Vegan Roasting Pan offers 70 oven-to-table recipes that are cooked in just one pan—a roasting pan, baking sheet or muffin pan, plus a few select pieces of preparation equipment.
From Sticky maple aubergine with crushed peanuts, Watermelon niçoise and Oven-fried nuggets, to Apple and ginger dahl, Low and slow rice pudding or a Blackberry and peach tart, whether you’re a kitchen pro or a vegan beginner, it’s time to let your oven do all of the hard work for you.
The recipes are organized into four chapters:
Light: Dishes that are simple enough for lunch, or a light supper
Supper: Delicious and hearty one-pots that all of the family will love, any night of the week
Extras: Sides and snacks that are easy to prepare
Sweet: Bakes, desserts and breakfast ideas that are both simple and tasty
With tips for every recipe and advice on freezing and batch cooking, Vegan Roasting Pan will build your confidence in the kitchen, simplify cooking processes and prove that vegan cooking is easy, with fail-safe meals that all of the family will love.
SUITABLE FOR FREEZING
Spices, herbs, root vegetables and pomegranate come together in this flavoursome bake. I love this combination of vegetables for a hearty supper, but you can also switch it up with aubergine, cauliflower and cherry tomatoes. Serve with couscous and a spoonful of plain soya yogurt.
2 generous tbsp sunflower oil
1 tsp harissa paste
1 tsp ground cumin
¼ tsp ground turmeric
1 small butternut squash, deseeded and cut into bite-sized cubes
1 sweet potato, peeled and cut into bite-sized chunks
2 small red onions, peeled and quartered
1 carrot, peeled and sliced into rounds
handful of dried apricots
1 unwaxed lemon, quartered
1 x 400g (14oz) can chickpeas (garbanzo beans), drained and rinsed
small handful of flat-leaf parsley
seeds of ½ pomegranate
1 tbsp shelled pistachios, roughly chopped
generous pinch of sea salt
Preheat the oven to 180°C/350°F/gas mark 4.
In a deep roasting pan, whisk together the oil, harissa, cumin and turmeric. Tip in the butternut squash, sweet potato, onions, carrot and apricots and toss to coat in the oil. Add the quartered lemon, then roast in the oven for 30 minutes.
Carefully remove the roasting pan from the oven and tip in the chickpeas, then return to the oven for a further 10 minutes.
Remove the roasting pan from the oven and scatter with the parsley, pomegranate seeds and pistachios. Season to taste with salt, then serve.
E A S Y T I P: Use the remaining half of the pomegranate for my chickpea and olive orzo bake (page 92).
Recipe reprinted with permission from Hardie Grant Books.