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Robin Robertson has another amazing book out. One Dish Vegan is a collection easy meals that can be made and served in one dish.

When the folks at The Harvard Common Press asked me to be a part of the blog tour for her new book, I decided to jump into it. The book has more than 150 delicious well-rounded vegan meals with plenty of protein and other nutrients in one dish. Diwali celebration have taken up a lot of the early November time. But I managed to get through a couple of recipes and bookmark another whole bunch in the book.

Vegan Szechwan Tempeh from One Dish Vegan

The book covers a wide variety of Soups, Salads, Stews, Chili, Pasta, Casseroles, Stir fries, pizza, pot pies and so much more. Most of her recipes are fairly simple and generally likable. Most recipes also are food allergy friendly and use whole and least processed ingredients. 

There is a well organized index in the book. It makes it easy to find a recipe by name or main ingredient. Cooking charts for grains and beans are also included.

You will notice that her books contain recipes that you feel you have seen in her other cookbooks but there are variations and also enough new recipes that make this book a keeper.
The common complaint I have with some of Robin’s books is the lack of pictures, and there aren’t any in this one as well except the front and back cover. But luckily, there will be enough pictures posted on the blog tour to get an idea of how the recipes turn out!

I made Szechuan Tempeh and Green beans(subbed the green beans with cauliflower since I was out of beans that day) and the Southwestern Mac and queso casserole. I have some of the tarts, frittatas and chilis(tequila sundown chili!) lined up to make through the Winter. Both the dishes came out fabulous. I end up increasing the spices and herbs called for in most recipes, thats just how my taste buds work. 

You can see what other bloggers are trying out and saying about the book on the Blog tour page here.

Pictured Below: Southwestern Mac and Queso casserole minus the tortillas chips.

Southwestern Mac Queso from One Dish Vegan

Thank you so much to Robin Robertson for creating another awesome book and thank you to Harvard Common Press. To promote World Vegan Month, Robin Robertson is running a “30 Days of Vegan Cooking” campaign. Every day this month, she is sharing a recipe from the revised edition of Vegan Planet. You can follow along on her blog and Vegan Planet’s Facebook page.

Pictured Below : Szechwan Tempeh

I had my eyes on the Chipotle-Citrus Tofu and Broccoli but ran out of chipotle chilis. I have to make this as soon I get my hands on some. Robin and The Harvard Common Press have kindly let me share the recipe with you. 

This Photo © 2013 by Lori Maffei

Chipotle-Citrus Tofu And Broccoli

Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press

Gluten-free | Serves 4

The combination of heat from the chipotles and citrus from the orange and lemon juices makes a flavorful sauce that packs a punch for the broccoli and tofu. This can be enjoyed alone or served over rice or quinoa; and, of course, you may substitute another vegetable for the broccoli (cauliflower or asparagus are good choices) or use seitan, tempeh, or cooked beans in place of the tofu.


3 cups small broccoli florets
1 tablespoon vegetable oil
1 pound extra-firm tofu, well drained, blotted dry, and cut into 1/2-inch dice
3 scallions, minced
2 garlic cloves, minced
Salt and freshly ground black pepper
2/3 cup freshly squeezed orange juice
2 chipotle chiles in adobo, pureed or finely minced
1 tablespoon tomato paste
1 tablespoon Dijon mustard
1 teaspoon natural sugar
1/2 cup water or vegetable broth
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 tablespoon freshly squeezed lemon juice


1. Heat about an inch of water in a skillet and bring to a boil. Add the broccoli and cook until just tender. Drain and set aside in a bowl.
2. Wipe out the skillet and add the oil. Heat the skillet over medium-high heat. Add the tofu and sauté until golden brown, about 10 minutes. Add the scallions and garlic, season to taste with salt and pepper, and cook 1 minute longer, then transfer the tofu mixture to the bowl with the broccoli.
3. In the same skillet, bring the orange juice to a boil. Reduce the heat to medium, stir in the chipotle chiles, tomato paste, mustard, sugar, and water, and cook until slightly syrupy, about 5 minutes. Stir in the cornstarch mixture for about 1 minute to thicken. Add the lemon juice. Return the reserved tofu mixture and broccoli to the pan and cook until heated through and glazed with sauce, about 5 minutes. Serve hot.

Harvard Common Press is also giving away a copy of the book to one of the blog readers! The Giveaway runs until end of day Tuesday Nov 26th.

Enter the Giveaway below. Giveaway is open to US residents only. Also, leave me a comment about your favorite One dish meal.

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About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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  1. Cory b. says:

    Just made this recipe and substituted canned kidney beans for the tofu. I love the balance of sweet, citrus, with a bit of kick from the chipotle. The kidney beans actually keep it nice and sweet, and brings more fiber to your system! Thanks for sharing!

  2. bubblegum casting says:

    awesome dish!

  3. kitty says:

    Orange tofu making my stomach growl…

  4. Mae says:

    I make a spicy zucchini salsa that I came up with when I was working on the farm over the summer and had leftover veggies every week. Basically just chop em all into chunks (summer squash, tomatoes, tomatillos, cucumbers, peppers, eggplant, jalapenos, onions, etc.) mix em up with salt and pepper, lemon and/or lime juice, vinegar, oil. All roasted on one pan, and SOOO good on top of tortilla chips or beans!