Southern Vegan: Delicious Down-Home Recipes for Your Plant-Based Diet by Lauren Hartmann

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  • LFL on July 14, 2020

    Baked White Mad and Cheese—this didn’t turn out well. First, the sauce was so thick that I had to add about 1/3 cup of soy milk to get it to mix at all in my Vitamix.Second, I used soymilk when she called for dairy milk—I was afraid the cashew cream would thicken in the oven and the results would be too thick, so I didn’t want to add almond and / or cashew milk. This turned out to be a good call because the mac and cheese came out of the oven very thick and coagulated (I like my mac and cheese at least a little saucy). This may have been because I baked the casserole for 20 minutes rather than the 10-15 the recipe suggested. Third, the topping not being brown yet at 15 minutes. Fourth, I mostly tasted the pecans and the nutmeg (I used fresh ground nutmeg and that may have strengthened the nutmeg flavor). The mac and cheese under the panko / pecan topping was bland and not very cheesy. I won’t be making this recipe again. 2 stars.

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  • ISBN 10 1624149820
  • ISBN 13 9781624149825
  • Published May 12 2020
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

Plant-Based Recipes with Heart and Soul

Here to ring in a new era of vegan cooking is Lauren Hartmann, native Southerner, chef and founder of the food blog Rabbit and Wolves. In these 60 recipes, Lauren shows you how to make rich, buttery, decadent plant- based versions of all your favorite southern foods, so you never again have to miss out on the tastes you love. With foolproof cooking methods and easy substitutions, every bite of these spot-on vegan dishes will transport you to a warm summer night, full of family, tradition and (of course) a little sweet tea.

Start the day with a proper southern brunch, complete with a Giant Gooey Toffee Cinnamon Roll and Black Pepper-Chive Biscuits and “Sausage Gravy.” Gather the whole family for a seriously good feast, with Cheesy Biscuit Vegetable Pot Pie, Pecan-Crusted Tofu with Mashed Sweet Potatoes and Collard Green Carbonara. Don’t forget to serve them with the best southern staples, like Candied JalapeÑo Hushpuppies, Pimento Cheese Spread and Dill Pickle Pasta Salad. Finish the meal off with a slice of Mississippi Mud Cheesecake, Berry-Peach Cornmeal Cobbler or a Red Velvet Funnel Cake. These comforting recipes perfectly capture the rich flavors of the South, all while helping you discover a delicious plant-based side of everything fried, stewed and barbecued.