GIVEAWAY – One Dish Vegan by Robin Robertson

GIVEAWAY – One Dish Vegan by Robin Robertson

This Contest is now closed.

Are you maybe a little glad that veganmofo is almost over and you don’t have to worry about slaving over 10 different complicated recipes that completely wreck the kitchen every night? If so, I think Robin Robertson’s newest book “one dish vegan” might be the perfect post-mofo book. The whole idea is recipes that will be served all together in a plate or a bowl and some of them only use one-pot too! There are lots of hearty soups and stews but stir-frys, pasta dishes, casseroles, and main dish salads too. Think of dishes like Thai Peanut Bowl with Tofu and Asparagus or Cremini Butternut Lasagna and I you will understand.

So my question to you to enter this contest is: what is your favorite one dish meal? I think I would pick the Arroz con Seitan from Viva Vegan. Or Mac & Trees with Buffalo Tempeh from Appetite for Reduction. Or homemade Chicago style pizza…. This question might be pretty tough so if you have a link to a one dish meal that you made or want to make from this Veganmofo you will get entered into the contest. And guess what, it’s available to anyone in the world! Just please, for the love of god, use an email that you check when you fill out the comment form so  I can get in touch with you.

Thanks and stay tuned for more giveaways today!!!!!!

84 thoughts on “GIVEAWAY – One Dish Vegan by Robin Robertson

  1. My favorite one-dish meal is the Creamy Tomato and Mushroom pasta from Oh She Glows. I guess it does take two pots (one for the pasta), but I still consider it a super easy a delicious meal.

  2. wow, just one dish, that’s too hard. I have many one pot wonders that are some of my favorite go-to’s. Any big pot of curry or soup will do. I’d love to win this cookbook. Thanks for the opportunity.

  3. One pot meals are so awesome! One that I love is green peppers, onions, carrots, tempeh, pineapple, and spinach stir-fried with a spicy Jamaican jerk seasoning. I usually put that over rice if I have some in the rice cooker. I have also put it over grits and added some cashew cheese on top. I have also used it to fill a pita pocket. ha! So many ways to love this stuff

  4. Nava Atlas’s “Nearly Instant Thai Coconut Corn Soup” from Vegan Express. My version of this recipe has evolved over the years and now usually includes a diced sweet potato or cannelini .

  5. My favourite recipe is definitely Butternut Squash Mac N Cheeze from Oh She Glows (http://ohsheglows.com/2011/10/03/butternut-squash-mac-n-cheeze/).
    If you don’t have the time, energy or the squash available, a can of pumpkin or squash puree will subtitute in easily and tastes awesome! I always throw in some fresh or frozen veggies; usually something green like kale, peas or broccoli.
    It’s also a great dish to share with omnivores. I’ve served it up for dozens of people and they’ve all loved it! Enjoy!

  6. My favorite one pot meal is a Burmese soupy meal called khaw suey. It’s a delicious coconut milk based dish which is spicy and full of flavour with lots of veggies.

  7. The benefits of only owning one pot is that everything is a one-pot meal! For quick and easy, can’t go wrong with Mujadara (http://thespunkyveggie.wordpress.com/2013/02/01/lentils-and-rice/)
    For an “I can’t believe this came out of only one pot” decadent dish, Vegan Richa’s Kala Chana Masala with lots of added vegetables can’t be beat (http://www.veganricha.com/2012/08/kala-chana-masala-sprouted-black.html).
    And of course, there is the ubiquitous “bowl” meal!

  8. Okay, here ya go! Would love to win! This is extremely tasty and great all year but really good in the fall and winter…Recipe from: http://veganfusion.com/vegetarian-raw-food-gluten-free-cuisine/best-free-vegan-recipes/st-patrick%e2%80%99s-potato-fennel-leek-soup/
    St. Patrick’s Potato Fennel Leek Soup
    25 min prep / 20 min cooking / 4-5 servings
    2 Tbl Olive oil
    1 C Leek, sliced thin
    ½ C Fennel bulb, chopped
    2 Tbl Garlic, minced
    6 C water or vegetable stock
    2 medium Potatoes, rinsed, chopped (2 ½ C)
    1 C Soy milk
    1 Tbl Italian parsley, minced
    2 tsp soy sauce, or to taste
    2 tsp Sea salt, or to taste
    ½ tsp Black pepper, ground to taste
    Pinch Cayenne pepper
    Instructions
    1. Place oil in a 3 qt pot on medium heat. Add leek, garlic and fennel, cook for 3 minutes, stirring frequently. Add potatoes and water and cook until soft, approximately 20 minutes, stirring occasionally. Add soy milk.
    2. Remove from heat and allow to cool 10-15 minutes. Carefully blend in batches, filling the blender half way. Return to pot, add seasonings and stir well

  9. I think it’s my broccoli pasta with garlic oil, i use LOADS of broccoli so that it becomes so satisfying and delicious that i don’t want anything else afterwards.

  10. Definitely tomato and roasted eggplant stew with chickpeas from Veganomicon. It also uses up a ton of my summer produce, which is a big plus with a CSA.

  11. Red Curry Tofu and Veggies. I just simmer red curry paste with a can of coconut milk, and add it to tofu and veggies that I stir-fried. Serve over rice.

  12. I totally haven’t posted it on my blog yet, but I put lentils, water, random vegetables, and some cumin and curry in the pressure cooker and 10 minutes later I have the best meal ever and no dishes to clean up.

  13. So excited this is open to everyone!!! This is also hard. I think I have two favorite one-pot dishes. The first is a really simple lentil and quinoa bowl, with lots of delicious olive oil, caramelized onions, and nutritional yeast (maybe some smoked Spanish paprika for good measure). The other I post a variation of during Vegan MoFo (http://www.mymunchablemusings.com/2013/09/changes-afoot-fruitful-holiday-in-sicily.html), but is essentially barley, dates, and walnuts. Sooo tasty!

  14. One dish, that’s tough! I guess the Skillet-Style Lasagna from Betty Goes Vegan? Pasta and pizza are at the top of my list, but I usually burn through at least two or three dishes for each of those!

  15. My favorite is probably a recipe I made up shortly after going vegan in the late ’80s: Pasta with a sauce made of olive oil, garlic, pine nuts, eggplant, zucchini, and a couple cans of pasta-ready tomatoes (added to the pan in that order).

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