaves tightly and place seam-side down in the Dutch oven.
4. Pour the crushed tomatoes over the cabbage rolls.
5. Cover the Dutch oven with a lid and bake for 45-50 minutes, or until the cabbage is tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Dutch oven creamy polenta with roasted vegetables
Creamy Polenta with Roasted Vegetables
Summary: This hearty Dutch oven dish combines creamy polenta with a variety of roasted vegetables, resulting in a comforting and flavorful meal.
Ingredients:
– 1 cup polenta
– 4 cups water
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Roasted vegetable mixture (see below)
Roasted Vegetable Mixture:
– 2 medium carrots, peeled and chopped
– 2 medium Brussels sprouts, trimmed and halved
– 1 large red bell pepper, seeded and chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat the Dutch oven to 375°F (190°C).
2. Cook the polenta according to package instructions using 4 cups of water.
3. Add butter, Parmesan cheese, salt, and pepper to the cooked polenta. Stir until combined.
4. In a separate pan, toss the roasted vegetable mixture with olive oil, salt, and pepper. Roast in the preheated Dutch oven for 25-30 minutes or until tender.
5. Combine the creamy polenta and roasted vegetables in the Dutch oven.
6. Serve hot.
Cooking Time: Approximately 45-50 minutes
Dutch oven vegetable tagine with apricots and almonds
This fragrant tagine is a perfect blend of sweet and savory, featuring a medley of colorful vegetables, tender apricots, and crunchy almonds. Perfect for a cozy dinner or special occasion.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 zucchinis, sliced
– 1 red bell pepper, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup honey
– 1/2 cup apricots, dried and chopped
– 1/4 cup almonds, toasted and chopped
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat Dutch oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high; sauté onion, garlic, carrots, zucchinis, and bell pepper until tender.
3. Add diced tomatoes, chicken broth, honey, apricots, and almonds. Stir well.
4. Transfer the mixture to the preheated Dutch oven. Cover and bake for 30-40 minutes or until vegetables are tender.
5. Season with salt and pepper to taste. Garnish with parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Summary
Get cozy on a chilly night with these hearty vegetarian Dutch oven recipes! From chili to lasagna, pot pie to curry, there’s something for everyone. Try our creamy tomato basil soup with crusty bread, or our cheesy mac and cheese with breadcrumbs. For a taste of the Mediterranean, make our paella with artichokes and peas. Or, go international with our vegetable biryani with cashews and raisins. With over 20 recipes to choose from, you’ll never be stuck for ideas again. So gather ’round the Dutch oven and get cooking!
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