Since my recipe list was getting a little long, I've split it into a roasted and a baked section. I consider roasting to involve coating with oil and spices, then browning in an open pan in the oven. My baked dishes are typically casseroles with some type of sauce, then baked in the oven.

Let's start with some roasting!

Roasting Vegetables

You don’t really need a recipe for this. My typical vegetable toss has the following, but anything works. Make sure to chop everything into coarse, largish and similarly sized chunks.

  • Red or orange pepper
  • Mushrooms are great, they get a little blackened around the edges. Cut stem off, then into quarters.
  • One (or more) of: zucchini, squash, brussel sprouts (sliced), cauliflower, sweet potato
  • Red onion, peel and chop into large pieces
  • Chopped spinach!

  1. Mix together and add generous spices. I like to add salt, garlic, chili and an herb blend. If you are in the mood for BBQ, try the spice mixture below.
  2. Toss with a tiny bit of olive oil and place in single layer on a baking sheet. Use the oil sparingly, since too much will make your vegetables soggy rather than crisp. You can also coat your pan with cooking spray, then layer your vegetables and spray again.
  3. Bake at 375° for 25 - 30 minutes. Test with fork. Don’t worry about browned edges, since this makes it taste even better.

{ Tasha }   BBQ Spices:

  • 2 Tbsp brown sugar
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Roasted Asparagus

This is a very simple recipe, and the only reason I've included it is because it uses a different time and temperature than the basic roast vegetables.

If possible, select fatter asparagus spears since they are more tender than the skinnier spears. This is because the fibrous exterior makes up a larger proportion in a skinnier spear.

As a child, I was taught to snap off the woody ends of the spears before cooking. However, I have since learned that there is a better way that is less wasteful! Start by cutting an inch from the bottom of the spears. Check to see what remains is nice and moist looking. Use a vegetable peeler to remove some of the fibrous skin from the bottom part of the spear.

For thicker spears, you can optionally brine them before cooking. Poke the spears all over with a fork, then drop them into a brine (water and salt). Soak them for 30 minutes.

  • Fresh asparagus stalks
  • Finely shredded parmesan or vegan parmesan (optional)
  • Salt and pepper

  1. Prepare the asparagus as described above.
  2. Brush lightly with olive oil (or spray with PAM).
  3. Sprinkle on the Parmesan, salt and pepper.
  4. Bake at 425° for 12-15 minutes. Thinner stalks require less time.

Roasted Baby Carrots

Roasting baby carrots gets its very own tab since I want to share the many different flavors that you can create with this simple vegetable. And I am not talking about the bags of baby-cut carrots (which have much less flavor), but rather the bunches of fresh baby carrots with their tops still on!

I always use these baby carrots for roasting rather than the large carrots since they have a much better texture. Definitely grab the colorful carrots if they're available as they look so fun and festive.

What makes roasted carrots so delicious is the variety of spices that you add! I've listed some options, but don't be shy about combining several flavors. For example, chili and cinnamon is a good combo, as well as honey and ginger. I tend to always add garlic, salt and pepper.

  • Classic herbs: rosemary, thyme, marjoram, basil
  • Italian seasoning
  • Smoked paprika
  • Garlic
  • Onion powder
  • Ginger
  • Chili powder
  • Cinnamon or pumpkin pie spice
  • Mint leaves, chopped
  • Fennel
  • Soy/tamari sauce
  • Honey or maple syrup
  • Salt and pepper

  1. Wash carrots using a stiff brush. I never peel them. You can choose whether you keep the tops attached or not, but if you do, cut them shorter and make sure to wash the tops thoroughly.
  2. Toss carrots in a bowl with a little olive oil and your selected spices.
  3. Place on a baking sheet with parchment paper. Roast at either 400°F for 30-45 minutes, tossing every 15 minutes, or at 425° for 20 minutes. The carrots are ready when they have turned a golden brown and are easily pierced with a fork.
  4. Optionally sprinkle with parsley before serving.

Have fun experimenting!

Roasted Butternut Squash with Kale and Nutty Parmesan

Servings: 4 sides

Squash mixture:

  • 2-2.5 lb. butternut squash
  • 2 lg. cloves garlic, minced
  • 2-3 tbsp finely chopped fresh parsley
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tsp fine grain sea salt
  • 1 cup de-stemmed and roughly chopped Lacinato kale

Almond Pecan Parmesan "cheese":

  • 1/4 cup almonds
  • 1/4 cup pecans
  • 1 tbsp nutritional yeast
  • 1/8 tsp fine grain sea salt
  • 1 tsp extra virgin olive oil

  1. Preheat oven to 400° and lightly grease a casserole dish with oil.
  2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish.
  3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.
  4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400° for about 45 minutes.
  5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture. I used a mini processor and it worked great with minimal clean up.
  6. After about 45 minutes (or when squash is just fork tender), remove from the oven and reduce heat to 350°. Stir in the chopped kale and sprinkle the parmesan all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove from the oven and serve immediately!

Roasted Brussels Sprouts with Cranberry Rice

When I served Brussels sprouts while my girls were growing up, I always made them eat at least one sprout, which I must say was a struggle. It's one of my favorite vegetables, and I am happy to say that I've won over at least two of my girls! This is a great recipe.

Servings: 6 - 8

  • 1 small red onion, diced
  • 5 Tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1-1/2 cups uncooked wild rice
  • 3-1/2 cups vegetable stock
  • 1/2 cup dried cranberries
  • 1/2 cup maple syrup
  • 3 Tbsp. Sriracha
  • 1-1/2 Tbsp. low-sodium soy sauce
  • Juice of 1 lime
  • 1 lb. Brussels sprouts, trimmed and halved lengthwise
  • 1/4 cup chopped raw walnuts or pecans
  • Salt and freshly ground black pepper, to taste
  • 2 Tbsp. minced fresh rosemary

  1. Add the onion, 2 TBSP of the olive oil, garlic, bay leaves, wild rice, vegetable stock, and cranberries to a rice cooker and cook on the brown rice setting.
  2. While the rice is cooking, preheat the oven to 375°.
  3. In a large bowl, combine the maple syrup, remaining olive oil, Sriracha, soy sauce, and lime juice and whisk until well blended. Add the Brussels sprouts and toss until evenly coated.
  4. Using a slotted spoon, transfer the Brussels sprouts to a nonstick baking sheet and spread in a single layer. Reserve the excess liquid. Bake for about 25 to 35 minutes, or until tender and browned.
  5. When the rice cooker has 5 minutes left of cooking time, add the walnuts without stirring and allow the rice to finish cooking. Add the rosemary, and season with salt and pepper.
  6. Serve the Brussels sprouts over the rice, garnishing with a healthy drizzle of the reserved maple-Sriracha dressing.

Air Fryer Cauliflower Steaks

For those of you who have never eaten a cauliflower steak, you might find this concept a little strange! But a roasted slice of cauliflower in a bun with a little BBQ spice is a delicious alternative to a hamburger! Of course you can also eat it as an appetizer or a side dish. I always use my air fryer to make this, but obviously this can be made in the oven as well, though you will have to experiment with the temperature and cook time.

So how to prepare the cauliflower? Start by trimming the inedible leaves. Next, place the cauliflower on its base and cut in half down the center. Now place the cauliflower on the flat side, and cut 1" thick slices.

Ingredients:

  • 1 medium or large cauliflower head
  • Olive oil spray, or equivalent
  • BBQ powder (I use ready-made BBQ seasoning, but see below to make your own)

Instructions:

  1. Prepare the cauliflower as described above.
  2. Preheat the air fryer to 375 F and enable the turn reminder.
  3. Spray or brush the cauliflower steaks with oil.
  4. Sprinkle as much BBQ seasoning (or seasoning of your choice) as you wish to coat the steaks.
  5. Place the cauliflower steaks in the air fryer basket. Cook at 375 F for 15 minutes, gently turning the steak halfway through, spraying with oil/seasoning again.

Make-your-own BBQ Spice:

  • 2 Tbsp brown sugar
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Crispy Sweet Potato Fries

The secret to making sweet potato fries crispy is to spread them out in a single layer with enough room so that they don't touch. Not like my photo, since I just piled them together to make a better picture! Even when making a large batch of fries, do several batches and don't be tempted to pile them on top of each other! A second tip is to cut the potatoes into thin strips. With thicker strips, the insides will always be soft.

Servings: 2

  • 2 large sweet potatoes (0.5 kg/1.1 lb), sliced into thin strips
  • 1 TBSP cornstarch
  • Salt and fresh ground pepper, to taste
  • Herb seasoning blend, plus any other optional seasonings such as smoked paprika, garlic and curry
  • 1 TBSP cooking oil (use oil safe for high heat such as canola, sunflower, safflower, and sesame)

  1. Preheat oven to 425°. Line a large baking sheet with parchment paper and lightly spray with oil.
  2. Wash potatoes and pat dry. Slice potatoes lengthwise into quarters. Continue slicing each quarter lengthwise until you have thin strips.
  3. Toss with cornstarch and seasonings until evenly coated. Drizzle in 1 TBSP oil and toss.
  4. Place potatoes on the baking sheet, making sure they do not overlap. Spacing them too close together may result in less crispy fries.
  5. Bake for 15 minutes, remove from oven and flip them as best you can. Bake for another 10-20 minutes more. Fries will get soft with time, so serve immediately.

Garlicky Red Potatoes

These red potatoes are quick to prepare and they look festive as a side dish.

  • 3 lbs. red potatoes, washed and cut into chunks
  • 3 TBSP olive oil
  • 3 tsp garlic powder
  • Salt and fresh ground pepper, to taste
  • 1/2 lemon OR crumbled feta (optional additions)

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. Toss the potatoes, oil, garlic, salt and pepper until potatoes are evenly coated.
  3. Arrange the potatoes cut side down on the baking sheet. Roast for 15 minutes.
  4. Use a metal spatula to flip the potatoes. Roast for 10 more minutes.
  5. Drain on paper towel if needed. You can optionally toss the potatoes with crumbled feta while still warm. Alternatively, you can drizzle with lemon juice immediately prior to serving.

Crispy Smashed Potatoes

Smashed potatoes aren’t the quickest potato to make, since you first have to boil them, then smash and bake. But their crispy deliciousness is worth it!

Definitely choose small potatoes, not much bigger than a golf ball, since this will make them more crispy. Smaller potatoes are usually available in red or yellow varieties. I prefer the yellow since the skin is usually thinner and more tender, but both are delicious.

  • 1.5 lbs. small red or yellow potatoes, about 12-14
  • 1/4 cup (4 TBSP) olive oil
  • 3 cloves garlic, minced
  • 1+ tsp dried rosemary
  • 1/2 tsp onion powder
  • 1 tsp salt
  • Black pepper
  • 2 TBSP fresh parsley, chopped

  1. Wash and then boil the potatoes in a large pot, making sure they are completely submerged. Cook until the potatoes are very easily pierced through with a fork, about 20-25 minutes.
  2. While the potatoes are cooking, preheat oven to 425°F. Pour the 4 TBSP olive oil into a small bowl, then stir in the garlic, rosemary, onion powder and salt.
  3. When the potatoes are done, drain them in a large colander and let them cool enough to handle.
  4. Lightly spray your baking sheet with oil, and then evenly distribute the potatoes. Use the bottom of a measuring cup or a potato masher to gently smash each potato to about a 1/2 inch thickness (or less for extra crispy!). Allow some breathing room between the potatoes.
  5. Brush the spiced oil mixture over each potato. Sprinkle with freshly ground black pepper.
  6. Bake for about 30 minutes, until nicely browned. Do not flip. Sprinkle with chopped fresh parsley and serve while hot!

And next, let's try baking some casseroles. I find casseroles super convenient since you can prepare them ahead of time, they often provide leftovers, and they're great for dropping off at a friend's house who may need a ready-to-eat meal.

Please note that there are more baked veggie casserole recipes on the Zucchini page, and you can just replace the zucchini in those recipes with whatever vegetables you have on hand!

Baked Sweet Potatoes and Apples

This is a great dish for Thanksgiving dinner.

Servings: 8 or more

  • 4 large sweet potatoes (4 – 4.5lbs)
  • 2 tbsp vegan buttery spread (eg. Earth Balance), melted
  • 1/3 cup maple syrup
  • 2 large apples, peeled, cored, and thinly sliced
  • Cinnamon
  • Ground cloves
  • ½ cup apple juice

  1. Preheat oven to 350°.
  2. Bake or microwave the potatoes until done but still firm. When cool enough to handle, peel them and cut into ½ inch thick slices.
  3. Oil a deep 1 ½ quart baking casserole. Arrange half of the sweet potatoes slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice on top.
  4. Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.

Stuffed Yams

This baked yam stuffed with black beans, corn and greens is a hearty yet simple meal to prepare. So tasty, topped with a yogurt sesame dressing.

  • 4 medium yams
  • 1 cup enchilada sauce

  • 1 TBSP olive oil
  • Handful spinach, chopped
  • 1/2 cup chopped onion
  • 1 red/yellow/orange pepper, diced
  • 2 cloves garlic, minced
  • Worcestershire sauce, to taste
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • Salt and pepper
  • Salsa, optional

  • Suggested toppings: 50-50% yogurt & tahini drizzle (my favorite), salsa, chopped cilantro, shredded cheese, crumbled feta, avocado, Pico de Gallo, sour cream

  1. Bake the yams. I normally get them mostly cooked in the microwave, then bake them in my air fryer. Definitely end up with baking them!
  2. Heat a pan with olive oil. Add the spinach, onion, peppers, garlic and Worcestershire sauce. Sauté until the spinach is wilted and the onions are golden.
  3. Stir in the black beans and corn, salt and pepper. Cook 2-3 minutes. Add salsa and any spices you like, then set aside.
  4. When the yams are done baking, let them cool slightly. Cut them in half lengthwise. Use a fork to smash down the potatoes so you have room to fill them.
  5. Drizzle enchilada sauce into each potato. Fill with the bean and corn mixture.
  6. Top with cheese if using and microwave until melted.
  7. Drizzle with yogurt/tahini dressing, then add remaining toppings.

Vegan Cheesy Vegetable Casserole

I usually use cauliflower and/or broccoli as the base vegetable, but anything works! This dish is then layered with gooey cheese and topped with buttery bread crumbs. My girls call it "comfort food".

Note that the sauce requires raw cashews to be soaked ahead of time. You can either cover the cashews with water and let soak for a minimum of 2 hours, or soak in boiling water for about 20 minutes.

Ingredients:

  • 1 cup panko breadcrumbs (GF if preferred)
  • 2 TBSP vegan butter, melted

  • 4 cups cauliflower and/or broccoli florets
  • Additional veggies: spinach, tomatoes, red pepper, onion, peas, corn, and so on
  • Other additions: black beans (or other), vegan ground beef, vegan meatballs (halved)

For the sauce:

  • 1 cup raw cashews, soaked (see notes above)
  • 2 cups unsweetened plant-based milk
  • 1 cup vegetable broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup tapioca starch OR 1/8 cup corn starch
  • 1/4 cup nutritional yeast
  • 2 TBSP Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder, plus any of your favorite spices (turmeric, smoked paprika, etc.)
  • Salt, to taste

  1. Preheat oven to 400°. Lightly grease a 3-quart (9X13) casserole dish.
  2. Combine the melted butter, breadcrumbs and a pinch of garlic powder in a small bowl. Set aside.
  3. Steam the cauliflower/broccoli until just tender. Cook the additional ingredients (see suggestions above). Remove from heat and toss together.
  4. Drain the soaked cashews. Place all sauce ingredients into a high-speed blender. Blend until cashews have completely broken down and the sauce is smooth.
  5. Pour sauce into a pot and cook on medium heat until it gets thick and becomes slightly stretchy, about 4-5 minutes. Stir often to prevent burning. If needed, add a little broth or milk to thin it out. Taste and adjust seasonings.
  6. Pour half the sauce into the casserole dish. Layer with all of the vegetable mixture, then pour the remaining sauce on top.
  7. Sprinkle with prepared breadcrumbs. Cover with foil and bake for 15-20 minutes, until the cheese is hot and bubbly. Remove foil and bake for another 10 minutes or until the breadcrumbs are golden brown.

Green Bean Casserole

This Green Bean Casserole is a dairy free version, and as creamy and comforting as the original recipe on the mushroom soup can! I usually make this GF as well, either using GF French Fried Onions if I can find them, or by making my own caramelized-onion topping.

You can use fresh green beans, frozen or canned, just make sure to cook them until tender before assembling the casserole. The typical green bean casserole uses soy/tamari sauce, but I prefer using Worcestershire Sauce instead. So I will leave that choice up to you!

Servings: 6

  • 1 lb. (about 3 cups) green beans, trimmed and cut in half
  • 1/3 cup sliced almonds (optional)
  • 1 can French Fried Onions (GF if preferred)

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups mushrooms, cleaned and chopped
  • 1 tsp fresh thyme
  • 1/4 cup flour
  • 1/4 cup water
  • 1 cup vegetable broth (I use seasoned vegetable paste to make broth)
  • 1 cup unsweetened non-dairy milk
  • 1/2 TBSP (or more!) Worcestershire Sauce OR Tamari
  • 1/8 tsp ground nutmeg (optional)
  • Salt and pepper

  1. Preheat oven to 375°.
  2. Steam the green beans until tender, about 5-10 minutes.
  3. Add the onions and garlic to a large pan, along with a little water, and sauté over medium heat until they start to caramelize.
  4. Add the chopped mushrooms and fresh thyme. The mushrooms should give off enough water to keep the mixture from sticking.
  5. Add the Worcestershire Sauce (or Tamari), nutmeg, salt and pepper and sauté until lightly browned.
  6. Whisk the water and flour until blended.
  7. Add the broth, flour mixture and non-dairy milk to the mushrooms. Continue to stir until the sauce thickens, then remove from heat. Adjust flavoring as needed.
  8. Combine the green beans, optional almonds, mushroom sauce and 1/2 can of the French Fried Onions.
  9. Top with the remaining French Fried Onions, spreading evenly.
  10. Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes until the topping is browned and crispy and the sauce is bubbling.

Stuffed Peppers

The amount of each ingredient is not listed since it depends on how you like it!

  • Red, yellow, orange, purple or green peppers
  • Couscous or quinoa, cooked; flavor with cumin
  • Currants or other type of raisin or chopped cranberries – this adds a great sweet touch
  • Black beans
  • Mushrooms, finely chopped
  • Corn
  • Feta cheese (optional)
  • Spinach, chopped

  1. Preheat oven to 375°.
  2. Cut a sliver off the bottom of your peppers, not necessarily that there is a hole (though this is OK) but so that the pepper can be stable standing on end. Cut the top off the pepper to remove the stem. Scrape out the seeds, but don’t be too fussy about it.
  3. Mix remaining ingredients to make your stuffing. Fill each pepper to overflowing. I spray the top with PAM before baking, but this is optional.
  4. Set peppers in a baking pan with a small amount of water in it. Bake for about 30 minutes or until peppers are soft when pierced with a fork.

Veggie Frittata

This is one of those recipes that will taste differently every time you make it, since there are so many veggie combos you can use. I've made some suggestions in the ingredient list below, but anything goes! I always like to add fresh spinach for some nice green color, and I've also been known to add black beans.

I typically use a 9" pie plate, but an 8" pie plate or square pan work just fine. For this image, I used onions, broccoli, spinach, red pepper and corn, and sprinkled with feta and smoked paprika.

Ingredients:

  • 6 large eggs
  • 1/4 unsweetened non-dairy milk
  • 2 garlic cloves, minced
  • Salt and pepper to taste

  • 3 cups chopped vegetable combo of your choice, such as green onions, broccoli, asparagus, spinach, red peppers, corn, etc.
  • 1 tsp smoked paprika
  • Tarragon, or other spices of your choice
  • 1/3 cup crumbled feta

  1. Preheat oven to 400°F.
  2. Whisk the eggs, non-dairy milk, garlic, salt and pepper until well combined. Set aside.
  3. Heat 1/2 TBSP olive oil in a large skillet over medium heat. Add the vegetables, spices and a pinch of salt and pepper. Cook about 5 to 8 minutes until the vegetables are tender, stirring occasionally. Add water as needed. Remove from heat.
  4. Combine the vegetables with the egg mixture, and pour into the pie pan. Sprinkle with the feta.
  5. Bake for 15 to 20 minutes or until the eggs are set.

Scalloped Corn

Servings: 8 or more as a side dish

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large green or red bell pepper, finely diced
  • 2 medium firm ripe tomatoes, chopped
  • 2 tablespoons unbleached white flour
  • 1/2 teaspoon paprika
  • A few grains cayenne pepper
  • 1 cup non-dairy milk
  • 4 cups cooked fresh corn kernels (from 4 ears), or thawed frozen kernels
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup soft whole grain bread crumbs

  1. Preheat the oven to 350°.
  2. Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until golden.
  3. Add the bell pepper and tomatoes and continue to sauté just until they soften.
  4. Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended.
  5. Pour the rice milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season with salt and pepper.
  6. Pour the mixture into a lightly oiled shallow oblong baking pan.
  7. Quickly toss the oil with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture.
  8. Bake for 25 minutes, or until the crumbs begin to turn crusty. Serve at once.

Corn Pudding

Servings: 4

  • 3 cups frozen yellow corn, thawed, divided
  • ½ cup silken tofu, drained if necessary
  • 2 tbsp non-dairy milk
  • 1 small sweet onion, diced
  • 1 to 2 jalapenos, seeded and diced
  • 1 to 1 ½ tsp ground ginger (optional)
  • Cayenne powder, to taste
  • ½ tsp turmeric
  • ¼ cup quinoa flour (for nutty taste), chickpea flour (for egg-like taste), or any flour you have on hand, including cornmeal
  • Salt and pepper to taste

  1. Preheat oven to 350°. Lightly grease a shallow 9” pie plate and set aside.
  2. Combine ¾ cup of corn with tofu and milk in a blender and pulse until smooth and creamy. Transfer to a large mixing bowl and set aside.
  3. Line large skillet with thin layer of water and cook onion, jalapeno, and ginger until onion becomes translucent, about 3 minutes.
  4. In a mixing bowl, mix all ingredients together until well combined and pour into pie dish. Use a spatula to evenly spread mixture and pack it down tightly.
  5. Bake for 30 minutes or until fully cooked. Allow to cool 10-15 minutes before serving.