Browse 28 recipes collected around roasting.
Advert
◷ 70 minmedium
A warming autumnal Moroccan-inspired tagine featuring roasted butternut squash and spiced chickpeas, served over fluffy herb-infused couscous. This vegan dish highlights seasonal produce and employs roasting and simmering techniques to develop deep flavors.
Oct 15
◷ 65 minmedium
A hearty and wholesome bowl featuring seasonal roasted autumn root vegetables paired with marinated tempeh, tossed in a creamy maple-tahini dressing. This vegan and gluten-free dish combines roasting for depth of flavor with fresh toppings for texture.
Oct 15
◷ 70 minmedium
A vibrant autumn-inspired dish featuring char-grilled seasonal vegetables and protein-rich lentils tossed in a smoky maple glaze. This recipe highlights roasting and grilling techniques to enhance natural flavors while keeping it vegan and nutritious.
Oct 14
◷ 70 minmedium
Roasted acorn squash halves filled with a savory mix of quinoa, wild mushrooms, kale, cranberries, and toasted pecans, drizzled with a maple-tahini glaze for a wholesome, vegan autumn centerpiece.
Oct 14Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 15 minutes. Cooking takes 55 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cubed, olive oil, divided, onion, finely chopped, garlic, minced, ground cumin. Equipment: oven, baking sheet, large wide pot or tagine, knife, cutting board, measuring cups and spoons, mixing bowl, fork.
Kitchen tip: For even roasting, cut butternut squash into uniform cubes about 2.5 cm (1 inch) squared.
Preparation takes 25 minutes. Cooking takes 40 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: carrots, parsnips, sweet potatoes, olive oil (for vegetables), salt and pepper. Equipment: oven, baking sheet, parchment paper, steamer or steaming basket, mixing bowls, non-stick frying pan, whisk, cutting board, knife.
Kitchen tip: Steam tempeh before marinating to improve texture and reduce bitterness.
Preparation takes 15 minutes. Cooking takes 55 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: green or brown lentils, butternut squash, peeled and cubed, Brussels sprouts, halved, carrots, peeled and sliced into sticks, red onion, cut into wedges. Equipment: medium saucepan, baking sheet, parchment paper or silicone baking mat, grill or grill pan, large mixing bowl, whisk.
Kitchen tip: Choose lentils that hold their shape well when cooked, such as green or brown varieties, to avoid a mushy texture.
Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: acorn squash, olive oil (for brushing), quinoa, rinsed, vegetable broth or water, olive oil (divided). Equipment: knife, baking sheet, parchment paper or silicone baking mat, medium saucepan with lid, large skillet, mixing bowl, measuring cups and spoons, spoon.
Kitchen tip: Use a sharp knife and exercise caution when halving the squash as the skin can be tough.