Katy Beskow - Vegan Roasting Pan: Let Your Oven Do the Hard Work for You, With 70 Simple One-Pan Recipes

When it comes to preparing dinner, I aim to spend as little time as possible in the kitchen. Just like you, I have better things to be getting on with after a busy day of work or play. That doesnt mean sacrificing on flavour, nutrition or substance, but simply finding a way to cook with as little effort as possible. Having a mountain of pots and pans to wash up is also big no-no!

Enter Vegan Roasting Pan, 70 recipes that are cooked in just one dish. Say goodbye to pans boiling over on the stove, because cooking is about to get a whole lot easier: with a roasting pan and a few select pieces of preparation equipment.

Instead of standing over the stove, stirring, frying or flipping, simply pop your ingredients into a roasting pan, set a timer, then relax for a while. Not only is oven cooking in just one dish incredibly easy, but it gives food all those wonderful roasted and toasted flavours that methods like boiling just cant deliver.

It is often thought that vegan cooking is complicated, from sourcing ingredients to preparing them and turning them into something delicious; however, I firmly believe that vegan cooking is easy, fast and simple. Vegan foods are now widely available in supermarkets, with quality alternatives to familiar items that can be added to your favourite meals. As much as I advocate cooking from scratch, there is no harm in using some ready-prepared ingredients to make the cooking process as effortless as possible.

In this book, the recipes are organized into four chapters:

Light Dishes that are simple enough for lunch, or a light supper.

Supper Delicious and hearty one-pots that all of the family will love, any night of the week.

Extras Sides and snacks that are easy to prepare.

Sweet Bakes, puddings and breakfast ideas that are both simple and tasty.

To make the process even easier, Ive included a tip with each recipe, and noted whether the dish is suitable for freezing, so you can prepare your meals in advance if batch cooking, or freeze any leftovers afterwards to reduce food waste.

My aim with all of the cookbooks I write is to reduce the amount of time you need to spend in the kitchen, simplify cooking processes, and prove that vegan cooking is easy. I hope this book helps to build your confidence in the kitchen, with fail-safe meals that all of the family will love, time and time again.

Whether you are a kitchen pro, or a vegan beginner, its time to let your oven do all of the hard work! I hope you enjoy these recipes as much I have enjoyed creating them.

From my kitchen to yours, love Katy.

Whether you choose aluminium, stainless steel, stoneware, cast-iron or glass, any of these materials are capable of transmitting heat through the ingredients effectively. The key to cooking in a roasting pan is to spread the ingredients out so they are able to roast, rather than steam, which will require a large roasting pan, or alternatively, two smaller.

Deep roasting pans circulate heat effectively, and are particularly useful when adding any liquid (such as wine, coconut milk or passata) to contain the ingredients without spillage. Consider large lasagne dishes or ovenproof casserole dishes if you dont specifically have a deep roasting pan.

Baking trays or sheets are almost flat, and are perfect for most types of baking, or cooking small amounts of food that dont require liquid retention. Spread out the topping for on a baking sheet for even colour and crispness.

Muffin trays (pans) are not just for baking muffins! Use them to make to create perfectly shaped, even portions. Opt for deep muffin trays, which usually have six holes, rather than the shallower bun trays.

Kitchen foil is needed for some recipes in this book, to help the ingredients to cook by steaming and keep them moist and tender without drying out. It is also useful to ensure a more even cooking environment in a roasting pan, which will prevent some ingredients becoming overcooked while others are still cooking, particularly when the foil is wrapped loosely around the roasting pan.

Baking parchment helps to prevent ingredients sticking to the base of the roasting pan, and is designed to withstand high oven temperatures. Silicone sheets are useful to prevent cooked food sticking to the base of the roasting pan too; however, they can interfere with the transmission of heat, leaving some pieces of food undercooked.

Mixing bowls are useful for whisking together wet or dry ingredients, and to ensure vegetables, pulses and other ingredients are evenly coated in oil, juices and seasonings before going into the roasting pan.

A measuring jug is important when adding liquids to the roasting pan, and other ingredients can be added to it at that stage, to save on extra washing-up!

A high-powered blender or a food processor is useful for blitzing up dry coatings or sauces for your one-pan meal, with minimal effort required by you. You can also use it to blend roasted leftovers with vegetable stock to make a hearty soup the following day!

Every oven is different, so its worth getting to know whether your oven is slightly hotter or cooler than average. This comes with observation, and of course using the temperature setting accurately. All of the recipes in this book have been tested using a fan oven; if you are cooking with a conventional oven, a good rule of thumb is to increase the temperature stated in this book by 20 degrees celsius.

Dont overcrowd your oven with too many dishes and pans at once for maximum effectiveness, clear other roasting pans or equipment that you might store in your oven. This way the heat can circulate efficiently, using less energy and less time, and will cook the food thoroughly.

Keep the oven door closed throughout (unless stated in the recipe, which is usually for turning food or adding other ingredients) as peeking in through the open door will dramatically reduce the temperature, which means your food will take longer to cook, and the quality may be affected this is especially true with cakes.

Always preheat the oven to the temperature suggested, so when you place the roasting pan in the oven, the food will start cooking immediately without risking uneven heating or increased cooking times. Depending on your oven, this could take between 515 minutes.

Keep your oven clean, including the oven door, so you can see how your bake is cooking without having to open the door. As a rule, wipe the door with a cloth while the oven is just warm after cooking, or if your oven needs a deep clean, use one of the many vegan degreasing formulas or pastes available.

Choose good-quality vegetables and fruit, particularly ones that attract you with a vibrant colour and fragrance. Eating seasonally will ensure you dont get stuck in a rut with the same produce, as it offers variety, new flavours and inspiration for a range of different recipes. Not only are vegetables and fruit good for the body, but they are easy to prepare and cook, versatile in their uses, and gentle on the pocket, especially when eaten in season.