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Cauliflower steaks
Pasta e fagioli
Linguini fusion
Sausage and lentil casserole
Sag aloo
Savoury ‘biscuits’ with mushroom gravy
Roasted new potatoes with garlic aioli
02
WHAT VEGANS EAT WITH THEIR GANG
Cooking for a crowd
Crowd-pleasing classics
Caponata
Rainbow slaw
Fresh potato salad
Coconut, chickpea and spinach curry
Chickpea chow
Squash madras
Garlic and coriander naan
Pizza dough
Mexican pizza
Chilli non carne
Garlic and herb tear and share
Poppy seed onion rings
Tater tots
Onion bhaji burger
Walnut and potato tacos
Hasselback squash
Zucca al forno
Sundried tomato, red pepper and garlic dip
Special occasions
Zeviostrone
Open lasagne
Gourmet gratin
Thai green greens
Asparagus risotto
Gnocchi
White wine and pesto gnocchi
At the weekend
Street food
Spring roll burritos
Hash daddy
Mac and cheese
Mac and cheese burger
Asian veggie kebabs
Italian veggie kebabs
Asian veggie kofte
Thai curried tofu skewers
Easy escalivada
Sticky tamarind patatas
Chilli bean toastie
Stealing the show
Spanish frittata
Vegan nduja calzone
Parmigiana calzone
Italian flag lasagne
Smoked paprika and maple syrup dough balls
Brilliant basic bread
Stuffed sag aloo bread
03
WHAT VEGANS EAT FOR TREATS
Griddled peaches with candied walnuts and ice cream
Banana coconut milk rice pudding
Black Forest shake
Peanut butter bananas
Peach crumble
White choc chip macadamia nut blondies
Oreo chocolate mousse
Mango lassi
Strawberry lassi
Carrot cake
Chocolate chip banana bread
Decadent choc chip banana bread and butter pudding
Banana bread French toast
Chocolate and cherry tart
Blueberry and lemon drizzle cake
Blueberry and lemon muffins
Little chocolate and pear puddings
Cookie butter brûlée
Merry garcia ice cream
Lists of Searchable Terms
About the Author
About the Publisher
Why write this book? (#ulink_5cfa3c85-08fa-503d-a9da-b442747d97ad)
‘What do vegans eat?’ This is a question that every vegan has been asked multiple times, or one that is often pondered by those yet to take the vegan plunge. There have even been songs written about it! But in this book I hope I’ve answered that question once and for all, with delicious, no-nonsense, simple and realistic recipes that are tasty and satisfying.
You might have friends who follow a vegetarian diet, which excludes meat, poultry and fish but usually includes eggs and dairy, but not realise that a vegan diet is more discerning when it comes to animal welfare. A vegan diet rules out all foods that derive from animals in any form, including dairy products, eggs, gelatine and honey.
There are so many reasons to go vegan – and amazing food is a big one! Discovering incredible flavours through simple ingredients, getting creative with your cooking and sharing the love of good food with family and friends is so rewarding. On top of this, you’ll be effortlessly showing compassion for animals and respect for other living creatures, while also experiencing the health benefits of cutting meat and dairy from our diets that have been proven time and again. The impact of animal agriculture on our environment – from deforestation, to the use of fishing nets – is one of the reasons why I am, and always will be, vegan. However, your diet and lifestyle is a very personal choice. So, no matter where you are in your journey to veganism, I hope that this will be the book that helps you cook with confidence and creativity for yourself as well as friends and family, and ultimately encourage you to ponder, why did I ever eat any other way?
Make sure you visit my Instagram page @epivegan (https://www.instagram.com/epivegan/?hl=en), for lots more recipe photos including all the recipes you’ll find in this book!
Top tips for new vegans (#ulink_708cb5d5-12cc-5af2-a6a9-54ba3278040b)
When doing anything new it can feel like there is a lot of pressure to get it right first time, and this can lead to negative thinking about the journey to reaching that goal, where one slip-up might lead to giving up. Adopting a vegan diet can take time as you learn more about what’s in your food and you explore new ingredients. So don’t panic – simply take care, read the labels, ask what something contains if you’re not sure, but, most importantly, if you find you’ve eaten something and realised afterwards that it wasn’t vegan, do not despair and don’t give up!
Here are a few of my top tips so you won’t get caught out:
• Look out for milk. One of the most common issues when grabbing lunch or a snack on the go, or doing your weekly shop is that so many things contain hidden milk. This is most prominent in things like snacks: crisps commonly have milk powder in the flavouring, occasionally even in salt and vinegar flavours. Milk is also often hidden by its different names, so watch out for anything with lactic or whey in the name.
• Anti-caking agents can also crop up in unexpected places, and these often contain animal bone – they are called things like ‘bone phosphate’.
The following ingredients are never vegan, so check for these:
ALBUMEN – an egg white protein.
BEESWAX – comes from bees, obviously!
CASEIN – a protein obtained from dairy.
COCHINEAL (CARMINE) – is a dye made from acid extracted from female insects.
CONFECTIONER’S GLAZE – uses shellac, which is made from beetle cocoons.
FOOD-GRADE WAX – often from beeswax, and therefore bees.
GELATINE – jellified animal fats, often used as a gelling agent in food.
