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Versatile vegan recipes for quick and easy meals.
Whether you’re a full-time vegan or just interested in eating more plant-based foods, variety will spice up your life. The Fast & Easy Vegan Cookbook brings a new selection of fresh meals to your table, pronto! From one-pot to pressure cooker, choose your favorite cooking method―without being held hostage for hours in your kitchen.
This flavorful vegan cookbook doesn’t require a long list of ingredients or a huge time commitment. The preparation techniques are simple―there’s even a chapter devoted to not cooking at all (Gazpacho, anyone?). Every recipe lists nutritional information, and most include tips for ingredient substitution, adding more protein, or other easy customizations.
The Fast & Easy Vegan Cookbook includes:
- 100 tasty recipes―Whip up meals full of personality and variety like Artichoke Heart Salad, Spicy Pinto Bean Skillet, Mushroom Stroganoff Bake, and more.
- Fast, easy, or both―Choose from chapters on 30-minute recipes, sheet pan and casserole meals, 5-ingredient dishes―or even recipes with no cooking required!
- Dietary options―This vegan cookbook lets you adapt menus to your needs with handy labels for gluten-free, nut-free, oil-free, or soy-free diets.
Eat easily, healthfully, and deliciously with the Fast & Easy Vegan Cookbook.
From the Publisher
SAMPLE RECIPE: Pressure Cooker Edamame Sushi Rice
Serves 4 // Prep Time: 5 Minutes // Cook Time: 6 Minutes at High Pressure, Quick Release
Combining beans and grains into one pot under pressure is a dream come true: two powerful plant-based foods serving up protein, fiber, and nutrients and forming the tasty base of a full and balanced meal. The trick is getting the cooking times just right—you need a grain and bean that cook at the same pressure and have relatively close cooking times. That’s why this sushi rice and frozen edamame combo works so well.
1. In a pressure cooker, combine the water, rice, and edamame. Lock the lid. Select high pressure and set for 6 minutes if using an electric pressure cooker. If using a stovetop pressure cooker, increase the heat to bring to high pressure, then maintain high pressure for 6 minutes.
2. Use a quick release but do not uncover. Keep the lid locked in place for 5 minutes.
3. Remove the lid, sprinkle the rice with the mirin, vinegar, and dulse flakes (if using) while fluffing the rice with a fork, and serve
Per serving: Calories: 289; Total fat: 2g; Total carbs: 60g; Fiber: 3g; Sugar: 1g; Protein: 7g; Sodium: 18mg
Slice carrots, scallions, and bell peppers into sticks and line them up with about 1/4 cup of the rice on a nori sheet. Add avocado. Roll them up, slice them, and you’ve got vegan sushi!
Chop all the veggies mentioned above and cube the avocado. Serve over 1 cup of the Edamame Sushi Rice, then crumble a nori sheet over the top. Drizzle with a little soy or peanut sauce.
2 1/2 Cups Water
1 1/2 Cups Sushi Rice (short-Grain Japanese Rice)
1 Cup Frozen Shelled Edamame (Don’t Defrost)
1 Teaspoon Mirin or White Wine
1 Teaspoon Unseasoned Rice Vinegar
1/2 Teaspoon Dulse Flakes (optional)