No matter if you are a full-fledged vegetarian, a flexitarian, or simply someone who enjoys non-meat based meals on occasion, you’ll find the recipes in Robin Robertson’s “One-Dish Vegetarian Meals” appealing.  Why?  Because Robin clearly understands that a vegetarian meal is more than just a pile of vegetables.  In “One Dish Vegetarian Meals” we’re provided with both simple meals for a busy schedule and somewhat longer meals.  No matter the recipe, however, Robertson packs the meal with variety and flavor.   About the only thing you won’t find here, other than meat, is glossy photographs, but that’s ok because Robertson has great descriptions for each of the recipes.  As an example, try out her vegetarian rendition of the French classic Cassoulet with the White Bean Cassoulet recipe below. Bon Appetit!

White Bean Cassoulet

"Excerpted from One-Dish Vegetarian Meals, by Robin Robertson. (c) 2007, used by permission from The Harvard Common Press".

This adaptation of a French country classic features white beans, an important component of the original made with meat. You can use dried beans in this recipe, if you like, but it will take several hours to make, not counting soaking time. By using canned beans, it can be ready within an hour from start to finish.

• 2 tablespoons olive oil
• 1 large red onion, chopped
• 2 medium-size carrots, thinly sliced
• 2 small parsnips, peeled and chopped
• 3 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1 tablespoon mellow white miso paste dissolved in 2 tablespoons hot (not boiling) water
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1 large bay leaf
• Salt and freshly ground black pepper to taste
• 3 cups cooked or two 15-ounce cans Great Northern, navy, or other white beans, rinsed and drained if canned
• One 14.5-ounce can diced tomatoes, drained and chopped
• 2 cups vegetable broth, or as needed
• 1/2 cup dry toasted bread crumbs
• 2 tablespoons chopped fresh Italian parsley leaves

1. Preheat the oven to 350˚F. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and parsnips. Cover and cook until slightly softened, about 5 minutes. Stir in the garlic and cook, stirring until fragrant, about 30 seconds.

2. Blend the mustard into the miso mixture and stir it into the vegetables. Add the thyme, marjoram, bay leaf, and salt and pepper to taste then set aside.

3. Place the beans and tomatoes in a lightly oiled casserole dish. Add the vegetable mixture and enough stock just to cover the ingredients, stirring to combine.

4. Cover and bake until the vegetables are tender, about 45 minutes. Remove and discard the bay leaf. Sprinkle with the bread crumbs and parsley and serve hot.

Serves 4

About One-Dish Vegetarian Meals

With One-Dish Vegetarian Meals, a healthful, great-tasting dinner is quick and easy to prepare. This comprehensive collection of vegetarian meals from Robin Robertson features 150 globally inspired vegetarian recipes for every season, including soups and stews, stir-fries and sautes, casseroles, lasagnas, baked stuffed vegetables, simmered dishes, chilis, pastas, main-dish salads, and more. Using fresh, wholesome, naturally flavorful ingredients, these recipes are perfect for both busy weeknights and leisurely weekend meals. There is tremendous variety, with choices such as Lentil Stew with Chard and Orzo; Autumn Harvest Lasagna; Zesty Bombay Beans with Chutney; Pumpkin and Black Bean Chili; Rigatoni with Radicchio, Italian Peppers, and Leeks; Green Beans and Rice with Sesame-Orange Sauce; and more. Vegetarians and non-vegetarians alike will find easy, delicious choices for any night of the week. 

One-Dish Vegetarian Meals is available at Amazon.com