Home vegan recipe books The Vegan Spiralizer Cookbook: Creative, Delicious, Easy Recipes for Every Meal

The Vegan Spiralizer Cookbook: Creative, Delicious, Easy Recipes for Every Meal


Price: points - Details)


Refreshing spin on plant-based eating―spiralizers go vegan.

The Vegan Spiralizer Cookbook is your how-to guide for vegan dishes with a twist―literally. It serves up 101 recipes that can be prepared with a spiralizer, making it easy and fun to eat more plant-based meals and create delicious, healthy options where fruits and veggies are the star, not just a sideshow.

Whether you’re completely vegan, trying to cut back on calories, or just want to sneak some more vegetables onto your loved ones’ plates, this spiralizer cookbook can change the way you cook. No vegan or spiralizer experience required.

The Vegan Spiralizer Cookbook offers:

  • Beyond the zoodle―A huge variety of flavor-packed recipes for every meal, including pancakes, soups, and even fancy drinks!
  • No spiralizer? No problem―This complete spiralizer cookbook gives the rundown on how to purchase, maintain, and safely use both hand crank and hourglass spiralizers.
  • Charts and tips―Find handy references for what to spiralize, how to spiralize it, and how to cook it―plus lists of other kitchen tools to keep on hand.

Discover how creative vegan cooking can be with The Vegan Spiralizer Cookbook.



From the Publisher

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SAMPLE RECIPE: Sweet ‘N’ Spicy Beet Wraps

MAKES 4 WRAPS | Prep time: 10 minutes | Cook time: 15 minutes

Beets are a vegan classic to begin with, but when they’re roasted with a hint of chili powder, they reach a whole new level. Combined with sweet ’n’ spicy sauce and cool, creamy avocado, this wrap is perfection.

INSTRUCTIONS:

1. In a small bowl, whisk together the brown sugar, soy sauce, hot sauce, and vinegar. Set aside.

2. Preheat the oven to 400°F. Coat a baking sheet with cooking spray.

3. Spiralize the beets using the Curly Fry blade and trim the spirals to 5- to 6-inch lengths. Spread the spirals in a single layer on the prepared baking sheet, and spritz with the cooking spray. Season with salt, pepper, and chili powder.

4. Bake for 15 minutes, stirring once about halfway through. They’re done when just barely soft.

5. Place the wraps on a clean work surface and schmear each with avocado. Top with the beets and arugula. Drizzle each with the sauce. Fold in half and enjoy!

Per serving: Calories: 438; Total fat: 13g; Total carbs: 74g; Fiber: 12g; Sugar: 38g; Protein: 9g; Sodium: 1253mg

INGREDIENTS:

1/2 cup packed light brown sugar + 2 tablespoons lite soy sauce

1 tablespoon hot sauce

2 teaspoons apple cider vinegar

4 large beets

1/8 to 1/4 teaspoon chili powder

4 whole-grain wraps or pita

1 avocado, halved, pitted, and lightly mashed

2 cups baby arugula

The Vegan Spiralizer Cookbook: Creative, Delicious, Easy Recipes for Every Meal | Simple Vegan
Home vegan recipe books The Vegan Spiralizer Cookbook: Creative, Delicious, Easy Recipes for Every Meal

The Vegan Spiralizer Cookbook: Creative, Delicious, Easy Recipes for Every Meal


Price: points - Details)


Refreshing spin on plant-based eating―spiralizers go vegan.

The Vegan Spiralizer Cookbook is your how-to guide for vegan dishes with a twist―literally. It serves up 101 recipes that can be prepared with a spiralizer, making it easy and fun to eat more plant-based meals and create delicious, healthy options where fruits and veggies are the star, not just a sideshow.

Whether you’re completely vegan, trying to cut back on calories, or just want to sneak some more vegetables onto your loved ones’ plates, this spiralizer cookbook can change the way you cook. No vegan or spiralizer experience required.

The Vegan Spiralizer Cookbook offers:

  • Beyond the zoodle―A huge variety of flavor-packed recipes for every meal, including pancakes, soups, and even fancy drinks!
  • No spiralizer? No problem―This complete spiralizer cookbook gives the rundown on how to purchase, maintain, and safely use both hand crank and hourglass spiralizers.
  • Charts and tips―Find handy references for what to spiralize, how to spiralize it, and how to cook it―plus lists of other kitchen tools to keep on hand.

Discover how creative vegan cooking can be with The Vegan Spiralizer Cookbook.



From the Publisher

spiralizer cookbook, spiralizer cookbook, spiralizer cookbook, spiralizer cookbookspiralizer cookbook, spiralizer cookbook, spiralizer cookbook, spiralizer cookbook

spiralizer cookbook, spiralizer cookbook, spiralizer cookbook, spiralizer cookbookspiralizer cookbook, spiralizer cookbook, spiralizer cookbook, spiralizer cookbook

spiralizer cookbook, spiralizer cookbook, spiralizer cookbook, spiralizer cookbookspiralizer cookbook, spiralizer cookbook, spiralizer cookbook, spiralizer cookbook

SAMPLE RECIPE: Sweet ‘N’ Spicy Beet Wraps

MAKES 4 WRAPS | Prep time: 10 minutes | Cook time: 15 minutes

Beets are a vegan classic to begin with, but when they’re roasted with a hint of chili powder, they reach a whole new level. Combined with sweet ’n’ spicy sauce and cool, creamy avocado, this wrap is perfection.

INSTRUCTIONS:

1. In a small bowl, whisk together the brown sugar, soy sauce, hot sauce, and vinegar. Set aside.

2. Preheat the oven to 400°F. Coat a baking sheet with cooking spray.

3. Spiralize the beets using the Curly Fry blade and trim the spirals to 5- to 6-inch lengths. Spread the spirals in a single layer on the prepared baking sheet, and spritz with the cooking spray. Season with salt, pepper, and chili powder.

4. Bake for 15 minutes, stirring once about halfway through. They’re done when just barely soft.

5. Place the wraps on a clean work surface and schmear each with avocado. Top with the beets and arugula. Drizzle each with the sauce. Fold in half and enjoy!

Per serving: Calories: 438; Total fat: 13g; Total carbs: 74g; Fiber: 12g; Sugar: 38g; Protein: 9g; Sodium: 1253mg

INGREDIENTS:

1/2 cup packed light brown sugar + 2 tablespoons lite soy sauce

1 tablespoon hot sauce

2 teaspoons apple cider vinegar

4 large beets

1/8 to 1/4 teaspoon chili powder

4 whole-grain wraps or pita

1 avocado, halved, pitted, and lightly mashed

2 cups baby arugula