Here’s a refreshing New Year’s goal to embrace: Do less!

That can mean many things, but it should especially mean doing fewer dishes. And what better way to stick to that goal than to cook more one-pot meals from New York Times Cooking? This is not permission to compromise on flavor; in fact, you’ll find that these thoughtfully developed recipes brim with warmth, tang, spice and creaminess despite their ease. But when energy is at a premium — and when is it not? — the vegetarian dishes below will satisfy while keeping the sink relatively empty.

1. Crispy Halloumi With Tomatoes and White Beans

Credit...Linda Xiao for The New York Times. Food Stylist: Judy Kim.

Readers love this vibrant 30-minute dish from Nargisse Benkabbou, which features wonderfully salty and chewy halloumi, juicy cherry tomatoes and a can of your go-to white beans. It’s cooked in one pan on the stove, and then finished in the broiler to crisp the cheese. “Not gonna lie — we might have licked our cast iron frying pan if it wasn’t so hard to hold up!” one commenter wrote.

Recipe: Crispy Halloumi With Tomatoes and White Beans

2. Sheet-Pan Kimchi Fried Rice

Credit...Bobbi Lin for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sophia Eleni Pappas.

The only active cooking required in Eric Kim’s sheet-pan recipe is stirring together the ingredients. The oven handles the rest, which means no actual stir-frying. There’s no need for day-old rice, as the heat from baking will draw out any moisture from a fresh batch. Added bonus: There’s plenty of crispy nurungji, or scorched rice, to go around.

Recipe: Sheet-Pan Kimchi Fried Rice

3. Creamy One-Pot Mushroom and Leek Pasta

Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Preparing this 30-minute number from Hetty McKinnon in a single pot actually fortifies the flavors of the overall dish: The stock that deglazes the caramelized mushrooms and leeks is also the liquid that the pasta cooks in, capturing all those browned bits at the bottom of the pot and imparting orecchiette with their umami.

Recipe: Creamy One-Pot Mushroom and Leek Pasta

4. Creamy Tortellini Soup

Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Dan Pelosi’s comforting, creamy tomato soup calls for store-bought tortellini and Tuscan kale. It cooks in about 30 minutes, and endless substitutions are welcome: Swap the kale with spinach, Swiss chard or cabbage; the heavy cream can be subbed with whole milk or nondairy cream for a lighter broth. The recipe as is includes sausage, but leave it out or use vegetarian sausage for a meatless meal.

Recipe: Creamy Tortellini Soup

5. Cheesy Gnocchi With Corn and Pesto

Credit...Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Carolina Gelen’s 25-minute recipe skips boiling a pot of water for the gnocchi, and instead simply crisps them up over high heat in a skillet. She then tosses in a can of corn, stirs in pesto (homemade or store-bought), tops the whole thing with grated mozzarella and places it under the broiler for a few minutes. “Perfect quick meal for a busy week!” one commenter wrote.

Recipe: Cheesy Gnocchi With Corn and Pesto

6. One-Pot Vegetable Biryani

Credit...Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.

Zainab Shah skips the more traditional layering of ingredients in biryani to save time and cleanup, but she doesn’t sacrifice flavor. The recipe is packed with aromatics — cloves, cardamom pods, green chiles, ginger and chopped herbs, to name just a few — and a produce aisle’s worth of veggies. A final bedazzling of pomegranate seeds and cashews beautifully disguises the fact that this dish is a cinch to prepare.

Recipe: One-Pot Vegetable Biryani

7. One-Pot Turkey Chili and Biscuits

Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Don’t sound off in the comments just yet — this comforting Melissa Clark recipe calls for ground turkey, but you can also use more beans or your preferred plant-based meat substitute. And while the stew itself is everything you want from a chili — spicy, rich, filling — we all know why you’re here: the siren call of those buttery, tangy biscuits.

Recipe: One-Pot Turkey Chili and Biscuits

8. Sheet-Pan Coconut Curry With Squash and Tofu

Credit...Linda Xiao for The New York Times. Food Stylist: Judy Kim.

Roast your favorite squash — red kuri, kabocha, delicata or butternut — in a shallow coconut curry for an easy hands-off dinner. The whole recipe is cooked on one sheet pan in under an hour: The squash is roasted first, and then the tofu, greens and coconut milk are added. If you want an extra layer of flavor, Hetty Lui McKinnon recommends grating some ginger and garlic into the coconut milk.

Recipe: Sheet-Pan Coconut Curry With Squash and Tofu

9. Instant Pot Mushroom and Potato Paprikash

Credit...Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

In the universe of vessels that could be considered a singular pot, you can — and should — include the big ol’ electric pressure cooker. While Sarah DiGregorio’s vegetarian interpretation of the Hungarian classic is far from what you might find in Budapest, plenty of Yukon Gold potatoes and meaty mushrooms keep it in the comforting spirit of the original.

Recipe: Instant Pot Mushroom and Potato Paprikash

10. Broccoli-Quinoa Soup With Turmeric and Ginger

Credit...Linda Xiao for The New York Times. Food Stylist: Judy Kim.

“I’d give it 10 stars if I could,” one commenter wrote about Hetty Lui McKinnon’s warming soup, which packs a protein punch thanks to the addition of quinoa. Turmeric, ginger and garlic flavor the rich broth of vegetable stock and coconut milk, while broccoli adds a hearty, green element to the dish. Finish with chile oil and a fresh cilantro.

Recipe: Broccoli-Quinoa Soup With Turmeric and Ginger

11. Sheet-Pan Paneer Tikka

Credit...Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

If you’re craving something fast, comforting and wonderfully spiced, look no further than Zainab Shah’s one-pan meal. This recipe bakes paneer alongside bell peppers and red onion in an aromatic marinade of yogurt, ginger paste, garlic paste, coriander powder, garam masala, red chile powder and turmeric. To make it vegan, substitute tofu for paneer and skip the yogurt. Serve with roti and chutney (or all by itself).

Recipe: Sheet-Pan Paneer Tikka

12. One-Pot Pasta With Ricotta and Lemon

Credit...Jenny Huang for The New York Times. Food Stylist: Barrett Washburne.

There’s a good reason people can’t get enough of this recipe from Ali Slagle when it’s posted to New York Times Cooking’s Instagram account: It’s almost absurd in its simplicity. Not only does the whole affair take about the same time as it takes to prepare boxed mac and cheese, but it also requires just five ingredients, not including salt and pepper. Did we mention you don’t even have to cook the sauce? Wild.

Recipe: One-Pot Pasta With Ricotta and Lemon

13. Lentils Cacciatore

Credit...Julia Gartland for The New York Times (Photography and Styling)

Swapping the chicken for red lentils in Ali Slagle’s vegetarian take on the Italian classic ensures that dinner still has plenty of protein with minimal fuss. The final stew is also incredibly versatile: Eat it straight from the pot, spoon it over creamy polenta or treat it as a pasta sauce by thinning it out with just a little bit of water.

Recipe: Lentils Cacciatore

14. Coconut Curry Chickpeas With Pumpkin and Lime

Credit...Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Melissa Clark has written a love letter to canned foods, and it’s this creamy curry. Canned chickpeas, coconut milk and pumpkin purée serve as the base for this pantry-friendly (and budget-friendly) recipe. Fresh produce is kept to a minimum — think onion, cilantro, lime — to ensure that you won’t have to dash out for a last-minute ingredient.

Recipe: Coconut Curry Chickpeas With Pumpkin and Lime

15. Chili With Butternut Squash and Moroccan Spices

Credit...Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

This richly crimson vegetarian stew from Lidey Heuck is well spiced, but lacks the fiery heat one might normally associate with heftier chilies. Instead, the flavor profile is warmer and a bit more complex thanks to subtle additions like cinnamon and brown sugar.

Recipe: Chili With Butternut Squash and Moroccan Spices

16. One-Pot Creamy Pasta and Greens

Credit...Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Ali Slagle is out here asking the important questions — like “What if my favorite steakhouse creamed spinach teamed up with my favorite mac and cheese?” — and giving the people answers. Here, milk, spinach and aromatics create a sauce that’s loose enough for tiny pasta like ditalini to cook in, but that also thickens as it simmers. A final showering of Parmesan binds it all together perfectly.

Recipe: One-Pot Creamy Pasta and Greens

17. Pressure Cooker Ribollita With Smoked Mozzarella Toasts

Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Loophole alert! Because the cheesy toasts served alongside this Italian stew from Sarah DiGregorio are popped right under the broiler sans pot or pan, it still qualifies for this list. Don’t skip them, either: While the soup is hearty on its own, reviving any stale bread lying around means you’ll get bites here and there that are almost pizzalike in flavor.

Recipe: Pressure Cooker Ribollita With Smoked Mozzarella Toasts

18. Red Curry Lentils With Sweet Potatoes and Spinach

Credit...Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Lidey Heuck’s dal-inspired dish is a reader favorite; the five-star recipe has more than 18,000 ratings and counting! Red lentils are cooked in a blend of Thai spices and coconut milk with sweet potatoes and baby spinach. Even non-vegetarians dig it: “My whole family (meat lovers) loved this!” one commenter wrote.

Recipe: Red Curry Lentils With Sweet Potatoes and Spinach

19. Baked Risotto With Greens and Peas

Credit...Yossy Arefi for The New York Times (Photography and Styling)

Kay Chun makes dinner — and thus, life — so much easier for you with this recipe, which eliminates the need for the stovetop hovering and endless stirring often associated with risotto. This dish is easy to adapt, too: While chicken stock is called for, mushroom broth would be an exceptional substitution.

Recipe: Baked Risotto With Greens and Peas

20. Chickpea Harissa Soup

Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

If there’s a tube or jar of harissa in the pantry, put it to work in this breezy weeknight soup from Ali Slagle. Because the North African chile paste carries a good amount of heat and flavor in just a couple of tablespoons, you won’t need much else besides a few crisper staples and a couple of cans of chickpeas to get dinner on the table in 30 minutes.

Recipe: Chickpea Harissa Soup

21. Spicy Peanut and Pumpkin Soup

Credit...Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

This creamy, vibrant and piquant soup doesn’t actually require any cream: Yewande Komolafe uses coconut milk, natural peanut butter and pumpkin purée to achieve a silky consistency. Those velvety ingredients also temper the heat of some habanero chile, a fixture of West African cuisine.

Recipe: Spicy Peanut and Pumpkin Soup

22. Beans and Greens Stew With Doenjang

Credit...Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Doenjang, the Korean fermented soybean paste, lends a salty funk that brings complexity to an otherwise simple stew of pantry beans and hearty greens. Eric Kim keeps waste to a minimum by including the stems from the greens — specifically rainbow chard — which add color and a subtle crunch.

Recipe: Beans and Greens Stew With Doenjang

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