In my health coaching practice, I often hear from people who say that cooking vegan is too expensive and too time consuming, or that the ingredients are weird and hard to find. I’ve been cooking this way for so long and I don’t know anything else, but I can totally understand how difficult it is when transitioning to a new way of eating. If you don’t know what nutritional yeast is, where do you even go to buy it?
Luckily, Dustin Harder’s new book The Simply Vegan Cookbook is here to vegan cooking fun and easy. The book is full of delicious recipes that use easy to find ingredients and none of them take very long to make. What could be better than that?
There are 150 recipes in The Simply Vegan Cookbook, and each one has two variations. That means that there are really 450 recipes – you could make a different one every day for a year and still have new dishes to try! None of the recipes take longer than half an hour of active time to make, so you won’t find yourself in the kitchen for hours. And just about everything you need to make each dish can be found in a regular grocery store, and they won’t break the bank. There are exceptions to that in the Kitchen Staples Chapter, because Easy Cheese Sauce just wouldn’t be the same without white miso paste.
- 150 recipes
- Each recipe has two variations
- None of the recipes take longer than 30 minutes of active cooking time
- Recipe ingredients are easy to find and affordable
Dustin gives helpful tips throughout the book, and includes lots of helpful info for new vegans. There’s also a list of “Neat Cheats” for those times when you just don’t feel like making your own vegan staples.
What I really love about The Simply Vegan Cookbook is that the chapters are broken down my main ingredient, rather than meal type! That way, if you have a hankering for avocado, you can just flip to the avocado section of the book. If you need to get more greens into your diet, there’s an entire chapter to help!
- Vegan Made Easy
- Broccoli and Cauliflower
- Root Vegetables
- Simple Sweets
- Kitchen Staples
If you’re looking for easy recipes that don’t take too much time to prepare and won’t break the bank, The Easy Vegan Cookbook is for you!
- 1½ cups low-sodium vegetable broth, divided
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 (8-ounce) package baby bella or white button mushrooms, stemmed and sliced
- 1 (13.5-ounce) can full-fat coconut milk
- Juice of ½ lemon
- Juice of ½ lime
- 2 tablespoons chopped fresh Thai basil
- 1 tablespoon chopped fresh cilantro
- Fresh cilantro leaves, for garnish (optional)
- Lime wedges, for garnish (optional)
- Heat ½ cup of broth in a large saucepot over medium-high heat. Sauté the garlic and ginger in the broth for 1 minute, or until fragrant.
- Add the mushrooms and slowly pour in the remaining 1 cup of broth. Bring to a boil and reduce the heat to
- a simmer.
- Add the coconut milk, lemon juice, lime juice, basil, and chopped cilantro. Let simmer for 5 minutes, or until heated through.
- Garnish with whole cilantro leaves and lime wedges, if desired.
Review reprinted from Dianne’s Vegan Kitchen with permission.