(as of Feb 17,2021 12:58:26 UTC – Details)
Your favorite foods made vegan―75 simple, plant-based recipes
If you’ve been considering going vegan but fear missing out on flavor, here’s some good news. Eating Vegan is packed with 75 mouthwatering vegan recipes that are simple to make and includes a starter guide to plant-based eating. Of all the vegan cookbooks, this is the one that seasoned vegans wish they’d had in the beginning.
Try plant-powered dishes inspired by familiar favorites, including French Toast and Baked Ziti. You’ll find nutritional information with every recipe, plus first-timer tips to help you get the most out of your meals. If you’re looking to adopt a plant-based diet, this standout among vegan cookbooks makes it easy.
All vegan cookbooks should include:
- Starter meal plans―Begin with one plant-based meal per day and work up to all three with meal plans that make adopting veganism painless.
- Your vegan kitchen―Learn about plant-based staples to have on hand, from tofu to nutritional yeast.
- Fundamental foods―Unlike some other vegan cookbooks, this one offers techniques for cooking foundational foods like beans, lentils, grains, and tofu.
When it comes to vegan cookbooks that provide easy and delicious plant-based recipes, Eating Vegan is a step above the rest.
From the Publisher
One of many mouthwatering vegan recipes: Red Lentil Chili
Prep Time: 10 minutes | Cook Time: 35 minutes | Serves 4
Who doesn’t love chili? It’s hearty and filling, and a great dish for hiding veggies from picky eaters. If you have extra time, add some diced carrot, cubed butternut squash, and even a handful of finely chopped kale. Sure, you can serve this dish in a bowl, but pouring it over a baked sweet potato kicks dinner up a notch. Serve your chili topped with diced avocado, jalapeño slices, Tofu Sour Cream, and Almond Parmesan Crumbles for some extra flavor pop.
1. In a large stockpot over medium-high heat, heat the vegetable oil. Add the onion and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 1 to 2 minutes more.
2. Stir in the vegetable stock, lentils, tomatoes, and chili powder. Bring the chili to a boil, then reduce the heat to medium-low, cover the pot, and simmer for about 20 minutes, or until the lentils are fully cooked and the chili has thickened.
3. Season with salt and pepper.
First-Timer Tip: If you have a slow cooker, combine the ingredients in it, cover, and cook on low for 8 hours.
2 teaspoons vegetable oil
1 small yellow onion, chopped
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
3 cups vegetable stock
1 cup dried red lentils
1 (14-ounce) can diced tomatoes, undrained
2 tablespoons chili powder