16 Dump and Go Recipes: Minimal Effort, Maximum Taste

Packed with 18 grams of fiber per serving, this nourishing stew combines hulled barley, umami-rich mushrooms, sweet potatoes, and pearl onions in a fragrant broth seasoned with paprika, thyme, and sage. Finished with walnuts and parsley, this is plant-based comfort food at its best.

“This was really tasty and perfect for the cold and dreary weather. I’ve never eaten toasted walnuts in soup, but I loved the toasted taste and texture it gave the soup. Thanks for sharing this! I loved this dump and go recipe!" —Tamieka

Readers can’t get enough of this cozy vegan split pea soup—not just for its rich, savory flavor (smoked paprika is the secret!) but also for how incredibly easy it is to make. Just toss the ingredients into your slow cooker in the morning, and by dinnertime you’ll be rewarded with a stick-to-your-ribs soup that even the most devoted meat-eaters will love.

“It was perfect. Tastes like a traditional split pea soup. Amazing.” —Jan

We love this cinnamon-infused baked oatmeal, which is perfect for breakfast or brunch. Just mix the ingredients in a baking dish, top with blueberries and raspberries, and bake. Maple syrup adds natural sweetness, while almonds and raisins bring texture. Don’t be surprised to find yourself snacking on this cold during the day!

“Absolutely delicious! I was surprised at how good this was. My family loved it too.” —Emily

This Instant Pot kidney bean stew is perfect for family dinners yet impressive enough for potlucks. Made with dried beans, onion, tomato, and naturally sweet dates, it’s infused with warming spices like turmeric, coriander, cumin, and garam masala, plus a kick of fresh ginger. A splash of plant-based milk at the end takes the edge off the spices, making it irresistibly creamy.

“Made this tonight! Delicious! Easy! On my rotation!” —S James

This reader-favorite cabbage stew is packed with feel-good flavor and everyday ingredients. Simply toss the vegetables, seasonings, barley, and broth into the slow cooker. Toward the end, finish with canned beans, tomatoes, and a sprinkle of fresh parsley. Don’t have a slow cooker? No problem—this recipe works on the stovetop, too!

“This has been in my recipe rotation for a long time and is perhaps my favorite stew/soup.” —Lisa

Enjoy bold Mediterranean flavors in this mouthwatering pasta bake featuring mushrooms and eggplant. It takes just 20 minutes to prep. First, make an easy sauce in your blender, then toss with dried pasta and veggies before popping it in the oven. It really is that simple!

“Wow! Made this for the first time and it was easy and delicious!” —Allison

Inspired by the rustic flavors of Greece, this hearty farro and vegetable stew features briny Kalamata olives, fresh lemon, and aromatic oregano and dill. Just layer the ingredients into your slow cooker, set the timer, and step away. Finish with tender spinach and a sprinkle of fennel fronds—or, if your fennel bulb comes up short on fronds, swap in fresh mint or parsley.

This Southern-inspired red beans and rice gets a smoky kick from paprika and cumin, with plantains adding sweetness and Caribbean flair. Simply bring the ingredients to a boil on the stove, then scoop into a baking dish and bake until tender. Potatoes make an easy swap if you don’t have plantains.

Cumin, oregano, paprika, and chipotle chiles in adobo give these easy Instant Pot beans a warm, smoky flavor. Serve them as a side, tuck them into enchiladas, or pile them on whole grain bread for a quick, nourishing lunch. Or get creative with your toppings: Try vegan sour cream, cilantro, shredded purple cabbage, sliced radishes, scallions, avocado, pepitas, and roasted corn, to name just a few.

“[If you're] intimidated by cooking beans from scratch, here’s a good dump-and-go solution. Easy with cooked rice. Delicious and versatile.” —Keri

Made in the slow cooker, this leek and potato soup from Katie Simmons couldn’t be easier: Just put all the ingredients into the slow cooker, set it on low for 8 to 10 hours, then blend until silky smooth. An immersion blender is an affordable, no-fuss way to puree soup without transferring it to a blender, but you can also use a standard blender.

“Third time making this. It’s such a simple and delish recipe with some bold flavor!” —Sesha

Roasted veggies are heavenly—the oven coaxes out that irresistible caramelized flavor you just can’t get from steaming or boiling. For extra heartiness, this veggie bake gets a boost from canned chickpeas tossed in a sweet, savory sauce, which you stir in partway through cooking.

“This is delicious! Love the combination of chunks of sweet potatoes and slices of yellow potatoes. Pouring the chickpeas and sauce over the veggies and topping it with pine nuts made it taste very special.” —Cathy

These just-sweet-enough baked beans make a satisfying lunch or dinner. Made with canned cannellini beans and plenty of onion for a naturally sweet, creamy base, these beans get a zesty note from tomato paste, while a touch of maple syrup mellows things out. They’re even better the next day, so be sure to make plenty.

Wake up to a warm bowl of oaty goodness with these slow-cooker steel-cut oats. Their naturally chewy texture makes them perfect for overnight cooking—no fuss, just set it and sleep. Sweet shredded carrot, juicy pineapple, and a sprinkle of toasted coconut flakes create a tropical flavor you’ll be drawn to again and again.

“The best steel-cut oatmeal I have ever eaten. Spectacular.” —Nelly

In this meat-free cassoulet, a trio of canned beans and tomatoes mingle all day with parsnips, carrots, celery, onion, and fragrant rosemary and thyme, while kale sneaks in a boost of green. With only 20 minutes of hands-on prep, you’ll come home to a rich, savory stew that warms you from the inside out. Prep the ingredients the night before so you can quickly throw it together in the slow cooker before heading out the door.

“I enjoyed this recipe and it was very flavorful. Made a cassoulet before on the stove top. It was very time-consuming. So I'm glad I found a slow cooker recipe.” —Lyn

This vibrant plant-based twist on New England’s red flannel hash is a cozy star at any vegan brunch. Just five ingredients—potatoes, sweet potatoes, beets, onion, and Creole seasoning—come together for a colorful, flavor-packed dish. The recipe calls for cooked beets: If you don’t feel like prepping them yourself, snag some precooked beets at the store. (Pro-tip: Trader Joe’s keeps them in the refrigerated section with the fresh and prepared veggies.)

Sometimes the simplest ingredients make the most extraordinary meals. Juicy vine-ripened tomatoes, potatoes, and red onion roast until sweet and tender, soaking up the savory goodness of tamari, bay leaf, and rosemary. Want to make it extra hearty? Just stir in some beans or tofu at the end.