Simple, straightforward and delicious—Easy Vegan Bible is the ultimate guide for plant-based mealtimes, bringing you 200 new recipes from bestselling author Katy Beskow.
Easy to prepare, quick to cook and using readily available ingredients, this book is not only the go-to cookbook for new and established vegans, but also for home cooks looking for effortless ways to bring plant-based meals into their kitchen.
The modern world of vegan cooking can often be confusing, but with a list of easy-to source store-cupboard essentials, useful kitchen equipment, details on common vegan substitutions and demystifying explanations of increasingly popular vegan ingredients (such as jackfruit and silken tofu) you’ll be able to produce delicious food, every time hunger calls.
Clearly labelled as 15-minute, 30-minute, 5-ingredient or one-pot, the recipes cater to every craving. From French toast for breakfast or a Chickpea and pesto toastie for lunch to suppertime Panzanella or Katy’s vibrant Spring risotto, every mealtime is covered.
There are even recipes for those special occasions, like Christmas chestnut cassoulet, a heady Summer punch for those long warm evenings, and satisfying sweet treats such as Rhubarb and orange crumble or Sticky toffee flapjack. This is feel-good, effortless food by an expert in vegan cooking—and the only plant-based cookbook you’ll ever need.
Creamy coconut noodles
Creamy and rich with a hint of Thai spices, these easy noodles make the perfect comforting lunch. They are easily transported and reheated in a glass jar (reheat without the metal lid) or Tupperware for your very own instant noodle pot, when you crave it most.
1 x 400ml (14fl oz) can of full-fat coconut milk
1 tbsp Thai red curry paste (ensure vegan)
1 carrot, peeled and grated
300g (10oz) ready-to-wok noodles (ensure egg-free)
4 sugar snap peas, sliced lengthways
few drops of light soy sauce
a generous handful of coriander (cilantro), roughly torn
unwaxed lime wedges, to serve
- Heat the coconut milk in a large pan until simmering, then stir in the curry paste and grated carrot.
- Carefully separate the noodles, then add to the pan. Simmer for 10–15 minutes until softened, and the coconut broth has thickened.
- Add the sugar snap peas and soy sauce and cook for a further 2–3 minutes until the sugar snaps are al dente.
- Remove from the heat and scatter with coriander and lime wedges just before serving.
Ready-to-wok noodles are found in the ambient section of supermarkets, and unlike their chilled counterparts, they are often egg-free, but always check the label before buying.
Recipe reprinted with permission from Hardie Grant Publishing.