16 Dump and Go Recipes: Minimal Effort, Maximum Taste

Don’t you just love it when dinner practically makes itself? That’s the beauty of dump-and-go meals. With a little planning and the help of your slow cooker, Instant Pot, or even the oven, you can enjoy dishes that taste like they’ve been simmering under a chef’s watchful eye all day—when really, you barely lifted a finger. These recipes are all about minimal effort with maximum reward. Toss in your ingredients, set the timer, then go about your life—whether that means heading to work, tackling your to-do list, or simply putting your feet up.

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

Oatmeal Breakfast Bake with Berries and Almonds in a white casserole dish

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

Instant Pot Kidney Bean Dal in a white bowl with pita squares on the side

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

Irish White Bean and Cabbage Stew in a white bowl sitting on a white plate

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

Two white serving bowls on white plates with lemon wedges on the side. Each bowl is full of a colorful mix of Greek-Style Farro with Chickpeas and Artichokes

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.

Red Beans and Rice Casserole with Plantains in a white bowl topped with sliced avocado

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.

Sheet Pan Supper with broccoli and maple-glazed chickpeas

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

A bowl of baked beans made in a slow cooker, in a serving bowl with a slice of whole grain bread on the side

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.

Tropical Slow-Cooker Oatmeal in blue glass bowls on a wooden table as a woman's hand reaches for one bowl

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

vegan cassoulet cooked in slow cooker with red beans, kidney beans, kale, carrots and more

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

An oven tray of Vegan Red Flannel Hash on a pale grey kitchen town with a wooden serving spoon resting in the dish

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.)

Potato and Onion Bake with Rosemary and Tomatoes in a casserole dish

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.

Credit: Source link