The Ultimate Vegan Cookbook: The Must-Have Resource for Plant-Based Eaters
464
The Ultimate Vegan Cookbook: The Must-Have Resource for Plant-Based Eaters
464eBook
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Overview
The Only Vegan Cookbook You'll Ever Need
Seven standout authors have joined forces to create this definitive vegan reference book. With more than 600 recipes, this indispensible kitchen staple is perfect for seasoned vegans looking to build their repertoires, cooks new to the basics of plant-based cuisine and curious meat-eaters on the hunt for new flavors. Gluten-free, soy-free and sugar-free options are included, and many recipes come together in 30 minutes or less. Offering unbeatable variety and covering everything from main dishes, sides, soups and salads to breakfasts, beverages, desserts and pantry staples, these experienced and creative vegan authorities have you covered.
Product Details
| ISBN-13: | 9781624146428 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 10/23/2018 |
| Sold by: | Macmillan |
| Format: | eBook |
| Pages: | 464 |
| File size: | 111 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
CHAPTER 1
MAIN DISHES
These recipes are for hearty, filling plates and bowls that will nourish your body, satisfy your taste buds and give you the energy you need to live your life. A stereotyped image of what vegans eat for lunch or dinner is often a sad-looking, sparse bowl of lettuce and carrots, maybe with some tofu if you're lucky. Fortunately, in reality we lettuce-lovers have a plethora of colorful, flavorful and delectable foods to choose from when we want to cook a plant-based meal. Whether you desire pasta, vegetables, protein, savory baked goods, grains or legumes, you can serve them grilled, steamed, baked, fried, roasted or sautéed, with all kinds of creamy and crunchy toppings to provide a balance of textures and tastes. Cooking vegan for your main dish absolutely doesn't have to mean missing out on delicious food. It's easy and exciting to prepare the following recipes, and they're sure to please a variety of eaters. From familiar comfort foods with big flavor, to nutrient-dense veggie bowls, to new ingredient combinations you might not have thought of, this chapter has all you need to experience the best of what (vegan) main dishes have to offer. Bon appétit.
BBQ PULLED JACKFRUIT SANDWICH with SLAW AND CARAMELIZED ONIONS
+GFO
This sandwich is spicy, garlicky, meaty, full of flavor — and amazing. The dilly slaw adds a crunchy tang and the caramelized onions round it all out ... because caramelized onions effing rock. It is seriously incredible how pulled pork-y in texture the cooked jackfruit is. — AS
SERVES 3 TO 4
BBQ JACKFRUIT
1 (20-oz [565-g]) can (10 oz [285 g], drained) jackfruit in brine or water, NOT syrup
1 tbsp (14 g) coconut oil
1 cup (245 g) vegan BBQ sauce
¼ tsp smoked paprika (optional)
SLAW
3 cups (1 kg) thinly shredded green cabbage
1 clove garlic, minced
¼ cup (55 g) vegan mayo
1 tbsp (15 ml) apple cider vinegar
½ tsp maple syrup
½ tsp dried dill weed
1/8 tsp salt
1/8 tsp pepper
CARAMELIZED ONIONS
1 tsp coconut oil
1 small yellow onion, thinly sliced
1 tbsp (15 ml) water, as needed
3 to 4 buns (or use gluten-free buns)
FOR THE BBQ JACKFRUIT
Drain and rinse the jackfruit. Pick out any seeds, discarding them. Using a fork or your fingers, shred the jackfruit. In a large skillet, heat the coconut oil over medium heat. Pour in the shredded jackfruit, BBQ sauce and smoked paprika (if using), stirring to combine. Cook for 10 to 12 minutes, stirring regularly, or until the sauce thickens and reduces.
While the jackfruit cooks, make the slaw.
FOR THE SLAW
In a large mixing bowl, combine the shredded cabbage, garlic, mayo, vinegar, syrup, dill, salt and pepper, and toss to evenly coat the cabbage. Set it aside.
FOR THE CARAMELIZED ONIONS
In a medium skillet, melt the coconut oil over medium heat. Toss in the sliced onions, stirring regularly so they don't burn. If they begin to brown, add a tablespoon (15 ml) of water. Continue this until the onions are lightly browned, softened and caramelized, 15 to 20 minutes. To assemble, pile the jackfruit onto a bun, and then top generously with the slaw and onions. Serve immediately. Leftovers can be refrigerated and eaten for up to a week.
"California Burrito" TACOS
+GF
Only in Southern California can you get authentic, traditional, spicy Mexican dishes made with love. And of course, in California, we like to mix things up. Do it our way, you know? That's probably why San Diego has become famous for putting its own twist on traditional carne asada burritos and adding french fries. Maybe it was the surfers who did it first, maybe we'll never know, but ordering a California burrito anywhere in So Cal means that you're getting a stuffed burrito — including french fries. This dish is a must-try! — AS
SERVES 4 TO 6
FRENCH FRIES
3 medium russet potatoes, cut into french fries, or about 3 cups (630 g) of your fave frozen french fries
1 tbsp (14 g) coconut oil, if making your own fries Salt, to taste
MEATY CRUMBLES
2 cups (460 g) vegan meaty crumbles (crumbled tempeh works well here, too)
1 tbsp (14 g) coconut oil
1 tsp ground cumin
½ tsp cayenne pepper
½ tsp smoked paprika
¼ tsp chili powder
1/8 tsp salt
TOPPINGS
1 lime, quartered
1 avocado, pitted and sliced
¼ cup (38 g) sliced onion
¼ cup (10 g) chopped cilantro Corn tortillas Hot sauce and/or salsa, to taste Vegan cheese, for sprinkling (optional)
FOR THE FRENCH FRIES
Preheat the oven to 400°F (204°C). If you're making fries from scratch, wash your potatoes well and slice them into fries about ¼ inch (6 mm) thick. If using your own chopped potatoes, coat a baking sheet with the coconut oil. (If using frozen fries, skip this step.) Then spread your potatoes or frozen fries onto the baking sheet and bake until golden and crispy, about 30 minutes, flipping halfway through. Season with salt and set them aside.
FOR THE MEATY CRUMBLES
Combine the meaty crumbles and coconut oil in a cast-iron pan over medium heat. Add the cumin, cayenne pepper, smoked paprika, chili powder and salt. Stir well to evenly coat the crumbles in spices, and cook over medium heat until they are heated through and smelling delicious, about 10 minutes.
FOR THE TOPPINGS
While the meaty crumbles and fries cook, prepare the toppings: slice the lime, avocado and onion, and chop the cilantro. Heat the tortillas in a separate cast-iron pan or pop in the oven for a few minutes to warm them. When they're ready, assemble the tacos starting with the corn tortillas. Then top with meaty crumbles, fries, avocado, onions, cilantro and as much lime and hot sauce or salsa (or both) as you like. If you're adding a sprinkle of cheese, toss that on, too. Leftovers can be refrigerated for up to a week, but the corn tortillas should be heated fresh for each meal.
San Pedro–Style FISHLESS MARKET TRAY
+GF
This meal is served on a big plastic tray (like from a food court), covered in newspaper and topped with an overflowing mixture of shrimp, potatoes, onions, peppers, tomatoes and corn smothered in a spicy, delicious tomato-based sauce that you could sop up with the crusty, toasted bread served on the side. The veggies and sauce make the whole thing, and it was super easy to sub out little crustaceans with healthy plant foods. We replaced the shrimp with seasoned hearts of palm and mushrooms, which both taste and have a texture similar to the original — but you know, vegan! — AS
SERVES 4 TO 6
MARINADE
½ cup (120 ml) white cooking wine
2 tbsp (30 ml) lemon juice
1½ tsp Old Bay seasoning
¼ tsp black truffle sea salt (regular sea salt works here, too)
1 (14½-oz [410-g]) can hearts of palm, drained
1½ cups (100 g) sliced mushrooms (we used shiitake, but oyster or lobster mushrooms would be great, too!)
SAUCE
2 (6-oz [170-g]) cans tomato paste
6 oz (170 g) soyrizo (soy chorizo; optional, but worth it)
2 cloves garlic, minced
1 cube vegetable bouillon
2 tsp (4 g) chili powder
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp Old Bay seasoning
½ tsp ground cumin
¼ tsp black truffle sea salt (or regular sea salt)
¼ tsp black pepper
3 cups (710 ml) water
EVERYTHING ELSE
1 tbsp (15 ml) oil
2 large bell peppers, seeded and roughly chopped
2 medium onions, roughly chopped
2 cobs of corn, halved
4 medium red potatoes, cut into 1" to 2" (2.5- to 5-cm) cubes
1 tomato, roughly chopped Cilantro, for garnish (optional)
FOR THE MARINADE
In a large bowl, combine the white cooking wine, lemon juice, Old Bay and salt. Drain the hearts of palm and slice them into ½-inch (1.3-cm) circles. Roughly chop the mushrooms and place the 'shrooms and hearts of palm slices into the marinade. Let marinate for at least 1 hour or as long as overnight.
FOR THE SAUCE
While the marinade comes together, make the sauce by whisking together the tomato paste, soyrizo, garlic, vegetable bouillon cube, spices and water in a large bowl. Set aside.
FOR EVERYTHING ELSE
Heat the oil over medium heat in a large cast-iron skillet. Cut the bell peppers, onions, corn, red potatoes and tomato. Place the corn and potatoes into a medium pot and boil until fork tender. Add the bell peppers and onions to the skillet and cook until they begin to soften, about 3 to 5 minutes. Add the cooked corn coblets, potatoes and tomato, and cook them all together, stirring occasionally, for another 5 minutes. Add the sauce mixture to the pan and stir to combine. Simmer for 15 minutes.
While the veggie and sauce mixture simmers, pour the hearts of palm and mushroom marinating mixture into a medium pan and cook over medium heat until the leftover marinating liquid reduces and thickens. Remove from the heat, add to the sauce and veggie mixture and stir to combine. Cook for another minute or two, until the mixture is a bit soupy and everything is well combined. Top with cilantro, if you like, and serve with crusty bread and a squeeze of lemon.
Note: Leftovers last in a sealed container in the fridge for up to a week. It may need a little water added when reheating because the sauce will thicken as it cools.
Black Bean CITRUS SLAW TACOS
Here in Southern California, it's all about the food. We're surrounded by great local restaurants and tons of farmers' markets. We're lucky to live in a place where fresh produce, great weather and a melting pot of diversity has also attracted some amazing chefs: it's a culinary adventure living out here. That being said, there is almost no better food I've ever eaten here than a traditional Mexican street taco. So we made our own! I kicked them up a bit with my version of a tangy citrus slaw on top — it's the perfect crunchy contradiction to the smoky black beans. — AS
SERVES 2 TO 4
2 (15-oz [425-g]) cans black beans, drained (or about 2 cups [345 g] cooked black beans)
1 tbsp (14 g) coconut oil
3 tbsp (45 ml) lime juice, divided
1 tsp apple cider vinegar
1 tsp soy sauce
1 tsp ground cumin
½ tsp salt
½ tsp garlic powder
½ tsp smoked paprika
½ tsp chili powder
3 cups (1 kg) broccoli slaw (store-bought or just shredded broccoli, carrots and red cabbage)
1 tbsp (15 ml) olive oil
½ tsp salt Tortillas, for serving Pepitas, for garnish Fresh chopped cilantro, for garnish
In a medium cast-iron pan or saucepan, combine the beans, coconut oil, 1 tablespoon (15 ml) of the lime juice, vinegar, soy sauce, cumin, salt, garlic powder, smoked paprika and chili powder. Stir to combine, and simmer over medium-low heat.
While the beans cook, make the broccoli slaw by tossing together the shredded broccoli, carrots and red cabbage with the remaining 2 tablespoons (30 ml) lime juice, olive oil and salt. Set aside.
Prepare the tortillas by heating them in a cast-iron skillet over medium-high heat until hot; then flip and heat them through. Keep the warm tortillas wrapped in a clean towel or a tortilla warmer until ready to serve.
Once the beans have cooked, about 10 to 15 minutes, portion them evenly into the tortillas. Then top with broccoli slaw, pepitas and cilantro. Serve immediately!
Note: Leftovers can be refrigerated separately for up to a week.
Vegetable POT PIE
Pot pies stuffed with seasonal vegetables are the best. Easy to make and even easier to eat up, they come together quickly and have plenty of room for experimentation. This easy, healthier version topped with a buttery crust has become a go-to weeknight dinner in our house! — AS
SERVES 6
CRUST
2¼ cups (270 g) all-purpose flour
1 tbsp (12 g) sugar
1 tsp salt
½ cup (120 g) cold vegan butter or coconut oil
1/3-–½ cup (90–120 ml) ice water
1 tbsp (15 ml) vegan butter, melted
FILLING
1 tbsp (15 ml) olive oil
2 cloves garlic, minced
1 cup (160 g) chopped yellow onion
3 cups (475 g) frozen mixed green beans, carrots, corn and peas (or sub fresh!)
1 cup (150 g) cubed red potatoes (cut into
½" [1.3-cm] cubes)
½ cup (60 g) all-purpose flour
2 cups (480 ml) vegetable broth
2 bay leaves
1 tsp salt
½ tsp pepper
Preheat the oven to 400°F (204°C). Grease an 8 x 8-inch (20 x 20-cm) square baking dish.
FOR THE CRUST
Combine the flour, sugar and salt in a large mixing bowl. Cut in the cold butter with a pastry cutter or fork until small crumbs form and then add to the mixing bowl. Drizzle in the ice water, using a wooden spoon to stir the mixture together until a dough forms. Wrap the dough in plastic wrap and stick it in the fridge to chill.
FOR THE FILLING
Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and sauté until soft, about 5 to 7 minutes. Add the frozen (or fresh, if using) mixed vegetables and the potatoes, and stir to combine. Next, whisk in the flour and cook, stirring it into the vegetables for about 1 minute. Then whisk in the vegetable broth. Finally, add the bay leaves, salt and pepper, and simmer the mixture until thickened, about 10 minutes.
While the mixture thickens, remove the pie dough from the fridge and turn it out onto a lightly floured surface. Split the dough into two halves. Roll them out to about ¼ inch (6 mm) thickness and press half of the dough into the greased baking dish, being sure to cover the dish completely. Set the other rolled-out dough aside for the top layer of the pie.
Once the sauce has thickened, remove the bay leaves and toss them into the compost. Pour the thickened vegetable filling into the crust-lined baking dish. Carefully place the second crust over the top, using a fork or your fingers to press together the edges. Poke a few small holes in the top for steam to escape, using a fork or a toothpick. Brush the top generously with the melted vegan butter.
Bake the pie for 30 to 40 minutes, or until the crust is golden. Let it cool for 5 minutes before cutting and serving.
Leftovers last in the fridge for up to 1 week and can be frozen indefinitely.
Note: You can make the filling and crust ahead of time and just keep them separately in the fridge until you're ready to cook.
Forbidden Rice SUSHI ROLLS
+QP +SF +GF
Sushi rolls are the perfect blank slate for those days where all you have lingering about your fridge are leftover veggies and rice. Toss everything into a nori sheet (the seaweed that folds to make sushi rolls), wrap and enjoy. Below is a favorite flavor combination of mine. Use what you have and I'm sure you'll construct a sushi roll equally as delicious. — MR
SERVES 2
1 sweet potato
1 eggplant
1 tbsp (15 ml) olive oil
Sprinkle of sea salt
1 cup (210 g) forbidden black rice or brown rice
1 cucumber
1 carrot
1 avocado
4 nori wraps Tamari Sesame seeds (optional)
Preheat the oven to 420°F (215°C). Peel and thinly slice the sweet potato into long wedges, the same length as your nori wrap. Then dice the eggplant into bite-size cubes. Drizzle the sweet potatoes and eggplant with the olive oil, sprinkle with salt and mix well. Then line a baking pan with parchment paper. Toss the vegetables on top; place in the oven for 15 to 20 minutes and cook until the edges are crispy. Check to see if they need an extra drizzle of olive oil or salt halfway through.
While the vegetables roast, cook the rice as the package instructs.
In the meantime, slice the rest of the veggies and avocado into very thin, lengthwise pieces. Once the rice has cooked, lay down 1 nori sheet and add enough rice on top to spread a thin, even layer, meeting each corner. The easiest way to make the roll is by adding a small amount of each ingredient to the left-hand side, taking up no more than a third of the entire nori roll. Then tightly roll the veggies to the opposite side. With a sharp knife, slice the roll into small pieces and enjoy your delicious veggie sushi with a dipping sauce of tamari and sesame seeds!
Stuffed TOMATOES WITH PINK RICE
+SF +GF
A few modest ingredients go a long way when presented beautifully. Stuffed veggies have an air of elegance — perfectly blistered tomatoes stuffed with savory rice and veggies, neatly packed and served. Yet, this dish is much easier than looks would suggest. — MR
SERVES 8
1 1/3 cups (315 ml) water
1 cup (210 g) pink rice or any rice, rinsed
½ tsp salt, for rice
1 tsp coconut oil
2/3 red bell pepper
1 zucchini
1/3 small red onion
2 handfuls of macadamia nuts
8 large red tomatoes
2 tbsp (30 ml) olive oil
1½ cups (200 g) frozen peas, thawed Salt, to taste
Preheat the oven to 350°F (177°C). Now prepare the rice by boiling the water, add in the rinsed rice (check instructions if not using pink rice), salt and coconut oil in a saucepan. Reduce the heat to a simmer, cover and let the rice cook for 20 minutes, or until all the water is absorbed.
As the rice cooks, thinly chop the red bell pepper, zucchini and red onion into bite-size pieces. Crush the macadamia nuts. Set this aside as you prepare the tomatoes.
Start by cutting the tops evenly off the tomatoes. Then take a spoon and carefully scoop out all of the pulp and juice from within the tomatoes, being careful not to poke a hole into the bottom or sides. Mash the pulp into a purée and set aside for later use.
Now warm the olive oil and the onion in a saucepan for 5 minutes over medium heat, until the onion becomes tender. Add two-thirds of the tomato purée, the chopped vegetables, the peas and the salt to the same saucepan, and sauté over medium heat for about 10 minutes.
Once the rice has finished cooking, pour it into a large bowl and add the sautéed vegetables and macadamia nuts. Stir well, and then spoon the rice mixture into each tomato. Line a baking pan with parchment paper and place each stuffed tomato on the pan. Bake the tomatoes for 30 to 35 minutes. The skin of the tomatoes should be tender and blistered when finished. Let them cool for 10 minutes, and then enjoy with a salad!
(Continues…)
Excerpted from "The Ultimate Vegan Cookbook"
by .
Copyright © 2018 Emily von Euw, Kathy Hester, Linda and Alex Meyer, Marie Reginato, Celine Steen and Amber St. Peter.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Title Page,
Copyright Notice,
INTRODUCTION,
MAIN DISHES,
SLOW COOKER, INSTANT POT & AIR FRYER,
30 MINUTES OR LESS,
APPETIZERS, SNACKS & SIDES,
SOUPS & SALADS,
DESSERTS,
BREAKFASTS, SMOOTHIES & DRINKS,
SAUCES, DRESSINGS, PASTES & SPICES,
Photos,
Index,
About the Authors,
Copyright,