(as of Jun 08,2021 09:20:00 UTC – Details)
“Busy folks, rejoice! The recipes in The Simply Vegan Cookbook are accessible and doable, but never boring.”―Melissa D’Arabian, author and Food Network Host
Forget about vegan cookbooks that require specialty ingredients and leave you unsatisfied. The Simply Vegan Cookbook takes vegan cooking to the tastiest level with easy, delicious recipes that are fun to make and a delight to eat. Creator and host of The Vegan Roadie, Dustin Harder has travelled over 110,000 miles―and visited every grocery store along the way― to find out which vegan foods are (and are not) accessible. Taking this into account, The Simply Vegan Cookbook provides healthful, balanced vegan meals using easy-to-find, affordable vegan ingredients.
From greens and beans to grains and mains, The Simply Vegan Cookbook is the most comprehensive of vegan cookbooks to date. This vegan cookbook offers:
- 150 recipes with two variations each, resulting in a total of 450 recipes
- No more than 30 minutes of active time prep time per recipe
- Cooking tutorials improve your skills for making vegan staples
The Simply Vegan Cookbook gives home cooks what other vegan cookbooks don’t―vegan recipes that save time, money, and your sanity.
From the Publisher
The Best Recipes from the Vegan Roadie
As the host and creator of the vegan culinary travel series, The Vegan Roadie, Dustin Harder is on a mission to find the best vegan eats in every city. Sharing his favorite recipes from the road for you to make in your own home, this vegan cookbook will inspire every home cook.
150 Recipes (450 with Variations):
From greens to grains to beans, this vegan cookbook is the ultimate reference for vegan recipes.
Forget about expensive and exotic ingredients, the recipes in this vegan cookbook use pantry staples that you can find in any grocery store.
With no more than 30 minutes of active time spent on any recipe, this vegan cookbook serves dishes and are both simple and good.
Sample Recipe: Baked Lentil Falafel
Serves 4 / Prep time: 10 minutes / Cook time: 20 minutes
Falafel is traditionally made with chickpeas, but I have used all sorts of beans for this recipe. Now it’s time for a lentil version. After all the variations I have made over the years, I always come back to this one, and it remains my favorite. I hope you enjoy it, too.
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
2. In a large bowl, combine all the ingredients. Mix well to combine and mash the mixture against the sides of the bowl with your spoon to create a doughy texture.
3. Form each falafel ball using 1 heaping tablespoon of dough. Place the balls on the prepared baking sheet and slightly flatten each ball into a disk. Spray the tops with nonstick coking spray.
4. Bake for 10 minutes, flip, and bake for 10 more minutes, or until crispy.
If you prefer the traditional falafel made with chickpeas, use 1 (15-ounce) can chickpeas, rinsed, drained, and mashed.
Nonstick cooking spray
1 (15-ounce) can lentils, rinsed and drained
¼ cup flax meal
3 garlic cloves, minced
½ cup chopped fresh parsley
Juice of ½ lemon
1¼ teaspoons ground cumin
½ teaspoon sea salt
½ teaspoon black pepper