• sephina on January 07, 2024

  Indexed version: https://www.eatyourbooks.com/library/182539/vegan-100-over-100-incredible

Notes about Recipes in this book

• "Cream cheese"

  • Acarroll on April 14, 2024

    Fine but didn't really resemble cream cheese.

• Maple "pumpkin pie" pancakes

  • Mackbeth on December 04, 2020

    The recipe definitely needs pumpkin pie spices which aren't included. The pancakes tasted better once I added them. Coconut oil & coconut milk yogurt aren't healthy for you so I replaced those w vegan butter & almond milk yogurt. Also, I think I used the wrong kind of oats. He noted "porridge oats" & since I'm in the US, I used Silver Plate Thick & Rough Oats. The pancakes probably would have had less of an oatmeal consistency if I had used rolled oats which are smoother. Making the pancakes really thin helped make them less limp along w cooking them longer than normal.

• Pea velouté with beetroot ravioli

  • Acarroll on April 14, 2024

    Won't be repeating. The soup and cheese were a bit one-note (because of soy milk maybe?) The thinly sliced beets were a nice contrast but overall, not worth the effort.

• Carrot & red onion bhajis with mint yogurt

  • farfoff on July 25, 2020

    Subbed in 3/4 self rising cornmeal for the chickpea flour. I would probably dry the carrots off some to avoid excess flour being added.

• "Mac & cheese" with coconut "bacon" bits

  • SugarFree_Vegan on April 07, 2020

    I found that the Bacon bits recipe makes the coconut very wet and unless you drain all the extra marinade (or make less or it!) they won't crisp up before they burn.

• Baked chickpea-crumbed aubergine, courgette & red pepper katsu curry

  • erin3107 on February 18, 2023

    This was really good! I added mayo at the end which was yummy. Skipped the garnishes and used extra aubergine instead of courgette

• Coconut stew, rice & peas with fried plantain

  • Ladymafalda on May 24, 2020

    I've cooked this many times; usually leaving out one of the vegetables as I don't have a pot big enough. Absolutely delicious; serve with rice & peas See the recipe on https://www.youtube.com/watch?v=jwIjI4awI8Q

  • jdjd99 on June 01, 2021

    Lots of ingredients, a lot of prep, ultimately tasty but maybe not greater than the sum of its parts. Would have liked if it looked a little more golden and creamy like the picture- mine was decidedly brown with a thinner sauce, even though I cooked it with the lid off for most of the cooking time.

• Beetroot, sweet potato, orange & walnut salad

  • SugarFree_Vegan on April 07, 2020

    I cheated with the beetroot as I only had a vac pac of it and therefore marinated the cubed beetroot in a little balsamic and oil and added it to the sweet potatoes for the last 15 mins of baking. Really tasty warm salad - my non vegan husband crumbled a little feta over his.

• Dauphinoise potatoes

  • Hannaha100 on July 11, 2020

    DH and I thought this was great - used two onions instead of shallots and reduced mustard to 1 tbsp. My secret was using frozen sliced potatoes from Iceland supermarket (a whole bag) and they worked perfectly meaning prep was minimal. Kiddos weren't keen but that meant we got seconds.

• Vine tomato, basil & rosemary focaccia

  • SugarFree_Vegan on May 24, 2020

    Followed the recipe fully but the final result was somewhat chewy in texture, I was expecting something a bit more pillowy. I know it uses half wholemeal flour but even so not the best bread I've made recently.

• Welsh cakes with whipped "cream" & strawberries

  • lily_2delx7 on February 14, 2026

    Good recipe for vegan Welsh cakes. As with all baked goods, you may need to adjust the liquid to dry ratio based on your area’s humidity. The dough shouldn’t be too wet nor too dry.

• Eat Your Books by Jenny Hartin

  Gaz Oakley makes everything cooler - including vegan dishes!

  Full review