With over 100 quick and easy plant-based recipes using supermarket staples, along with hints and tips for making vegan meals in no time at all, Broke Vegan: Speedy will have you cooking delicious dishes time after time that save money and help the planet.

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Milk & Cookie Brownies

This is a pretty easy formula to remember for the easiest and fudgiest brownies – equal weights of pretty much any cookies and milk with a dash of baking powder. Add a twist with a few chocolate chunks or nuts, or marble the surface with vegan white chocolate or peanut butter. Wonderful with fresh fruit or ice cream. 

Makes 8 brownies

300 g (10 oz) chocolate sandwich cookies, such as Oreos, plus 5 extra, roughly chopped (optional)

300 ml (½ pint) dairy-free milk 

1½ teaspoons baking powder

Preheat the oven to 180°C (350°F), Gas Mark 4. Line the base of a 22 x 18 cm (8½ x 7 inch) cake tin with baking paper.

Blitz the cookies in a food processor to a fine crumb, then add the milk and baking powder and blitz until smooth. 

Pour the batter into the prepared tin and top with the extra chopped cookies, if using. Bake for 15 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool before slicing into 8.

Recipe reprinted with permission from Octopus Books.