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!

Notes about Recipes in this book

  • 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.

  • 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.

  • 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.

  • 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.

  • Quick cook leek orzotto with asparagus, hazelnuts & rocket

    • Hannaha100 on May 25, 2020

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

    • hamiltongross on June 07, 2020

      Really enjoyed this. Delicious with the hazelnuts!

    • Charlotte_vandenberg on November 09, 2020

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

  • 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.

  • Crispy gnocchi with mushrooms, squash and sage

    • 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.

  • 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.

  • 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.

  • 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.

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

    • 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.

    • 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.

  • 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.

  • Creole spiced leek & mushroom tart

    • 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.

    • 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).

  • 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).

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

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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  • ISBN 10 1910931896
  • ISBN 13 9781910931899
  • 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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