Essential Vegan Dutch Oven Recipes

July 31, 2023 4:38 PM

I know there are lots of things I CAN cook in my shiny new Dutch oven, but what MUST I cook in my shiny new Dutch oven? Difficulty level: vegan

I am vegan! I was recently gifted a lovely le creuset Dutch oven. It looks fantastic on my stove, so it’s already a win (lol). I’ve read loads about how versatile this tool is, and how I can cook all sorts of things in this that I previously might have cooked in other pots/pans. But what I REALLY want to know is: what MUST I cook in this Dutch oven? As in, what dish cannot be cooked in any other appliance (I.e things that go from stovetop to oven)? Or what dish is so immeasurably superior when cooked in the Dutch oven that doing it any other way is sacrilegious?

I am an enthusiastic (if not particularly spectacular) home cook! I love cooking new things and have no dietary restrictions aside from the veganism! Give me allllllll your best vegan Dutch oven recipes, as well as your best general Dutch oven advice/tips/tricks/rituals/etc!

posted by Dorinda to Food & Drink (9 answers total)

Do not bake no-knead bread in your shiny new Dutch oven because it will not look nice and shiny for very long if you do.
posted by any portmanteau in a storm at 4:48 PM on July 31, 2023 [4 favorites]

Hello fellow vegan. I've really gotten into cooking dry beans at low heat in the oven. I have an Instant Pot, but now I use my Dutch oven just as much. This article explains why it's a good idea.

If you're not already in the Rancho Gordo bean club, I suggest getting on the waiting list - it takes a year or more to get in. You can also just order beans from their site. Their beans are amazing, which makes them a great match for your new Dutch oven.
posted by FencingGal at 5:02 PM on July 31, 2023 [6 favorites]

Risotto is sooooo much easier to make with a dutch oven. Toast the rice in oil, toss in broth, bring to a boil, then finish in the oven.
posted by rhymedirective at 5:36 PM on July 31, 2023

Seconding Ranch Gordo! The waitlist is long, but the wait was not awfully long.

Using the Dutch oven to slow cook beans (after soaking) with a bit of garlic and shallot is a go to in the Fish Household. Just be prepared for a ridiculous amount of beans to grace your cupboards if you do their quarterly subscription (which is an excellent and delicious problem to have).

Sometimes (depending on the bean - cassoulet, Lima, and royal corolla work well) after cooking in the Dutch oven I’ll toss the beans with a little olive oil, a spoonful or two of liquid from the Dutch oven and crushed kalamata olives and throw it in a cast iron frying pan and bake them for an additional 15-20 minutes - smear on crusty bread!
posted by floweredfish at 5:48 PM on July 31, 2023 [2 favorites]

Pease porridge made from dried split peas, chopped onion and whatever veggies you want to throw in.

Dal, especially with a nice red curry.

Roasted vegetables.
posted by Jane the Brown at 7:40 PM on July 31, 2023

Braising is the technique a Dutch oven truly excels at. Maybe that whole braised cauliflower trend that was going around a few years ago? Braised carrots in a red wine sauce? Braised vegan meatballs in sweet and sour sauce? It’s all about getting that fond and using the heat retention of the pot’s material.
posted by Mizu at 3:54 AM on August 1, 2023 [1 favorite]

I agree about the beans -- actually any slow cooker recipe turns out better in a dutch oven in the oven on low heat. You adjust the heat to how much time you have. But: learning how your oven works at low heat is by trial and error, I have never met an oven that reliably produces the temperature it claims to do, so you can't leave the house the way you can with a slow cooker until you have figured it out. An even better way is to buy a cheap induction plate: the low on induction is really very low, and you can have your Dutch oven simmering on that plate for hours. Also good for potluck situations.

Indeed, everything that needs to simmer for a while turns out better with less effort in the Dutch oven than in a steel or non-stick pan, on the stovetop as well as in the oven. I make my vegan "bolognese" in a Dutch oven. The Dutch oven is good at keeping temperature stable over a long time. (On preview, what Mizu just said)

Right now, one of my Dutch ovens is on the stovetop filled with cooking oil. I've used it for frying pakoras, and later today I'm going to use the same oil for deep frying aubergines for parmigiana, and maybe a couple of falafel. Again, it keeps the temperature stable, and also I like that because it's so heavy, it won't topple over easily. I'm a bit scared of hot oil, but if you don't deep fry stuff already, now is the time to learn it.

For baking bread, put a piece of parchment paper in your pot before the dough. But tbh, after I burnt my favorite, irreplaceable Dutch oven because I was on the phone while baking, I have kind of accepted that cookware will change over time and it is OK. Another option is to have a cheap replica Dutch oven for baking. They still last forever, they just wear worse than le Creuset and Staub.

I bet you will find yourself using it more and more over time, as you get used to it, and putting more cast-iron on your wish-list. I almost never use non-stick for anything except eggs and fish now, and I only use stainless steel for things where I want a fast reaction, like bringing water to a boil for pasta. The stainless fry-pans have gone to recycling long ago. Carbon steel is a very good replacement if you can't afford all the le Creuset right now. I have a much beloved carbon steel paella pan from Mauviel that I use more for baking pita bread and pizza than for paella. Another way to get more cast iron is to look for vintage online or in thrift shops.
posted by mumimor at 4:09 AM on August 1, 2023 [1 favorite]

Lots of good casserole suggestions above - but can I suggest topping them with UK-style dumplings made with vegetable fat, like in this recipe or this (non-V) one? You can just cook them in the casserole as usual, but they're much better if you cook in the oven with the lid off for the last part of the cooking time.
posted by offog at 8:17 AM on August 1, 2023

This recipe for olive oil-braised chickpeas is amazing (skip the cheese, obviously). I usually make it with white beans instead of chickpeas for an even creamier texture to the beans.
posted by Lexica at 10:40 AM on August 1, 2023