15 Minute Vegan: On a Budget: Fast, Modern Vegan Food That Costs Less by Katy Beskow

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  • Hannaha100 on December 12, 2020

    Carrot and cardamom bisque: smooth soup isn't my preference but I thought this might go down well with kiddos and it did! M2 asked for second bowl! M1 didn't like at first but would eat with toast dipped in. Left out garlic and only added coriander to mine. Took me more like half an hour because of prep and waiting for soup to simmer. This was the right amount for 2 hungry adults and 2 kids.

  • Hannaha100 on May 11, 2020

    Korean-style bibimbap bowls. Took some liberties with the veg. Subbed green and red peppers for courgette and radish, and broad beans for edamame beans. Kept spinach raw and added cucumber to kiddos. An unexpected hit with M1 who are everything. DH didn't like mushrooms or beans but would eat with other veg. M2 didn't really eat it. Probably not that authentic but so quick and easy we probably will repeat and switch out the veg to suit. The crispy rice made a nice change.

  • Hannaha100 on May 03, 2020

    Cinnamon sugar tortillas - had some leftover cinnamon sugar from snickerdoodles so made these (probably more sugar than stated). Very quick and easy. Ate the first one and thought, yeh they're ok but then kept going back for more, totally moreish. Agree these would be great with ice cream.

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  • ISBN 10 1787132552
  • ISBN 13 9781787132559
  • Published Jan 24 2019
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

15 Minute Vegan: On a Budget features 100 recipes for home cooks who want to create effortless, fast and delicious vegan food, without the price tag often associated with vegan cooking. All of the ingredients can be purchased in supermarkets and every recipe is ready in 15 minutes or less.

Katy Beskow challenges the perception that vegan cooking is expensive, and shows that veganism is for all by using ingredients that are readily available and need no specialist equipment. This is a book for both non-vegans and vegans who want to try reduce food costs without sacrificing flavour.

Chapters include: Leftovers (Potato peel crisps, Panzanella, Pitta chips); From the Cupboard (Spanish chickpea stew, Thai slaw, Black bean mole); Fresh food (Aubergine caponata, Mango gazpacho, Korean bibimbap); Family Favourites (Lentil ragu, Kedgeree with paprika yoghurt); and Sweet Treats (Cinnamon sugar tortillas, Sesame brittle thins, Apple fritters). There is also plenty of advice on eating seasonally and shopping wisely.

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