Vegan cooking has never been more exciting, thanks to the rise in creative, plant-forward recipe collections. One of the most beloved sources for home cooks is the BBC Good Food Vegan Recipe Book.
This thoughtfully curated book features a variety of vibrant, easy-to-follow recipes that make it simple to cook nourishing, delicious meals—whether you’re new to veganism or simply looking to expand your plant-based repertoire.
From hearty mains to irresistible desserts, each recipe is designed with flavor and nutrition in mind. In this post, I’ll share one of my favorite recipes inspired by the BBC Good Food Vegan collection: a Roasted Vegetable & Chickpea Traybake.
This dish showcases the type of approachable, crowd-pleasing meals you can expect from the book. Let’s dive in and bring a taste of BBC Good Food’s vegan magic to your kitchen!
Why You’ll Love This Recipe
This Roasted Vegetable & Chickpea Traybake is a weeknight hero. It’s incredibly easy to prepare, requiring just a little chopping and one oven tray.
The combination of seasonal vegetables and protein-packed chickpeas creates a meal that’s both filling and full of flavor. Roasting caramelizes the veggies, while a simple spice mix brings everything together.
It’s naturally gluten-free, dairy-free, and perfect for meal prep. Plus, cleanup is a breeze!
If you love this recipe, you’ll also want to check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and Peruvian Vegetable Recipes for Flavorful Healthy Meals for more simple, plant-based inspiration.
Ingredients
| Ingredient | Amount |
|---|---|
| Red onion | 1 large, sliced into wedges |
| Bell peppers (mixed colors) | 2, cut into chunky strips |
| Courgette (zucchini) | 1 medium, sliced into half-moons |
| Sweet potato | 1 large, diced into 2cm cubes |
| Cherry tomatoes | 200g (about 1 cup), whole |
| Canned chickpeas (drained and rinsed) | 400g can (about 1 ½ cups cooked) |
| Olive oil | 3 tbsp |
| Smoked paprika | 1 tsp |
| Cumin powder | 1 tsp |
| Garlic powder | ½ tsp |
| Salt & pepper | to taste |
| Lemon juice | 1 tbsp, plus extra to serve |
| Fresh parsley or coriander | Handful, chopped (to garnish) |
Equipment
- Large roasting tray or baking sheet
- Sharp knife & chopping board
- Mixing bowl (optional, for tossing vegetables)
- Measuring spoons
- Spatula or large spoon
- Oven mitts
Instructions
- Preheat your oven to 200°C (180°C fan/gas 6, 400°F). Line your roasting tray with parchment for easy cleanup.
- Prepare the vegetables: Slice the red onion into wedges, cut bell peppers into strips, slice courgette, and dice sweet potato into even cubes. The cherry tomatoes can be left whole.
- Combine in a bowl or directly on the tray: Pile all vegetables and drained chickpeas onto the tray. Drizzle with olive oil, sprinkle over smoked paprika, cumin powder, garlic powder, salt, and pepper.
- Toss everything well to coat the vegetables and chickpeas evenly in the oil and spices. Spread out in a single layer for even roasting.
- Roast in the oven for 30 minutes, stirring halfway to ensure even cooking. The veggies should be golden, soft, and slightly crispy at the edges.
- Squeeze over lemon juice as soon as you remove the tray from the oven. Toss gently to combine.
- Garnish with fresh herbs (parsley or coriander) before serving. Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed.
Tips & Variations
- Switch up the veggies: Try adding butternut squash, aubergine (eggplant), or carrots for a seasonal twist.
- Spice it differently: Use curry powder, za’atar, or Italian herbs for a unique flavor profile.
- Add crunch: Top with toasted seeds or nuts for extra texture.
- Make it a meal: Serve over cooked quinoa, brown rice, or couscous to boost satiety.
- Meal prep: This traybake keeps well in the fridge for up to 4 days, making it ideal for batch cooking.
“Roasting vegetables brings out natural sweetness and depth—don’t be afraid to use high heat for caramelization!”
For more creative ways to enjoy vegetables, see Vegetable Alfredo Recipes for Creamy, Healthy Dinners and Vegetarian Swiss Chard Recipes for Healthy Meals.
Nutrition Facts
| Nutrient | Per Serving (1/4 traybake) |
|---|---|
| Calories | 320 kcal |
| Protein | 10g |
| Carbohydrates | 54g |
| Fat | 8g |
| Fiber | 12g |
| Sugar | 14g (natural from vegetables) |
| Sodium | 380mg (varies by salt used) |
Nutrition values are estimates and will vary depending on ingredient brands and optional add-ins.
Serving Suggestions
- As a main: Serve the traybake on its own or over a bed of fluffy couscous or quinoa for a complete meal.
- In wraps: Spoon roasted veggies and chickpeas into warm flatbreads or tortillas, drizzle with tahini sauce, and enjoy as a wrap.
- On salad greens: Top a bowl of mixed greens with the warm traybake, a scoop of Vegan Bechamel Sauce, and a sprinkle of seeds for a hearty salad.
- With dips: Pair with hummus, vegan tzatziki, or a quick lemon-tahini dressing for extra flavor.
Conclusion
The BBC Good Food Vegan Recipe Book is an invaluable companion for anyone looking to make plant-based eating easy, flavorful, and fun. This Roasted Vegetable & Chickpea Traybake is a shining example of the book’s approach: simple methods, vibrant ingredients, and bold flavors that please everyone at the table.
Whether you’re batch-cooking for a busy week or serving friends at a casual dinner, this dish delivers every time. Even if you’re not fully vegan, recipes like this will convince you that plant-based meals can be as hearty and satisfying as any traditional fare.
If you’re inspired by this recipe, don’t miss exploring other vegan meals on the blog, like Low Calorie Vegetable Soup Recipe for Healthy Eating or treat yourself to something sweet with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Happy plant-based cooking!
📖 Recipe Card: Vegan Chickpea & Spinach Curry
Description: A hearty, flavourful curry packed with protein and fibre. Perfect for a quick weeknight vegan dinner.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 400g can chopped tomatoes
- 400g can chickpeas, drained and rinsed
- 100g fresh spinach
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- Salt and pepper, to taste
- Fresh coriander, to serve
Instructions
- Heat olive oil in a large pan over medium heat.
- Add the onion and cook for 5 minutes until softened.
- Stir in garlic, curry powder, cumin, coriander, and chilli flakes. Cook for 1 minute.
- Add chopped tomatoes and bring to a simmer.
- Stir in chickpeas and cook for 10 minutes.
- Add spinach and cook until wilted.
- Season with salt and pepper.
- Serve hot, garnished with fresh coriander.
Nutrition: Calories: 210 kcal | Protein: 8g | Fat: 6g | Carbs: 30g
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