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One-Dish Vegan: More than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners
Vegan books have risen to a dominant sales position in the vegetarian category. One-dish meals are perennially popular on American tables, and books devoted to one-dish cooking perform well. Robin Robertson's One-Dish Vegan is the first book at the intersection of these two powerful cookbook categories.
Robin Robertson has built a publishing record of very successful titles in the vegetarian category. She is known for her creativity in the kitchen, for the breadth of enticing ingredients and flavors with which she works, and for her expertise in vegetarian nutrition--with a special focus lately on how vegans still can get enough protein in their diets. Typically, it takes two or three courses or dishes to make a well-rounded vegan meal. To meet this criterion in one dish takes the kind of ingenuity and expert knowledge that Robertson possesses.
One-Dish Vegan contains more than 150 recipes. They range from the most popular categories of one-dish dining like stews, chilis, and casseroles (and other baked dishes) to a host of stovetop sautes and stir-fries as well as substantial salads and dishes that feature pasta as well as other noodles, such as Asian noodles. The recipes are at once homey and adventuresome, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors.
Robin Robertson has built a publishing record of very successful titles in the vegetarian category. She is known for her creativity in the kitchen, for the breadth of enticing ingredients and flavors with which she works, and for her expertise in vegetarian nutrition--with a special focus lately on how vegans still can get enough protein in their diets. Typically, it takes two or three courses or dishes to make a well-rounded vegan meal. To meet this criterion in one dish takes the kind of ingenuity and expert knowledge that Robertson possesses.
One-Dish Vegan contains more than 150 recipes. They range from the most popular categories of one-dish dining like stews, chilis, and casseroles (and other baked dishes) to a host of stovetop sautes and stir-fries as well as substantial salads and dishes that feature pasta as well as other noodles, such as Asian noodles. The recipes are at once homey and adventuresome, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors.
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First published September 10, 2013
59 people are currently reading
462 people want to read
About the author
Robin Robertson
40 books60 followersAn experienced chef and consultant, Robin Robertson worked for many years in restaurants and catering in northeastern Pennsylvania and Charleston, South Carolina before she began writing cookbooks. In 1988, she left the restaurant business and became vegan for ethical reasons. She then rededicated her life to writing and teaching gourmet vegan cooking.
Over the years, she has fine-tuned her plant-based diet into an eclectic and healthful cooking style which she thinks of as a creative adventure with an emphasis on the vibrant flavors of global cuisines and fresh ingredients.
The author of more than 20 cookbooks, including the bestselling Vegan Planet, 1,000 Vegan Recipes, Vegan Fire and Spice, Vegan on the Cheap, and Quick-Fix Vegan, Robin also writes “The Global Vegan” column for VegNews Magazine and was a contributing editor and columnist for Vegetarian Times. She has also written for Cooking Light, Natural Health, Better Nutrition, Restaurant Business, and other magazines.
Robin Robertson has the professional experience in classic, contemporary, international cuisines to show you how to use plant-based ingredients to make the family favorites you grew up with and learn the secrets of exotic international cuisines, too.
Robin lives in Virginia’s Shenandoah Valley with her husband Jon and their cats Gary and Mitzi.
Source: http://robinrobertson.com/about-me/
Over the years, she has fine-tuned her plant-based diet into an eclectic and healthful cooking style which she thinks of as a creative adventure with an emphasis on the vibrant flavors of global cuisines and fresh ingredients.
The author of more than 20 cookbooks, including the bestselling Vegan Planet, 1,000 Vegan Recipes, Vegan Fire and Spice, Vegan on the Cheap, and Quick-Fix Vegan, Robin also writes “The Global Vegan” column for VegNews Magazine and was a contributing editor and columnist for Vegetarian Times. She has also written for Cooking Light, Natural Health, Better Nutrition, Restaurant Business, and other magazines.
Robin Robertson has the professional experience in classic, contemporary, international cuisines to show you how to use plant-based ingredients to make the family favorites you grew up with and learn the secrets of exotic international cuisines, too.
Robin lives in Virginia’s Shenandoah Valley with her husband Jon and their cats Gary and Mitzi.
Source: http://robinrobertson.com/about-me/
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Displaying 1 - 24 of 24 reviews
March 23, 2014
This is one I wish I could own, and I might borrow it again. I often make one dish meals, sometimes eating them with a grain such as quinoa or brown rice, but often making a full meal in a single pot. This book gave me some great ideas, and quite a few of the recipes look worth making. I really like the international flavor. In many recipes there are many ingredients I’d want to substitute or change. The lack of photos is the main reason why it gets only 4 stars from me. The only photos are single color photos on the front and back covers. I like Robin Robertson’s cookbooks, and she’s prolific enough now that her books deserve those photographs of completed recipes, even though I know they’re costly. There are easy to follow instructions and there are some good extras included.
The recipe sections cover soups, main dish salads, stovetop simmers and stews, chili, sautés and stir-fries, pastas, and oven to table. There are no desserts.
I can’t list them all, but some of the recipes I’d most want to make or use for inspiration (in order of appearance) are: chickpea noodle soup; black bean soup with kale and sweet potatoes; pesto enhanced vegetable soup; Senegalese-inspired red lentil soup; red bean gumbo; creamy bean and winter vegetable soup; shiitake miso soup; rice and broccoli with lemony white bean sauce; almond bulgar with black beans, tomatoes, and kale; black bean and sweet potato chili; west coast chili; devil’s food chili; black beans and quinoa with shredded vegetables; lemony quinoa with spinach and chickpeas; fusilli with creamy summer vegetable sauce; fettuccine and broccoli with almond-herb sauce; rapini and cannellini rotini, spinach alfredo linguine; linguine with red lentil sauce; frittata primavera; cauliflower comfort bake; spinach and quinoa tart; pesto lasagna; eggplant lasagna; butternut and cremini lasagna; tetrazzini-style fettuccine; baked polenta with red beans and salsa (and the fresh tomato salsa that’s on page 179 is an example of how I like my salsas); polenta bake with spinach and mushrooms; white pizza with arugula pesto; chickpea pot pie; bulgur and white bean bake with cabbage and tomatoes.
The recipe sections cover soups, main dish salads, stovetop simmers and stews, chili, sautés and stir-fries, pastas, and oven to table. There are no desserts.
I can’t list them all, but some of the recipes I’d most want to make or use for inspiration (in order of appearance) are: chickpea noodle soup; black bean soup with kale and sweet potatoes; pesto enhanced vegetable soup; Senegalese-inspired red lentil soup; red bean gumbo; creamy bean and winter vegetable soup; shiitake miso soup; rice and broccoli with lemony white bean sauce; almond bulgar with black beans, tomatoes, and kale; black bean and sweet potato chili; west coast chili; devil’s food chili; black beans and quinoa with shredded vegetables; lemony quinoa with spinach and chickpeas; fusilli with creamy summer vegetable sauce; fettuccine and broccoli with almond-herb sauce; rapini and cannellini rotini, spinach alfredo linguine; linguine with red lentil sauce; frittata primavera; cauliflower comfort bake; spinach and quinoa tart; pesto lasagna; eggplant lasagna; butternut and cremini lasagna; tetrazzini-style fettuccine; baked polenta with red beans and salsa (and the fresh tomato salsa that’s on page 179 is an example of how I like my salsas); polenta bake with spinach and mushrooms; white pizza with arugula pesto; chickpea pot pie; bulgur and white bean bake with cabbage and tomatoes.
March 17, 2014
I love eating vegetarian/vegan, but I still struggle with coming up with enticing entrees off the top of my head. For this, I normally turn to cookbooks, like Let Them Eat Vegan!: 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family or How to Cook Everything Vegetarian. I've tried many other vegetarian/vegan cookbooks, but find many to be uninspired. This book, however, is up there with the magic that is Burton and Bittman!
So far, we have made:
1) Thai Peanut Bowl with Tofu and Asparagus
2) Caribbean Greens and Beans Soup
3) Hoisin Tempeh and Noodles
Every dish was delicious. On top of that, every dish was simple! Constructing complex flavor profiles quickly and easily without leaning on meat can be tricky for those of us raised omnivorously. But with this book added to my cookbook arsenal, inspiration is close by.
I highly recommend this book to anyone looking to cut out meat. Don't be scared by the vegan part. You'll never miss the dairy or eggs!
So far, we have made:
1) Thai Peanut Bowl with Tofu and Asparagus
2) Caribbean Greens and Beans Soup
3) Hoisin Tempeh and Noodles
Every dish was delicious. On top of that, every dish was simple! Constructing complex flavor profiles quickly and easily without leaning on meat can be tricky for those of us raised omnivorously. But with this book added to my cookbook arsenal, inspiration is close by.
I highly recommend this book to anyone looking to cut out meat. Don't be scared by the vegan part. You'll never miss the dairy or eggs!
July 26, 2013
If people are programmed to eat with their eyes first, why do some cookbooks not have pictures? That has always been a confusion to me. Give me big glossy pictures and I am more likely to purchase the cookbook and attempt the meals in hope that they come out looking and tasting the way they were intended. Cookbook authors put in a great deal of work into getting a final product out so give the reader pictures; let us see what they have strived so hard for.
OK, that rant is over, but now we are on to the next.
Porcini powder, vital wheat gluten, wheat-free tamari, tempeh - as you can tell, some of the recipes in this book are not your usual throw it in a pot and stir instructions. There is thought and a really good natural food market involved in getting the final product on the table. I do not want to turn you off this book, there are also many less complicated and very tasty sounding recipes that involved easy to find supermarket items.
The book is divided into eight chapters from Robin Robertson’s definition of one-pot cooking and prep, to soups, salads, stews, chili, sautés and pasta. The final chapter is oven to table, which translates to baked dishes.
You do not have to be a vegan to appreciate this book. Sometimes you want to include meatless and dairy less fare for you family and this is a good place to start.
OK, that rant is over, but now we are on to the next.
Porcini powder, vital wheat gluten, wheat-free tamari, tempeh - as you can tell, some of the recipes in this book are not your usual throw it in a pot and stir instructions. There is thought and a really good natural food market involved in getting the final product on the table. I do not want to turn you off this book, there are also many less complicated and very tasty sounding recipes that involved easy to find supermarket items.
The book is divided into eight chapters from Robin Robertson’s definition of one-pot cooking and prep, to soups, salads, stews, chili, sautés and pasta. The final chapter is oven to table, which translates to baked dishes.
You do not have to be a vegan to appreciate this book. Sometimes you want to include meatless and dairy less fare for you family and this is a good place to start.
April 21, 2014
I originally gave this just four stars and I'm not sure why - perhaps because there are no pictures. However, I've been cooking my way through this, have made several of the soups and chilis, and it is just outstanding. Every dish has been delicious. The BBQ sauce was indeed 5 minutes and amazing, and the "healthy butter" is better than I ever could have imagined. I just finished the Greek spinach and rice dish, and discovered that white beans are fabulous. Now I'm in the middle of the Tuscan bean and pasta soup and the Cincinnati chili - I could eat the whole pots of both. Every single thing I have made has been absolutely delicious and so flavorful. It is definitely worthy of 5 stars - and this cookbook is not just for vegans, almost all of the recipes are made with normal ingredients a non-vegan cook will have on hand.
Read
September 26, 2018What I liked: Listed Gluten Free/Soy Free at top of each recipe if appropriate.
What I did not like: There were no pictures. There should be pictures in a cookbook.
What I did not like: There were no pictures. There should be pictures in a cookbook.
June 8, 2015
This has become one of my favorite vegan cookbooks. I've had a lot of vegan cookbooks over the years, and favorite recipes from each one, but usually I pick a handful of recipes from each that I love. This is possible the first cookbook that I've wanted to try almost all of the recipes. So far I've made Spicy Soba Salad with Edamame and Cucumber, Hoppin' John with Kale, Jamaican Jerk Tempeh and Vegetables, Couscous with Edamame and Chickpeas, Thai Peanut Bowl with Tofu and Asparagus (but I used green beans because asparagus isn't in season right now). And there are 20 different chili recipes and I want to try all of them. The recipes are easy, and these that I've made are over-the-top delicious. There are no photos in the book, which would have made the book more attractive. But I don't care now because I LOVE the recipes! Oh, the other thing I love is that the serving sizes are normal. Many times in recipes you make it and the recipes says "serves six" - but you look at the finished dish and you think it would serve six small children. The recipes I made said "serves 4", and the portions are actually decent portions. I highly recommend this cookbook for everyone, whether or not you're vegan, you'll love it.
April 8, 2015
I've made about two dozen recipes from this book, and they are all super easy and super tasty. Because you are often cooking the grain in the pot with everything else, there are some longer cook times, but a lot of it is inactive.
The only hitch I ran into was cooking brown rice in the same pot as the rest of the food. Brown rice takes a million years to cook, so I never really got it 100% cooked. In the future, I would just cook the rice separately to make things easier. But cooking quinoa in the same pot worked really well.
Another convenient thing about these recipes is many of them use similar ingredients. So it's really really easy to do your prep for the week in advance, and to coordinate your shopping list.
The only hitch I ran into was cooking brown rice in the same pot as the rest of the food. Brown rice takes a million years to cook, so I never really got it 100% cooked. In the future, I would just cook the rice separately to make things easier. But cooking quinoa in the same pot worked really well.
Another convenient thing about these recipes is many of them use similar ingredients. So it's really really easy to do your prep for the week in advance, and to coordinate your shopping list.
January 24, 2014
There are so many delicious-sounding recipes in this book that I wanted to love it, especially when "One-bowl" and "One-Plate" are in the title; I'm always looking for easy, make-after-work recipes. But unfortunately, these recipes are not that accessible; there is always just one extra ingredient that I would never have on hand, like liquid smoke, or there are odd mixes of spices and vegetables that I would not have just sitting around. If you're willing to work hard for your "One-bowl" dishes, then this is the book for you. But not for me!
January 14, 2018
This is another book I adopted from the break room ARC cart awhile back. Someone else had clearly taken it home for awhile (this came out in 2013), and a few recipes had dog-eared pages (shocking for someone who works in a library, the shame! J/k, I used to do that alllll the time), but I couldn't tell if whoever had it before me made anything from it or not (if it was someone I'm friends with on here, tell me what you made and if you liked it!). Anyway, I'm totally thankful to whoever didn't want it anymore, because I love this thing!
Everything is super easy, there aren't a bunch of weird ingredients, and even though there are no photos (I know, whaaat?!?) I don't even care because the recipe names are descriptive enough to make me totally hungry for pretty much every single thing in it. I like that Robertson includes suggestions to change things up using different ingredients you might have laying around, and shortcuts, and cheaper ways to make things at home that are kind of expensive to buy in the store. And it's just my style of cooking--fast, easy, pasta and grain-heavy (mmmm!), and embraces improvisation.
I'm super excited to try some of these ASAP!
Everything is super easy, there aren't a bunch of weird ingredients, and even though there are no photos (I know, whaaat?!?) I don't even care because the recipe names are descriptive enough to make me totally hungry for pretty much every single thing in it. I like that Robertson includes suggestions to change things up using different ingredients you might have laying around, and shortcuts, and cheaper ways to make things at home that are kind of expensive to buy in the store. And it's just my style of cooking--fast, easy, pasta and grain-heavy (mmmm!), and embraces improvisation.
I'm super excited to try some of these ASAP!
May 27, 2019
This review is only based on one recipe and that might seem a little harsh but that recipe was NOT good. After reading other people's reviews I felt pretty confident that this book was going to be awesome and even doubled the recipe. Now as I recheck the reviews, I noticed that most of the reviews are from people who didn't even try to make anything yet. Why people review a book before they even read it, I'll never understand. If you're planning on trying this cookbook, I suggest skipping the fusilli with creamy summer vegetable sauce. Instead try The Oh She Glows Cookbook.
October 17, 2017
a very realistic cookbook. satisfying meals that don't call for obscure or expensive ingredients. great for families. even our picky eaters liked recipes from this book. I love the Test Kitchen veggie book but I'm sorry the prep work takes soooooooooo loooooong - this one will save you some time.
I thought some of the odder ingredients were acceptable since they were nonperishables or frozen - no, I don't use okra every day, but it's fine to get it frozen and it lasts a long time.
I thought some of the odder ingredients were acceptable since they were nonperishables or frozen - no, I don't use okra every day, but it's fine to get it frozen and it lasts a long time.
May 26, 2017
Tons of great recipes! Robin takes great pains to explain the nuances behind what "one dish" really means, but these recipes make for great family meals; good basic recipes that anyone would love. Definitely one to add to a cookbook shelf for frequent use!
September 19, 2018
Would have liked the metric conversions included in each recipe, rather than at the back of the book. Any readers using that system will have to go through and manually convert the measurements when they cook!
December 30, 2023
Loving these recipes and how easy they are to make! I've had the book for a few weeks and am trying one or two new ones per week.
Want to read
September 16, 2025E
December 3, 2014
Another good Robin Robertson cook book. Had a range of recipes in it. Gave it 4 stars instead of 5 because a lot of the recipes seemed pretty close to one another. They had but a difference on one or two ingredients. Plus it was very bean heavy. I love beans and all but mix it up a bit. Other than that, I got a bunch of useful recipes to incorporate.
March 30, 2014
Has a lot of great, high protein, heart healthy recipes. Including substitutions for oil. A lot of the recipes look complicated, but I'm considering purchasing the book. I checked it out from my pubic library.
January 14, 2015
This looks like a great cookbook. There are lots of easy recipes that I can't wait to try. I love chilies, curries, soups, and casseroles, because they are easy and simple to make. I wish this cookbook had pictures, but I knew it didn't before I purchased it, so it's okay.
June 25, 2014
I have a hard time using cookbooks that don't have a lot of images to go with the recipes. I want to know what the food is supposed to look like.
June 2, 2015
Great recipes, easy to make, on my list to purchase.
May 13, 2015
Tem receitas muito boas e simples de se fazer. Já fiz várias e ficaram sempre bem. Só não dou 5 estrelas porque o livro não tem fotografias.
April 8, 2016
Several recipes I'd like to try in this one.
February 6, 2017
I love her recipes. Looking forward to trying them!
January 14, 2018
First of all, there are no pictures in this cookbook. At all. Not one besides the cover. That was a big disappointment right off the bat. That said, there are still some great recipes in here.
There are a number of sections: soups, salads, chili, stir fries, pastas (and sauce), and oven bakes. Most recipes are made in one pot, but in some cases the base (like rice or pasta) is made on the side.
For me, the soups, salads, and chili didn't add much value for me. Those tend to be fairly easy dishes to turn vegan without a new recipe. The value came in the pasta and oven bake sections. Making pasta sauces and oven bakes without dairy isn't an easy swap (especially when fake cheese doesn't taste the best). this book was definitely worth it to me for all the sauce recipes it offered. I'm excited to cook pasta again, and try some vegan lasagna.
If you are looking for some help finding recipes in any of those particular categories, I would recommend picking up this book. Just know you'll have to read through each recipe' s ingredient list to see if it's your taste, because there are no picture clues to make it simple.
There are a number of sections: soups, salads, chili, stir fries, pastas (and sauce), and oven bakes. Most recipes are made in one pot, but in some cases the base (like rice or pasta) is made on the side.
For me, the soups, salads, and chili didn't add much value for me. Those tend to be fairly easy dishes to turn vegan without a new recipe. The value came in the pasta and oven bake sections. Making pasta sauces and oven bakes without dairy isn't an easy swap (especially when fake cheese doesn't taste the best). this book was definitely worth it to me for all the sauce recipes it offered. I'm excited to cook pasta again, and try some vegan lasagna.
If you are looking for some help finding recipes in any of those particular categories, I would recommend picking up this book. Just know you'll have to read through each recipe' s ingredient list to see if it's your taste, because there are no picture clues to make it simple.
Displaying 1 - 24 of 24 reviews