For Vegans (and others) Some More Quick-Fix Dishes

Fans of 2011’s “Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less,” by best-selling author/chef Robin Robertson, will be delighted to know that Robertson’s newly-released “More Quick-Fix Vegan: Simple, Delicious Recipes in 30 Minutes or Less” is bursting with the same kind of wholesome, flavor-packed “fast food” recipes that made “Quick-Fix Vegan” so successful. This all-new collection of diverse recipes, many of them ethnically inspired, makes it easy to find a wide-range of vegan dishes that include starters, soups and salads, as well as sandwiches, entrées, desserts and more. There’s also a chapter on “Big Bowls,” one of Robertson’s favorites, that is comprised of complete, balanced recipes for one-dish meals, such as “Sweet Potato Barbecue Bowls” crafted, of course, to be eaten in a big bowl. If you are not vegan, but cooking for someone who is, you’ll especially find the introductory chapter on the basics – and beyond – invaluable. Longtime vegans, always on the hunt for fresh, innovative vegan dishes, will devour Robertson’s timesaving recipes, as will those new to the lifestyle. While vegetarians are classified as a group who do not eat meat, vegans observe the strictest of rules by not consuming any animal products, such as meat, poultry, fish, eggs, dairy, as well as some other foods, like honey. Besides reasons relating to health, others choose to be vegan due, in part, to religious, moral and ethical issues, such as those surrounding animal rights and the environment. Look for Robertson’s cookbooks wherever books on cooking are sold, via on-line sources such as and by visiting the author’s website at, where more delicious vegan recipes can be found.


Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at

Sweet Potato Barbecue Bowls

From "More Quick-Fix Vegan: Simple, Delicious Recipes in 30 Minutes or Less," by Robin Robertson, McMeel Publishing, LLC

1 tablespoon olive oil or ¼ cup water

½ small red onion, minced

2 cloves garlic, minced

1 large or 2 medium sweet potatoes, peeled and coarsely shredded

1½ cups home-cooked pinto beans, or 1 (15.5-ounce) can, drained and rinsed

2 canned chipotle chiles in adobo, minced

2 tablespoons tomato paste

1/3 cup ketchup

1 tablespoon yellow mustard

1 tablespoon pure maple syrup

1 tablespoon tamari soy sauce

2 teaspoons chili powder

1 teaspoon liquid smoke

½ teaspoon smoked paprika

Salt and freshly ground black pepper

½ cup water

4 cups chopped fresh spinach or baby kale


Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the sweet potato, cover, and cook until softened, about 7 minutes, or until tender. Stir in the pinto beans, chipotle chiles, tomato paste, ketchup, mustard, maple syrup, tamari, chili powder, liquid smoke, paprika, and salt and pepper to taste. Stir in as much of the water as needed to make a smooth sauce. Cook, stirring occasionally, to heat through and blend the flavors, about 5 minutes. Stir in the spinach and cook for a few minutes until wilted. To serve, divide the mixture evenly among serving bowls. Serves 4.

Chickpea Niçoise

From "More Quick-Fix Vegan: Simple, Delicious Recipes in 30 Minutes or Less," by Robin Robertson, McMeel Publishing, LLC

1 pound small red potatoes, quartered or sliced ¼ inch thick

6 ounces green beans, trimmed and cut into 2-inch pieces

2 tablespoons olive oil

3 cloves garlic, minced

3 scallions, minced

Salt and freshly ground black pepper

1½ cups home-cooked chickpeas, or 1 (15.5-ounce) can, drained and rinsed

1 cup cherry tomatoes, halved

2 tablespoons kalamata or Niçoise olives, pitted and halved

1 tablespoon white wine vinegar

2 tablespoons minced fresh Italian parsley

2 tablespoons minced fresh basil


Steam the potatoes for 5 minutes in a steamer over boiling water, then add the green beans and steam until both are just tender, about 5 minutes longer. Run the vegetables under cold water to stop the cooking process, and set aside. Heat the oil in a large skillet over medium heat. Add the garlic and scallions and cook until fragrant, 30 seconds.

Add the potatoes and green beans, season with salt and pepper to taste, and sauté for 2 minutes. Add the chickpeas, tomatoes and olives and heat through, about 2 minutes longer. Drizzle on the vinegar and add the parsley and basil. Toss gently to combine and serve.

Serves 4.

Banh-Mi Noodles

From "More Quick-Fix Vegan: Simple, Delicious Recipes in 30 Minutes or Less," by Robin Robertson, McMeel Publishing, LLC

8 ounces rice noodles or linguine

2 large carrots, coarsely shredded

1 cucumber, peeled, seeded, and chopped

1/3 cup chopped scallions

2 teaspoons minced fresh ginger

1/3 cup chopped fresh cilantro

2 tablespoons rice vinegar

2 teaspoons toasted sesame oil

2 teaspoons natural sugar

1 tablespoon neutral vegetable oil

8 ounces extra-firm tofu, drained and cut into thin strips

1/3 cup hoisin sauce

3 tablespoons tamari soy sauce

3 tablespoons water

1 to 2 teaspoons sriracha sauce

3 to 4 tablespoons crushed roasted peanuts


Cook the noodles according to the package directions. Drain well and return to the pot. Add the carrots, cucumber, scallions, ginger, cilantro, vinegar, sesame oil and sugar. Toss to combine and set aside.


Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry quickly to brown it on all sides. In a small bowl, combine the hoisin, tamari, water and sriracha, stirring to blend. Pour the sauce mixture onto the tofu and stir-fry for 2 minutes longer. Add the cooked noodle mixture to the tofu mixture and stir-fry until heated through, about 2 minutes longer. Serve hot, sprinkled with the peanuts.

Serves 4.


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