I’m convinced that Robin Robertson has written every vegan recipe ever made. She has written more than 20 cookbooks—one of which is 1,000 Vegan Recipes, so really she’s thought of everything. Her latest tome, One-Dish Vegan, is no exception. I’m a fan of simple home-cooked weeknight dinners, and this is the perfect cookbook for the busy cook.
With more than 150 recipes, you’ll never be bored when cooking. As a chili lover, there’s a whole chapter on different vegan chilis. Yes, please. She denotes which dishes are soy-free and gluten-free for those who want that (and for those who don’t, I didn’t even notice a difference in taste!).
I always love that Robin’s recipes are easy to follow and spot on. The ingredients are simple and healthful—and a variety of ethnic cuisines so you can feel like an international chef!
If you’re never cooked Korean or any other ethnic cuisine, I highly recommend Robin’s recipes because she uses authentic ingredients without making any dish too complicated. It’s a nice way to experiment without much expertise.
Banh Mizza—I love bánh mì sandwiches and combining it with a pizza crust is a perfect fusion of Vietnamese and Italian food. Two great things that go together!
Southwestern Mac and Queso—I am a vegan queso addict. (Hello, Food for Lovers vegan queso.) This bean-based mac ‘n cheese was a delicious combo of spicy queso flavor and cheesy goodness.
Garlic Lover’s Chili—Garlic + chili = love. That’s all!
I’m excited to share one of my favorite recipes from the book with you—the Southwestern Mac and Queso. For those of you who would like to WIN A FREE COPY of ONE-DISH VEGAN by Robin Robertson, please leave a comment below with your name, email, and favorite cookbook. I’ll pick one winner at random on December 16 to win a copy. Good luck!
Southwestern Mac and Queso
from One-Dish Vegan
Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press
A tasty queso-like sauce made with white beans, tomatoes, and spices makes this Southwest-style macaroni and cheese a family favorite. A green salad would make a nice addition to the meal. For gluten-free, use gluten-free pasta.
Gluten-free option | Soy-free | Serves 4
- 8 ounces uncooked penne or elbow macaroni
- 2 1/2 cups small cauliflower or broccoli florets
- 1 1/2 cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- 3 tablespoons nutritional yeast
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon yellow mustard
- 1 1/2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper
- 1/2 cup finely crushed tortilla chips
- 1/2 cup shredded vegan cheddar cheese (optional)
1. Preheat the oven to 350°F. Lightly oil a 2 1/2‑quart baking dish.
2. Cook the pasta in a large pot of salted boiling water, stirring occasionally, until it is al dente. About 5 minutes before the pasta is done cooking, stir in the cauliflower. Drain and set aside.
3. In a food processor or high-speed blender, combine the beans, tomatoes with their juices, nutritional yeast, chili powder, garlic powder, onion powder, paprika, oregano, cayenne (if using), mustard, lemon juice, and salt and pepper to taste. Process until smooth and well blended.
4. Transfer the cooked pasta and cauliflower to the prepared baking dish. Add the reserved sauce and stir to combine. Top with the crushed tortilla chips and the vegan cheese, if using. Cover and bake for 30 minutes. Serve hot.