Vegetable Pot Roast

Vegetable Pot Roast

Vegetable Pot Roast, The Vegetarian Cookbook, Photography by Dave King

Budding young cooks will be excited by the variety of healthy and fun vegetarian meals that are incredibly easy to make. Each recipe is carefully put together by an expert author and there is a nutritionist on board to check there’s a balance of vitamins, minerals, protein, and carbohydrates throughout the book.

Studies have shown that lowering your meat intake can be incredibly beneficial for you and your child’s health as well as helping the environment. Food fact files and helpful tips throughout the book give advice on how to achieve a balanced diet, ensuring every nutritional need is covered for growing young minds and bodies.

The pre-teen and teenage categories are often forgotten, but this all-encompassing vegetarian cookbook fills that gap by suggesting foods that will help with concentration, developing hormones, and overall mental well-being.

The Vegetarian Cookbook



The Vegetarian Cookbook: More than 50 Recipes for Young Cooks is available at an





Vegetable Pot Roast

This is a hearty dish of delicious beans, tomatoes, potatoes, and herbs, all thrown into the pot to meld together and work their magic!


Serve: 4

Prep: 15 mins

Cook: 55 mins



1 tbsp olive oil

1 onion, finely chopped

pinch of sea salt and freshly ground black pepper

2 garlic cloves, finely chopped

2 tsp paprika

9oz (250g) baby new potatoes, larger ones halved

large handful of cherry tomatoes

7oz (200g) green beans, trimmed and halved

1 vegetable stock cube, dissolved in 3 cups hot water

handful of frozen peas, defrosted

handful of dill, chopped

9oz (250g) brown rice, to serve


  1. Carefully heat the oil in a large saucepan over medium heat. Add the onion, season well, and cook for 2 minutes. Add the garlic and cook for another minute, then stir in the paprika.
  2. Add the potatoes, tomatoes, and beans. Mix together.
  3. Carefully pour in the stock, bring to a boil, then reduce to simmer. Cover and cook the veggies for 45 minutes, until the vegetables are tender.
  4. Add the peas, dill, and some more seasoning. Cook for 5 minutes. Carefully transfer to a serving dish and keep warm.
  5. Carefully boil the rice until tender, or follow the package instructions. Drain and serve with the veggie roast.

Did you know?

This meal is high in fibre and provides a good variety of vitamins and minerals. To boost the protein content, serve it with grated cheese.

Recipe reprinted with permission from DK Publishing. 

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