Vegan Chilli One Pot

By McDonald, T.  |  Date 31st of January 2022

On a cold winter's night this is a great dish to turn to.  Comforting, tasty and vegan!  This is a dish that is loaded with nutrition and flavour.  Served in a ring of brown rice, topped with some vegan cheese alternative and garnished with some basil or coriander. 

Serves 1


Veg and beans

  • Kidney beans 50g.
  • Carrot diced 40g.
  • Parsnip diced 40g.
  • Black beans 25g.
  • Lentils 25g. 
  • Marrowfat peas, 10g.
  • Courgette (zucchini) diced 20g.


  • Chopped tomatoes, 75g.
  • Salsa 2, tbsps 
  • Tomato paste, 1 tbsp.
  • Garlic paste, 1 tbsp.
  • Paprika, 1 tsp.
  • Nutritional yeast with B12, 1-2 tps.

Other bits

  • Rice 50g 
  • Vegan cheese just to great a bit on top.
  • Basil or coriander for garnish.


If you are using dried beans and peas, you will need to soak them overnight and then cook them before use for about 40 minutes. 

  1. Lightly fry all the veg in a saucepan until they start to golden. 
  2. Add all the sauce ingredients.
  3. Add the beans, peas and lentils and simmer for 20 minutes with the lid on. 
  4. Meanwhile, boil the rice. 
Serve with some grated vegan cheese and garnish.  

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  1. What kind of vegan cheese do you use?

    1. Either free from or violife. Was this your fist veganuary or have you been a vegan for long? :-)

    2. I've been vegan for about 5 years now. I was actually vegetarian for most of my life, but cheese is what held me back. That's why I'm always so interested in who uses what cheese. ;) I can say that I do love vegan cheese more than most dairy cheese (except I haven't found a replacement for mozzarella that I like as much as I did).


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