Katy Beskow's chickpea & olive orzo

Vegan Roasting Pan: 3 easy plant-based recipes to see you through Veganuary

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If you’re thinking about going vegan for January, these easy one-pan dinners will see you through.

With Christmas imminent, many of us are currently fully focused on all things turkey, stuffing and pigs in blankets.. But as 2022 approaches, our thoughts are already drifting to the new year; and with it, the prospect of a meat-free month. After the indulgence of December, many opt to go vegan for January – a reported 582,000 people took part in Veganuary 2021, with the movement set to draw even more momentum this time around – so you’re not alone if you’re considering doing it yourself. But rather than 31 days of salads, we’re finding some fresh inspiration to get us through the month. 

January is hard enough as it is – Christmas decorations come down, the days are still short and the holidays are well and truly over, but participating in Veganuary doesn’t mean going without warming, hearty and flavoursome dishes – as displayed in chef Katy Beskow’s new book, Vegan Roasting Pan

Vegan Roasting Pan by Katy Beskow
Vegan Roasting Pan by Katy Beskow

With all recipes included being 100% vegan, Katy also answers our prayers by making every single meal in just one dish. No multiple pots and pans or special equipment needed: just the humble roasting pan and a roster of everyday ingredients. Proving that vegan food can be easy, fast and delicious, the oven does all the hard work, so you can focus on things that really matter – like catching up on the newest Netflix releases – at the end of a hard day’s work. 

With January weather notoriously miserable, we’ve selected three warming – and vegan – one pan bakes to provide a little cheer to even the bluest of Mondays.

First up is Katy’s butterbean, fennel and tomato bake. Calling for just six ingredients and a dash of seasoning, this flavour-packed dish can be prepped in no time at all, with the oven doing all the heavy lifting. 

Much like the butterbean bake, the chickpea and olive orzo is a far-cry from typical beige comfort food. Harissa, oregano and cinnamon provide much-needed heat and warmth for cold January nights, with the hearty chickpeas and orzo lightened by the addition of lemons, olives and pomegranate seeds. 

From the Mediterranean to North Africa, we love the sound of the Moroccan-style bake. Again featuring harissa, with added fragrance from cumin and turmeric, the richly spiced root vegetable bake promises to be just as good for a leftover lunch as it is freshly made.

  • Butterbean, fennel and tomato bake with orange and thyme

    Katy Beskow's butterbean, fennel and tomato bake with orange & thyme
    Katy Beskow's butterbean, fennel and tomato bake with orange & thyme

    Katy says: “This simple and delicious bake can be eaten either hot or cold, with some crusty bread. Fresh thyme is better than dried in this vibrant recipe.”

    Serves 2

    Ingredients

    • 2 fennel bulbs, sliced into even wedges
    • zest and juice of 1 unwaxed orange
    • drizzle of sunflower oil
    • 500g mixed baby tomatoes
    • leaves from 1 sprig of fresh thyme
    • 1 x 400g can butterbeans, drained and rinsed
    • generous pinch of sea salt and black pepper

    Method

    Preheat the oven to 180°C. 

    Lay the fennel wedges into a roasting pan and squeeze over the orange juice (reserve the zest for later). Drizzle with a little sunflower oil and roast in the oven for 30 minutes.

    Carefully remove from the oven and stir in the tomatoes, thyme and orange zest. Return to the oven for a further 10 minutes.

    After 10 minutes, stir in the butterbeans and cook for a further five minutes until the butterbeans are hot.

    Remove from the oven and season to taste with salt and pepper.

    Easy tip:
    Citrus fruits can often be waxed with animal ingredients, including shellac, making the waxed varieties unsuitable for vegans. Shop for unwaxed fruits, which will be stated on the label or packaging.

  • Chickpea and olive orzo

    Katy Beskow's chickpea & olive orzo
    Katy Beskow's chickpea & olive orzo

    Katy says: “Gentle heat, pops of fruity pomegranate, savoury olives and nutty chickpeas – this bake is substantial and nutritious, with very little preparation needed! Delicious and comforting bowl-food.”

    Serves 2 generously 

    Ingredients

    • 500g passata
    • 1 tbsp rose harissa paste
    • 1 tsp dried oregano
    • pinch of ground cinnamon
    • 4 tbsp dried orzo pasta (ensure egg-free)
    • 1 x 400g can chickpeas, drained and rinsed
    • handful of pitted green olives
    • juice of ¼ unwaxed lemon
    • generous pinch of sea salt
    • small handful of flat-leaf parsley, finely chopped
    • seeds of ½ pomegranate
    • 2 tbsp plain soya yogurt

    Method

    Preheat the oven to 200°C.

    Whisk together the passata, harissa, oregano and cinnamon in the bottom of a roasting pan, then stir in the orzo and chickpeas.

    Cover the pan loosely with foil, then bake in the oven for 30 minutes. Discard the foil and scatter in the olives, then return to the oven for a further 20 minutes until the orzo is plump.

    Remove the roasting pan from the oven and squeeze over the lemon juice. Season with a little sea salt, then scatter over the flat-leaf parsley and pomegranate seeds. Spoon over the soya yogurt just before serving.

    Easy tip:
    Orzo is small, rice-shaped pasta. Many dried varieties are egg-free and vegan-friendly, but always check the ingredients before purchasing.

  • Moroccan-style bake

    Katy Beskow's Moroccan-style bake
    Katy Beskow's Moroccan-style bake

    Katy says: “Spices, herbs, root vegetables and pomegranate come together in this flavoursome bake. I love this combination of vegetables for a hearty supper, but you can also switch it up with aubergine, cauliflower and cherry tomatoes. Serve with couscous and a spoonful of plain soya yogurt.”

    Serves 4

    Ingredients

    • 2 generous tbsp sunflower oil
    • 1 tsp harissa paste
    • 1 tsp ground cumin
    • ¼ tsp ground turmeric
    • 1 small butternut squash, deseeded and cut into bite-sized cubes
    • 1 sweet potato, peeled and cut into bite-sized chunks
    • 2 small red onions, peeled and quartered
    • 1 carrot, peeled and sliced into rounds
    • handful of dried apricots
    • 1 unwaxed lemon, quartered
    • 1 x 400g can chickpeas, drained and rinsed
    • small handful of flat-leaf parsley
    • seeds of ½ pomegranate
    • 1 tbsp shelled pistachios, roughly chopped
    • generous pinch of sea salt

    Method

    Preheat the oven to 180°C. 

    In a deep roasting pan, whisk together the oil, harissa, cumin and turmeric. Tip in the butternut squash, sweet potato, onions, carrot and apricots and toss to coat in the oil. Add the quartered lemon, then roast in the oven for 30 minutes.

    Carefully remove the roasting pan from the oven and tip in the chickpeas, then return to the oven for a further 10 minutes. Remove the roasting pan from the oven and scatter with the parsley, pomegranate seeds and pistachios. Season to taste with salt, then serve.

    Vegan Roasting Pan by Katy Beskow (Quadrille, £15) is out now

Photography: ©Luke Albert 

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