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

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    • Categories: Pasta, doughs & sauces; Quick / easy; Stews & one-pot meals; Main course; Cooking for 1 or 2; Italian; Vegan; Vegetarian
    • Ingredients: orzo pasta; vegetable stock; cherry tomatoes on the vine; red onions; bay leaves; basil; black peppercorns
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    • Categories: Quick / easy; Salads; Stews & one-pot meals; Lunch; Main course; Picnics & outdoors; Middle Eastern; Vegan; Vegetarian
    • Ingredients: bulgur wheat; vegetable stock; baby vine tomatoes; lemons; coriander leaves; parsley; spring onions; radishes; avocados; pomegranate seeds
    • Accompaniments: Herby roasted peppers stuffed with artichokes, olives & feta
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    • Categories: Quick / easy; Stews & one-pot meals; Main course; Thai; Vegan; Vegetarian
    • Ingredients: okra; oyster mushrooms; lemongrass; kaffir lime leaves; sesame oil; fresh ginger; tom yum paste; tinned coconut milk; soy sauce; red chillies; spring onions
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    • Categories: Dressings & marinades; Quick / easy; Stews & one-pot meals; Main course; Cooking for 1 or 2; Vegan; Vegetarian
    • Ingredients: sweetheart cabbage; shiitake mushrooms; sesame oil; Sichuan peppercorns; soy sauce; red chillies; rice wine vinegar; sesame seeds
    • Accompaniments: Smoked tofu with fennel, pak choi & peanut satay dressing
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    • Categories: Curry; Quick / easy; Stews & one-pot meals; Main course; Cooking for 1 or 2; Indian; Vegan; Vegetarian
    • Ingredients: carrots; green beans; cauliflower; fresh ginger; mustard seeds; turmeric; chilli powder; curry leaves; peanuts; coconut milk yogurt
    • Accompaniments: Beetroot, chickpea & coconut curry
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    • Categories: Quick / easy; Stews & one-pot meals; Main course; Picnics & outdoors; Indian; Vegan; Vegetarian
    • Ingredients: Brussels sprouts; banana shallots; tinned chickpeas; ground cumin; ground coriander; chilli powder; tamarind paste; salted peanuts; coriander leaves; coconut milk yogurt
    • Accompaniments: Okra & chickpea curry with almonds
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    • Categories: Grills & BBQ; Quick / easy; Stews & one-pot meals; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: baby portobello mushrooms; shiitake mushrooms; asparagus; pak choi; sesame oil; limes; soy sauce; coriander leaves
    • Accompaniments: Miso aubergines with tofu, sesame & chilli
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    • Categories: Quick / easy; Stews & one-pot meals; Pasta, doughs & sauces; Main course; Italian; Vegan; Vegetarian
    • Ingredients: orzo pasta; vegetable stock; leeks; asparagus; lemons; hazelnuts; rocket
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    • Categories: Quick / easy; Salads; Stews & one-pot meals; Lunch; Summer; Vegan; Vegetarian
    • Ingredients: chicory; radishes; asparagus; rosemary; oranges; ready-cooked Puy lentils; watercress
    • Accompaniments: Carrot tarte Tatin
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    • Categories: Curry; Stews & one-pot meals; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: sweet potatoes; lemongrass; fresh ginger; red chillies; tinned coconut milk; vegetable stock; straight to wok noodles; limes; coriander leaves
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    • Categories: Dressings & marinades; Rice dishes; Stews & one-pot meals; Main course; Asian; Vegetarian; Vegan
    • Ingredients: aubergines; firm tofu; miso paste; sesame oil; fresh ginger; spring greens; red chillies; garlic; limes; soy sauce; spring onions; sesame seeds; white rice
    • Accompaniments: Lime & coriander mushrooms with pak choi & asparagus
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    • Categories: Pasta, baked; Stews & one-pot meals; Main course; Cooking for 1 or 2; Winter; Italian; Vegetarian; Vegan
    • Ingredients: gnocchi; squash; baby chestnut mushrooms; sage; basil; pine nuts
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    • Categories: Dressings & marinades; Stews & one-pot meals; Main course; Vegetarian; Vegan
    • Ingredients: cauliflower; tinned chickpeas; red onions; spring greens; ground cumin; ground coriander; ground ginger; smoked paprika; tahini; lemons; coriander leaves; pumpkin seeds; flatbread
    • Accompaniments: Persian mushrooms with pomegranate & walnuts
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    • Categories: Curry; Rice dishes; Stews & one-pot meals; Main course; Cooking for 1 or 2; Vegetarian; Vegan
    • Ingredients: onions; okra; ground cumin; ground coriander; turmeric; chilli powder; smoked paprika; tinned chickpeas; fresh ginger; tinned chopped tomatoes; flaked almonds; coriander leaves; basmati rice; vegan yogurt
    • Accompaniments: Crispy tamarind sprouts with peanuts & shallots
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    • Categories: Salads; Stews & one-pot meals; Lunch; Main course; Picnics & outdoors; Cooking for 1 or 2; Middle Eastern; Vegetarian; Vegan
    • Ingredients: kale; carrots; sumac; wholemeal pitta bread; lamb's lettuce; dates; lemons; ready-cooked Puy lentils
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  • show
    • Categories: Dressings & marinades; Stews & one-pot meals; Main course; Cooking for 1 or 2; Spanish; Vegetarian; Vegan
    • Ingredients: aubergines; long red peppers; vine tomatoes; red onions; thyme; almonds; basil
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    • Categories: Stews & one-pot meals; Main course; North African; Vegetarian; Vegan
    • Ingredients: pearl barley; vegetable stock; fresh ginger; cauliflower; ras el hanout; spinach; pomegranate seeds; toasted almonds; coriander leaves
    • Accompaniments: Aubergines with tomatoes, harissa & almonds
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Notes about this book

  • stockholm28 on March 06, 2022

    The U.S. version is called ”Vegetarian Dinner’s in the Oven”

  • K_Simpz on January 16, 2022

    This is my favourite cook book ever, so many easy and delicious recipes. I massively cut back on my meat consumption a few years ago, and it was this book and Fresh India that made that change really easy and fun.

  • 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!

Notes about Recipes in this book

  • Aubergines with tomatoes, harissa & almonds

    • rodillagra on January 17, 2021

      As with all aubergine recipes I used much more oil than suggested. Tasty. Added a lot more almonds to up the protein.

  • Crispy gnocchi with mushrooms, squash and sage

    • rodillagra on January 11, 2021

      This was very tasty. The gnocchi didn't go crisp but more chewy. It made a pleasant change. I used an extra 100g of mushroom as that was as much as I had and it seemed silly not to.

    • rosyannposy on October 31, 2019

      I love the flavours of this dish, especially the roasted mushrooms. Unfortunately I can't get the gnocchi to come out right. I have tried 3 times but the gnocchi comes out tough. First time with fresh gnocchi and after soaking it fell apart, next two times with Frozen and they were tough. So will make this but will cook gnocchi separately. It's too bad, I really wanted the dish to cook all together.

  • Groundnut stew: sweet potato in a peanut & tomato sauce

    • TrishaCP on April 30, 2021

      I agree with eeeve that this was missing some brightness. I enjoyed it the night I made it, but I didn’t want any of the leftovers.

    • alexthepink on January 08, 2020

      My favourite from this book so far. Utterly delicious and very easy. I used chopped red chilli as I couldn't find a Scotch Bonnet in France.

    • eeeve on April 30, 2020

      This one was too sweet for my liking, I was missing something sharp/fresh (in addition to coriander leaves) to balance things out. Very quick to put together and by no means inedible, I just didn’t like it enough to repeat.

    • mademoisielle on March 19, 2021

      This was delicious and very easy to make! I increased the sauce slightly as I had more leftover tomatoes (good decision :))

  • Herby roasted peppers stuffed with artichokes, olives & feta

    • Hellyloves2cook on June 27, 2020

      Should be titled. Herby Roasted Pepper Stuffed with Artichokes, Pine Nuts and Feta. No olives featured at all in the recipe. Which I forgot all about until I had made them! Made last night as part of a dinner. Very easy to make. Replaced breadcrumbs with gf option to make it suitable for me to eat. I was interested with the use of artichokes in the stuffing. It works well. They were very well received by the vegetarians as well as the meat eaters in the family.

  • Gently spiced pearl barley with tomatoes, leeks, dill & pine nuts

    • eeeve on January 24, 2021

      Husband liked this one, I was a bit underwhelmed. For me, something was missing, maybe even a good portion of protein, not just the scattering of pine nuts. The recipe made a massive quantity, so tonight I'll add some cheese to the leftovers and stuff them into peppers. I liked that the only 'cooking' involved was chopping everything and putting into a roasting dish, but I don't think I'll bother again.

    • sharonbakar on April 29, 2022

      Nice texture but without too much flavour.

  • Creole spiced leek & mushroom tart

    • eeeve on April 13, 2020

      I loosely followed the instructions for this to use up a block of puff pastry, leeks and some leftover tomato & lentil sauce. No mushrooms or cream cheese in the house. The tart actually came out okay! Some cream cheese or so might have been nice, but this was another episode of quarantine style cooking... Oh, and next time I'll probably chop up the leeks, as I found them a bit difficult to cut up (though it obviously looks much better to place them in whole lengths).

    • Hannaha100 on April 19, 2020

      Made with vegan cheese, half with spices and half without. Chopped the leek because it was regular sized. The vegan cheese melted completely because it's oil based so might use something different next time. DH and I quite liked it but girls didn't.

    • aeybkme on March 02, 2022

      This is really delicious! My favourite recipe in the book.

  • Roasted cauliflower with chickpeas, spring greens, lemon & tahini

    • eeeve on October 07, 2020

      We liked this a lot - big fan of roasted cauliflower anyway. Also liked the crispy kale leaves (in place of spring greens), and the tahini dressing. Cut the amount of salt (for both spice mix and dressing) in half and thought it was still pretty salty.

    • Jb_ on October 24, 2021

      We cook this a lot. Really unusual and delicious. Use the cauli leaves!

  • Miso aubergines with tofu, sesame & chilli

    • eeeve on January 21, 2021

      We liked this, the tofu came out great with the miso marinade. Also really loved the chilli-ginger-soy dressing that's going over everything after roasting! Found it a bit of a faff to 'massage' the miso paste mix into all the ingredients; will try and find a miso that's more runny than the one I currently have at home. The miso aubergine recipe I usually make just has you brush the paste/sauce over everything which is easier and quicker.

    • Katemcalex on February 01, 2022

      I enjoyed this overall. The dressing was really tasty and the aubergine and tofu cooked beautifully however I found the miso marinade just a bit too overpowering. I used hatcho miso which is very thick and strong, and perhaps a different type would have been better, but the recipe didn't specify what to use. As mentioned by someone else the massaging was a bit of a pain. I'd make this again but using half the miso and some hot water to thin it down.

    • aeybkme on March 02, 2022

      I'd add half the lime next time as I count it very bitter.

  • All-in-one sweet potato Thai curry

    • eeeve on March 22, 2020

      Cooked this on the hob, not in the oven. Added a red pepper, left out the noodles and served over sticky rice. Came out really nice, wasn't too much of a faff to make, so will probably make again.

    • aeybkme on March 02, 2022

      I really didn't like this. I found it went very starchy once the noodles were added. I'd recommend NOT using any of the straight to wok noodles and cooking your own rice noodles to be added before serving.

    • sharonbakar on April 29, 2022

      Excellent and easy. I used more lemongrass than the recipe asks for (i grow it in the garde) and I also added slices of galangal (lengkuas) which I also grow these additions took the Thai flavours up a notch. I used glass noodles and they worked well. Why doesn't she mention adding salt? I think a tablespoon of fish sauce would be the best seasoning.

  • Lunchbox pasta salad: quick-roast broccoli with olives, sunblush tomatoes, basil & pine nuts

    • eeeve on April 26, 2020

      We liked this a lot, most probably because the olives gave such a pleasant salty-ness to the dish. Subbed cherry tomatoes for sunblush ones as didn't have those in, and no lemon or basil either. Loved the pine nuts in there.

    • Hannaha100 on July 08, 2020

      We loved this too! Used plum tomatoes instead of sunblush and used EVOO. Kept pine nuts and lemon for adults. Uses pretty much a whole jar of olives when doubled. M1 wanted some extra "sauce" so stirred some tomato in, M2 said it was "great pasta". Would 100% make again.

    • Jb_ on October 24, 2021

      A staple - so easy and tasty.

    • sharonbakar on May 30, 2022

      This was quick and easy and very nice. I used marinated sundried tomatoes from a jar (which were fine) and Kalamata olives (much nicer in my opinion) and majoram as I didn't have basil. The lemon juice was overwhelming and next time I won't use as much.

  • Whole roasted cabbage quarters with Sichuan pepper, sesame & mushrooms

    • eeeve on October 07, 2020

      Made this without mushrooms, as none at home, and added a few courgettes instead to use them up. Thought the cabbage with dressing was great! Served this with pasta (duh - the 3yo's request) but some jasmine rice would have been ace! Will def make again.

    • Hannaha100 on March 11, 2021

      Made a version very loosely based on this as daughter is allergic to sesame and hates pepper. Roasted cabbage quarters and ordinary chestnut mushrooms (halved) in olive oil and salt and it came out really well. Served with rice and tofu. M1 ate all of hers. M2 really liked the mushrooms but not so keen on the cabbage. Would make this again.

  • All-in-one roasted tomato and bay orzo with black pepper

    • eeeve on March 03, 2020

      I do like the idea of chucking everything into a roasting tin and letting the oven get on with it, but I wasn't too keen on the outcome. I had used little stars pasta instead of orzo - not sure if that was the the problem - but everything came out quite sticky and starchy. Not sure if I'd repeat tbh.

    • Leo on April 23, 2022

      My son has named this one 'crack' orzo. For a confirmed carnivore that's praise indeed!

    • Hannaha100 on December 27, 2020

      We actually really liked this. It's a very easy one to prepare - quick initial prep and then hands off in the oven. We didn't have quite enough tomatoes but still came out fine. The orzo has a very slight crunch and was a little starchy, in the same way a risotto is. The flavours are subtle rather than bold. We added the black pepper at the end for adults only. No extra salt added because stock was salty. Everybody liked this (although M1 hates the red onion). I might up the amounts of pasta next time or serve with a side dish of some kind.

  • Crispy gnocchi with roasted peppers, chilli, rosemary & ricotta

    • eeeve on January 08, 2022

      We enjoyed this dish, but it didn’t wow us. The preparation method for the gnocchi is certainly interesting, and ours didn’t come out dry. Used feta in place of the ricotta. The recipe states these are two generous portions, but they’d be huge, especially with a salad on the side. Might try tomorrow’s leftovers with a fried egg on top.

    • MilduraSO on May 18, 2020

      This was my second disappointing recipe in the book. It was pretty dry, even with extra ricotta added at the table. The gnocchi was also quite tough.

  • Crisp cauliflower steaks with harissa & goat's cheese

    • eeeve on April 27, 2020

      This one wasn’t for us. Probably personal preference, but found it all a bit too dry, even with yoghurt on the side. Won’t repeat.

  • Oven-baked ratatouille: slow cooked courgette, aubergines, peppers & tomatoes

    • Leo on May 12, 2020

      I didn't have high expectations but this was extremely good. I used two cans of cherry tomatoes. The recipe makes loads. I used dried oregano rather than fresh basil. Very rich flavour for such simple ingredients.

  • Quick cook leek orzotto with asparagus, hazelnuts & rocket

    • Leo on April 23, 2022

      This was a find. I was looking for an emergency dinner and just happened across this one. Really quick to put together, tasty and comforting. I used the zest of the whole lemon but went easy on the juice. I resisted the temptation to cook it longer than 20 mins but left it to stand for a couple of minutes and added some parmesan so it went really oozy.

    • Charlotte_vandenberg on November 09, 2020

      Agree with other notes: a success. Will make again, maybe add a little Parmesan on top next time.

    • Hannaha100 on May 25, 2020

      Made Nov 2018: used 325g sliced leeks (about half a pack frozen). This was a success! Would make again.

    • crazyblondechick on February 11, 2022

      Wasn’t a fan, sharp and definitely had something lacking.

    • oneshotcuisine on April 17, 2021

      Found it a bit too astringent. Lovely fresh taste but lacked something. Will try sprinkling feta when I heat up the leftovers and see if that works. Probably won’t make again

    • hamiltongross on June 07, 2020

      Really enjoyed this. Delicious with the hazelnuts!

    • Jb_ on October 24, 2021

      Love this recipe. Comforting and easy to make.

  • Butter roasted harissa leeks & beetroot with bulgur wheat & feta

    • Charlotte_vandenberg on September 23, 2020

      Just right, not too spicy. Nice one-pot dish that was very much appreciated after a busy day.

  • Quick roasted fennel & bulgur wheat with mozzarella, figs, pomegranate & dill

    • Charlotte_vandenberg on October 05, 2020

      Very pretty dish, made this for guests at lunch time. Also very nice when reheated in the oven the day after with figs and mozzarella on top.

  • Leek & Puy lentil gratin with a crunchy feta topping

    • Charlotte_vandenberg on October 05, 2020

      Very filling. Nice to serve with a green salad on the side.

    • Hannaha100 on September 30, 2020

      500g leeks = 3 standard size. Made with vegan feta cheese and some oaty creme fraiche mixed with half a can of coconut milk. Adults liked, kids didn't. M1 ate leeks. Filling.

  • Sweet potato & parsnip tagine with dates and coriander

    • Hannaha100 on November 25, 2020

      500g parsnips = 5 parsnips. Used frozen sweet potato. Had to cut cooking time short to 45 mins due to complaints and was fine. Would do full time if poss though. We had with flatbread (recipe suggests flatbread or couscous). DH and I liked this, girls ate some parsnip under duress. M1 didn't like the "sauce" (? Ras el hanout). One to repeat when they're a bit older maybe. Toasted almonds were a surprise success.

  • Spiced roasted carrot & bean curry

    • Hannaha100 on July 27, 2019

      One of those recipes that I would never have dreamed up myself. I made as directed except for chilli powder and served lemon juice and yoghurt on the side which worked well (not everyone wanted). Doubled the veg and oil but kept spices the same. We liked this (DH: it's oily and salty in a good way), M1 tolerated it, M2 wouldn't touch but she's v fussy at the moment. Pretty straightforward to prepare, could prep veg in advance. Would make again.

  • Spicy harissa sprouts & broccoli with halloumi & spinach

    • Lepa on May 16, 2020

      We made this for lunch and it was so delicious! We piled it on warm naan and the combination of spicy, charred veggies and haloumi with bread and yogurt took it to another level. I just got this book and am now excited to explore it more, as this meal was truly excellent (and so, so easy).

  • Three bean chilli with avocado salsa

    • oneshotcuisine on April 17, 2021

      This is a delicious and easy recipe. Leftovers also heat up well. It’s become a firm and regular favourite.

    • Jb_ on October 24, 2021

      We batch cook this a lot - love it. Don't like mushrooms so replace with more peppers. Don't omit the Chipotle- it makes it.

    • sharonbakar on April 29, 2022

      This is easy and delicious and I've made it several times. It is good with brown rice or flatbread. I tend to use a couple of tins of Heinz 5 Beans!

  • Sweet potato with mozzarella, onions & basil

    • sophiemostly on May 18, 2020

      To make this vegan - skip the cheese part and top with high quality hummus, remembering to keep the herb oil drizzle.

  • All-in-one sticky rice with broccoli, squash, chilli & ginger

    • MilduraSO on May 18, 2020

      I didn’t mind this but Mr M really disliked it. So much so, that after three mouthfuls he went and made some toast. I had very high hopes but sadly can't think of how to fix it. The dressing is nice but would be too much if the volume was increased. The squash and rice was a bit bland and mushy, I doubt salt would help enough to make it worthwhile.

    • griffinsnight on November 13, 2021

      Really liked the flavours but I had mixed the squash through so it turned out quite mushy when I added the whole dressing

  • Baked eggs with beetroot, celeriac, dill & feta

    • Anne_em on January 11, 2021

      I made these as I had both celeriac and beetroot from my veggie box and always on the lookout for new recipes. It is pretty healthy and filling but not sure I will make this again this way. The veggies were still a bit raw and the egg overcooked (In the oven for 20min) and the large amount of feta and yogurt made the whole think a bit heavy on the palate. I think it may be nicer to turn the grated celeriac/beetroot into fritters (add an egg, about half of the feta cheese from the recipe or replace the feta with parmesan/pecorino, and a bit of flour to bind) and serve with a poached egg and a dill-based yogurt sauce. Maybe add some cooked sliced onion to the mix as well.

  • Carrot tarte Tatin

    • Caja on April 26, 2022

      I would maybe put slightly more mustard on as we couldn't taste it. Drizzled some honey over the carrots at the end which was nice

  • Hasselback squash with roasted onions, leeks & feta

    • K_Simpz on January 28, 2022

      This recipe is one of the more labour intensive from the book and also pretty disappointing for me. The stock evaporated quickly, leaving the onion and leek to burn. I think part of the issue was I should have used a small tin to keep everything close together and the stock level higher. This is unlike the rest of the book where things should be spaced out. Overall it wasn't horrible, and the squash was nicely cooked, but I wouldn't bother making it again.

  • Indonesian salad with warm potatoes, green beans, beansprouts & peanut-coconut dressing (Gado gado)

    • aeybkme on March 02, 2022

      I've made this more times than I can count. I get three portions out of it.

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  • ISBN 10 1910931896
  • ISBN 13 9781910931899
  • Linked ISBNs
  • Published Jul 05 2018
  • Format Hardcover
  • 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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