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The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners by Rukmini Iyer

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Notes about this book

  • saarwouters on March 10, 2019

    Roasted Cauliflower with Chickpeas, Spring greens, Lemon and Tahini: nice dish with lovely flavours. We used spinach for greens.

  • saarwouters on March 10, 2019

    Crisp Cauliflower Steaks with Harissa and Goat's Cheese: this was a great vegetarian weeknight dish. It was plenty as a main course for 3 (but not enough for 4, as the recipe states - at least not in our family). The roasted cauliflower leaves were a really delicious surprise!

  • Hannaha100 on November 02, 2018

    Leek orzotto: used 325g sliced leeks (about half a pack frozen). This was a success! Would make again.

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  • ISBN 10 1910931896
  • ISBN 13 9781910931899
  • Published Jul 05 2018
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Square Peg

Publishers Text

With the 75 recipes in this book you simply pop your ingredients in a tin and let the oven do the work. Every recipe is vegan or vegetarian (with an option to make it vegan), and all of them are simple, healthy and delicious.

This fast and fuss-free formula is perfect for anyone who wants to cook more easy vegetarian and vegan meals day-to-day. With four recipes for every vegetable and helpful infographics there is something for everyone. The recipes, which span super-greens to indulgent chillis, take flavour inspiration from around the world. For example:

  • Miso aubergine with chilli, pak choi, tofu and peanuts
  • Three bean chilli with avocado, chipotle and coriander
  • Beetroot, chickpea and coconut curry with flatbreads and coconut yogurt

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