Vegetarian Dinner's in the Oven: One-Pan Vegetarian and Vegan Recipes

By Fred Moody

Healthy and simple vegetarian and vegan recipes
With 75 recipes that are easily prepared in one pan: Whether you have only half an hour or an entire afternoon, the 75 recipes featured in Vegetarian Dinner's in the Oven are healthy, simple, and require minimal prep and cleanup. The vegetarian and vegan recipes in this book are organized into cooking times—from quick dishes requiring 30 minutes or less to full meals that are ready in an hour to slow recipes that take an hour or more.


• Featuring menu-planning ideas, helpful infographics, and show stopping photos of almost every dish


• Vibrant cookbook will be a go-to staple for entertaining friends and family


• Rukmini Iyer is a food stylist, food writer, and recipe developer based in London. She is the author of Dinner's in the Oven: Simple One-Pan Meals, The Roasting Tin, and The Green Roasting Tin
Fans of Mark Bittman's Dinner for Everyone and Carla Lalli Music's Where Cooking Begins will love preparing the simple and filling recipes in Vegetarian Dinner's in the Oven.
Vegetarians, vegans, and carnivores alike will happily dig in to these 75 one-pan recipes.

• Makes a great housewarming or wedding shower gift


• Mouthwatering recipes include Crispy Kale and Bulgur Salad, Quick-Cook Leek Orzotto, Squash and Gorgonzola Tart with Figs and Pecans, Smoked Tofu with Fennel, Bok Choy and Peanut Satay Dressing, Pantry Pasta Bake, and much more.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Mar 19, 2019
• ISBN: 9781452177076

Fred Moody

Fred Moody was raised in the Pacific Northwest. The former managing editor of Seattle Weekly, his journalism has appeared in numerous publications, including The New York Times and The Wall Street Journal. His previous books include I Sing the Body Electronic and The Visionary Position. He and his wife, Anne, have three daughters and live on an island in Puget Sound, near Seattle.

Book preview

1 | QUICK

30 MINUTES OR LESS IN THE OVEN

SMOKED TOFU WITH FENNEL, BOK CHOY & PEANUT SATAY DRESSING (V)

FAJITA-SPICED MUSHROOMS & PEPPERS WITH STILTON & SOUR CREAM

LIME & CILANTRO MUSHROOMS WITH BOK CHOY & ASPARAGUS (V)

SWEET DREAMS ARE MADE OF GREENS (V)

CRISPY KALE & BULGUR SALAD WITH POMEGRANATE, PRESERVED LEMON, GOAT CHEESE & ALMONDS

PANTRY PASTA BAKE: CRISPY RED BELL PEPPER & CANNELLINI BEANS WITH GORGONZOLA

ALL-IN-ONE ROASTED TOMATO & BAY ORZO WITH BLACK PEPPER (V)

RAINBOW TABBOULEH WITH AVOCADO, RADISHES & POMEGRANATE (V)

QUICK-COOK LEEK ORZOTTO WITH ASPARAGUS, HAZELNUTS & ARUGULA (V)

QUICK-ROASTED FENNEL & BULGUR WITH MOZZARELLA, FIGS, POMEGRANATE & DILL

BAKED EGGS WITH BEET, CELERY ROOT, DILL & FETA

ROASTED RED CABBAGE WITH CRISP GARLIC CROUTONS, APPLES, RAISINS & MÂCHE LETTUCE (V)

CARROT & KALE FATTOUSH: CRISP PITA WITH SPICED ROASTED CARROTS, KALE, DATES & LEMON (V)

ROASTED CABBAGE QUARTERS WITH SICHUAN PEPPER, SESAME & MUSHROOMS (V)

GREEN MACHINE, ROASTED GREENS WITH RAS EL HANOUT, BULGUR & RICOTTA

LUNCHBOX PASTA SALAD: QUICK-ROAST BROCCOLI WITH OLIVES, SUN-DRIED TOMATOES, BASIL & PINE NUTS (V)

CRISPY TAMARIND SPROUTS WITH PEANUTS & SHALLOTS (V)

SPICY HARISSA SPROUTS & BROCCOLI WITH HALLOUMI, SPINACH &