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One-Dish Vegan: More than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners Paperback – September 10, 2013
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Vegans have just as much need for soups and casseroles as any other eaters, dishes a cook can prepare ahead and that can serve for lunches at desks, for fast leftover meals, and for freezing against another day’s dinner. Robertson exhibits imagination and experience in her recipes’ design and execution. As do so many expert cooks, Robertson commences with stock—in this case, simple vegetable stock, which can add lots of flavor to many different dishes, not just to soups. Ethnic cuisines contribute intriguing variations on lasagna and even popular pad Thai. She devotes an entire chapter to chili. Certain ingredients appear frequently, especially chickpeas. But Robertson covers plenty of other beans and similar protein sources to help ensure balanced nutrition. Specialty items, such as nutritional yeast, appear sparingly. Those with particular food sensitivities will appreciate her noting which recipes avoid allergens like gluten and soy. --Mark Knoblauch
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This cookbook has many of the same positive aspects as the previous ones: quick and easy preparation, real and common ingredients, overall healthy dishes, and easy adaptations for gluten free or soy free options.
My partner is gluten free, so we do modify quite a bit of the recipes from our favorite vegan authors. We've found it easier to modify than to stick to a dedicated gluten free and vegan cookbook (which many have unhealthy dishes or rare ingredients). Robertson actually has a wide variety of gluten free recipes, and most of the remainder do have easy options for substituting for a gluten free diet. The same goes for soy free. Most ingredients are easy to find, and are often already found in a vegan pantry. Foods such as silken tofu and almond milk can easily be found at Whole Foods and other markets in the same style.
One reason I love this book is the large section with nothing but chili! And they are each unique. I have been cooking through the chili section and I have to say I am very impressed. There is a lot more variety than I thought possible! Other great dishes include hearty salads, pastas, noodle dishes, stews, and more! The flavors are so fresh and appetizing that even my non-vegan friends enjoy the dishes!
The other note about this book - all of the recipes are one dish recipes. There are a few condiment recipes and options (such as vegan sour cream - she recommends making your own, but does say store bought can be used as well). But the condiment recipes are not included in the total, unlike some other cook books which claim beverage, condiments, and even dressings and frosting as individual recipes.
I have prepared a few dishes from this book and have been solidly impressed. Robertson counts among my favorite vegan cook book authors. Along with Lindsay Nixon, Terry Hope Romero and Isa Chandra Moskowitz. The blend of healthy and filling is quite appreciated for this vegan!
I also recommend the following vegan cook books:
The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes
Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes
Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less
Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers
I have made many of the recipes, and have yet to run into one that is overly difficult or not tasty. But seriously. This book is worth buying for the vegan chili recipes alone! The beer chili is my favorite so far!
The chapters are divided into sections such as Soups, Main-Dish Salads, Stovetop Simmers, Chili (there are lots of chili recipes - the author has another entire book devoted to chili), Sautes and Stir Fries, Pasta, and Oven to Table. I'm enjoying the versatility of the recipes, including many recipes for sauces that rely on something other than cashew cream for the base. The "Cheddah Sauce" uses potato, carrot, broth, nutritional yeast, non-dairy milk and other seasonings, and it's delicious. Many of the recipes are quite quick to assemble, such as the Cauliflower Comfort Bake. Some of others that I tried this weekend and enjoyed were Greek Gyro Salad, Roasted Sweet Potato and Black Bean Salad, and Fusilli with Creamy Summer Vegetable Sauce (which uses white beans as a base for the sauce - delicious!).
I'm looking forward to trying more and more of these recipes. The only reason I'm not giving it five stars is, for me, there are too many recipes for soups and chilies. I find those two items very easy to make vegan so was hoping for more casserole-type ideas. All in all though, I recommend this book.