One-Dish Vegan: More than 150 Soul-Satisfying Recipes by Robin Robertson

51ZQ6T67SWL__BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA278_PIkin4,BottomRight,-46,22_AA300_SH20_OU01_One is the only number Robin Robertson needs in her cookbook “One-Dish Vegan.” Robertson offers more than 150 one-pot, one-skillet and one-bowl recipes suitable for weeknight dinner.

Robertson’s opening hook grabbed my attention: whole grains, less oil and simple preparation. The recipes include many legumes — all available at any supermarket. Some recipes include the standard vegan proteins tofu, tempeh and seitan, and Robertson offers a concise, informative overview of these three. For the relatively new vegan, as I am, and for bean-curious cooks, I wanted to see a more detailed bean introduction.

I tried several soup-pot recipes. The curried scent of Senegalese-inspired red-lentil soup beckoned my family to dinner. This spicy, stew-y soup paired well with chunks of sourdough baguette. Next time I will try it with a scoop of bulgur and a tad less cayenne. As I prepared it, this soup would better be described as Senegalese-inspired vegetable soup with red lentils. The cup of lentils disappeared into the mix of cabbage, sweet potato, carrot, tomato and onions.

Tuscan pasta and bean soup was more minestrone than the minestrone with rice a few pages earlier in the soup chapter. My zucchini took longer to cook than the corn-quinoa pasta I used. With a gluten-free option, I suggest adding pasta five to 10 minutes after the zucchini to keep the pasta’s bite.

I can’t wait to explore the chili chapter and some of the other easy and delicious, square meals in Robertson’s book.



Senegalese-inspired red lentil soup

NOTE: Gluten-free and soy-free.

Serves 4

  • 1 tablespoon vegetable oil or ¼ cup water
  • 1 large yellow onion, chopped
  • 1 carrot, peeled and chopped
  • 2 garlic cloves, minced
  • 1 cup dried red lentils
  • 2 tablespoons curry powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 large sweet potato, peeled and diced
  • 2 cups shredded or chopped cabbage
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 5 cups vegetable broth
  • Salt
  • Chopped unsalted roasted peanuts or cashews, for garnish

Heat the oil or water in a large pot over medium heat. Add the onion and carrot and cook for 5 minutes. Stir in the garlic, lentils, curry powder, coriander, cayenne, sweet potato, cabbage, and tomatoes with their juices. Add the broth and bring to a boil. Reduce the heat to a simmer, add salt to taste, and cook, stirring occasionally, until the lentils and vegetables are soft, about 30 minutes. If the soup becomes too thick, stir in additional broth.

Serve hot, garnish with peanuts.

Tuscan pasta and bean soup

Gluten-free option; soy-free

Serves 4 to 6

  • 1 tablespoon olive oil or ¼ cup water
  • 1 medium-size yellow onion, minced
  • 3 garlic cloves, minced
  • 1 (6-ounce) can tomato paste
  • ½ teaspoon dried oregano
  • ½ teaspoon dries basil
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups vegetable broth, or more if needed
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 ½ cups uncooked elbow macaroni or other small pasta such as ditalini
  • 2 medium-size zucchini, cut into ¼-inch dice
  • 3 cups cooked borlotti or cannellini beans or 2 (15.5 ounce) cans borlotti or cannellini beans, rinsed and drained
  • 2 tablespoons minced fresh Italian parsley

Heat the oil or water in a large pot over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook, stirring, for 1 minute. Blend in the tomato paste, oregano, basil, and red pepper flakes (if using). Stir in the broth. Add the bay leaf and salt and pepper to taste and bring to a boil. Reduce the heat to medium and simmer for about 20 minutes.

Return to a boil and stir in the macaroni, zucchini, and beans. Reduce the heat to a simmer and cook until the macaroni and zucchini are just tender, about 10 minutes. Add a little more broth, if needed. Remove the bay leaf, then taste and adjust the seasonings if needed. Stir in the parsley and serve hot.

Bombay beans with chutney

Gluten-free and soy-free

Serves 6

  • 1 tablespoon olive oil or ¼ cup water
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups)
  • 1 large red bell pepper, seeded and chopped
  • 1 jalapeno chile, seeded and minced (optional)
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can diced tomatoes, undrained
  • 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans dark red kidney beans, rinsed and drained
  • 1 cup vegetable broth
  • Salt
  • ½ cup mango chutney

Heat the oil or water in a large pot over medium heat. Add the onion, garlic, green beans, bell pepper, and jalapeno (if using), cover, and cook until softened, about 5 minutes. Stir in the curry powder, cumin, coriander, cayenne, and tomato paste. Add the tomatoes with their juices, kidney beans, broth, and salt to taste. Bring to a boil, then reduce the heat to a simmer and cook until the vegetables are tender, about 30 minutes.

Stir in the chutney and simmer until the desired consistency is reached, about 10 minutes longer. Serve hot.


If you would like to learn more about this book, click here



Get Vegan Bits

Subscribe to Vegan Bits. Get beautiful images, recipes, and vegan-related news in your email.

You have Successfully Subscribed!