Vegan Yack Attack on the Go!: Plant-Based Recipes for Your Fast-Paced Vegan Lifestyle *Quick & Easy *Portable *Make-Ahead *And More!

by Jackie Sobon, Jackie Sobon (Photographer)

Overview

Developed for real life, this must-have resource for vegan cooking offers flavorful recipes you can prepare quickly and easily, make in advance, or take with you.

Whether you are new to plant-based cooking or are looking to master your vegan lifestyle, Vegan Yack Attack on the Go! is a cookbook you will return to again and again. Jackie Sobon, the plant-based rock star behind the blog Vegan Yack Attack and author of the popular cookbooks Vegan Bowl Attack! and Vegan Yack Attack’s Plant-Based Meal Prep, is your guide, offering beautifully photographed recipes you not only want to eat, but can whip up in any slice of time you can carve out.

Following an introduction to vegan cooking that includes pantry necessities, equipment, and tips and tricks, learn to make delicious:
 

• Blueberry Zucchini Breakfast Cookies
• Berry Rhubarb Chia Jam
• BBQ Tempeh Wrap
• Sesame Soba Salad
• Kale Raspberry Grain Salad
• Summer Stew with Zucchini, Tomatoes & Corn
• Butternut Mac and Trees
• Chickpea Tendies & Waffles
• Hearty Skillet Cornbread
• Cauliflower Curry Grill Packets with Yogurt Sauce
• Campfire Banana Splits
• Frozen Pineapple Floats

Packed with a wide variety of meals that are fun, tasty, and quick to put together, you’ll feel confident knowing you can go anywhere, do anything, and still eat delicious food.

Product Details

ISBN-13:	9780760391648
Publisher:	Fair Winds Press
Publication date:	11/21/2023
Pages:	208
Sales rank:	881,639
Product dimensions:	7.52(w) x 9.25(h) x (d)

About the Author

Jackie Sobon is a food photographer, recipe developer, and author specializing in vegan food. She is the founder of the popular food blog Vegan Yack Attack, which has been showcasing her creative recipes and stunning photography since 2011 and has been placed on many top blog lists. Her work has been featured on websites such as KTLA News, ABC News (Good Morning America), VegNews, Kris Carr, PureWow, Babble, and BuzzFeed. Jackie has photographed cookbooks for the likes of Jason Wrobel, Happy Herbivore, and other plant-based authors. She is the author of Vegan Bowl Attack! and Vegan Yack Attack on the Go!.

Table of Contents

Introduction 9

Chapter 1 Vegan Eating Made Easy 10

Chapter 2 Quick Breakfasts, Snacks, and Treats 20

Chapter 3 Prep-Ahead Recipes 48

Chapter 4 Lunch Box Stuffers 68

Chapter 5 Meals In 30 Minutes or Less 94

Chapter 6 Bulk Cooking 126

Chapter 7 Food on the Move 154

Chapter 8 Make Your Own Staples 184

Acknowledgement 200

About The Author 202

Index 203

Editorial Reviews

This cookbook is proof that vegan food can be portable, healthy, and tasty.—Publishers Weekly

From the Publisher

05/07/2018
In an effort to make vegan cooking more accessible for those on-the-go, food blogger Sobon (Vegan Bowl Attack!) presents an energized guide to preparing simple vegan meals. Sobon has organized her cookbook with a focus on function with chapters such as “Prep-Ahead Recipes,” “Meals in 30 Minutes or Less,” “Bulk Cooking,” and “Food on-the-Move.” With chickpeas and Indian black salt in her chickpea scramble (from the “Quick Breakfasts” chapter), Sobon has created a soy-free version (for those with soy allergies) of the popular tofu variety. In addition, she adds almond butter, agave nectar, and berry rhubarb chia jelly to her grown-up version of a PB&J, and peach slices for a sweet note in coconut BLTs (both recipes are from the “Lunch Box Stuffers” chapter). For summer, vegans no longer have to fear meat-heavy campfires and barbecues, as she suggests innovative contributions to any cookout, such as strawberry french toast in foil, cauliflower curry grill packets with yogurt sauce, or an oyster mushroom bake. Mason jar lunches—antipasto chopped salad with artichoke hearts and vegan white cheese, and a sesame soba salad with edamame and soba noodles—ensure that one can pack a flavorful, compact meal. This cookbook is proof that vegan food can be portable, healthy, and tasty. (Aug.)

Publishers Weekly