Whether you eat a veggie Sunday roast or just like roast veggies, learning to roast local seasonal organic veggies yourself is good! Easy Pan Roasted Vegetables (Minimalist Baker) use any veggies you like – this dish uses onion, potato, sweet potato, parsnip, carrots and beetroot.
Choose toxin-free roasting pans, using local rapeseed oil. Check medication before eating lots of green veggies. Avoid hard carrots for children/choking hazards. Keep these recipes away from pets due to toxic ingredients (garlic, onion, leeks, chives, mushrooms, nutmeg).
Sheet Pan Roasted Winter Vegetables (Full of Plants) uses beetroots, carrots, parsnips, Brussels sprouts and fennel, for a hearty meal.
Oil-Free Roasted Vegetables (Minimalist Baker) use spices and other flavours, to cut the fat.
Katy’s Vegan Roasting Pan Book
Vegan Roasting Pan is a beautiful book of 70 oven-to-table recipes that are cooked in just one tin – a roasting tin, baking sheet or muffin tin, plus a few select pieces of preparation equipment. Whether you’re a kitchen pro or a vegan beginner, it’s time to let your oven do all of the hard work for you. The recipes are organised into four chapters:
- Light (simple lunches and light suppers)
- Supper (one-pot hearty meals for all the family)
- Extras (easy to prepare sides & snacks)
- Sweets (bakes, puddings & breakfast ideas)
- Sticky Maple Aubergine with Crushed Peanuts
- Watermelon Nicoise & Oven-Fried Nuggets
- Apple & Ginger Dahl
- Low & Slow Rice Pudding
- Blackberry & Peach Tart
There are also tips with each recipe, and advice on freezing and batch cooking. Katy Beskow is self-taught chef and cooking instructor, who learned to cook while studying in London. Her no-nonsense Yorkshire style has made her one of England’s best-selling vegan cookbook authors.