To celebrate World Book Day we are featuring three best-selling vegan cookbooks and highlighting some of the most delicious recipes in them. Vegan food needn’t be complicated as these books show you. And the books we have featured show you recipes that can even be achieved in just 30 minutes, with five key ingredients and on a student budget.
Five Ingredient Vegan by Katy Beskow
Katy Beskow is the expert on making easy meals for home cooks – even if you’re not confident in the kitchen. Using ingredients you can find readily available in your local supermarket plus some larder essentials, Katy gives you everything you need to fill your food with taste and texture.
The book covers Basics (Baba Ganoush, 3-ingredient beer bread, Citrus tabbouleh, Green apple salsa), Soups (Lemony super greens, Country lentil pottage, Spicy noodle soup, Pantry minestrone), Lunches (Santorini tomato fritters, Welsh rarebit stuffed potatoes, Spicy bean and avocado wraps, Spinach pancakes), Suppers (Baked aubergine with dukkah, Roasted cherry tomato risotto, Pumpkin and sage macaroni, Pear and butterbean traybake), and Sweets (Carrot cake porridge, Zesty bread and butter pudding, Coconut panna cotta, Blood orange granita). All of Katy’s recipes achieve maximum flavour with minimal fuss – and with just five ingredients.
Speedy BOSH! By Henry Firth and Ian Theasby
Bosh is one of our favourite cookbooks and we often turn to it for inspiration. Speedy Bosh! is the fourth cookery book from Sunday Times No.1 bestselling authors Henry and Ian, aka ‘the vegan Jamie Olivers’. The book is packed with outrageously tasty, super speedy dishes made without meat, eggs or dairy, perfect for weeknight dinners after a long day, fast breakfasts to supercharge the family, or Sunday meal prep for the week ahead.
In just 30 minutes flat, you can create fragrant curries, hearty stews, comfort food for cold nights (just have a taste of the Ultimate Vegan Mac and Cheese!), indulgent puds, delicious rice and noodle dishes, and one-pan wonders.
Everything is achievable without the need of fancy kit or tricky-to-source ingredients. You’ll be able to get all the bits and pieces you need from your nearest major supermarket. Everything has been tried and tested and is bursting with flavour. This might just be their tastiest collection of recipes yet – as well as their quickest!
Jackfruit & Blue Ginger by Sasha Gill
When Sasha Gill turned vegan, she didn’t want to miss out on the vibrant flavours of her favourite Asian dishes; so she got to work ‘veganising’ them. Studying medicine in the UK, far from her childhood home in Singapore, Sasha is a student who understands what it is to be short on time and budget; most of her recipes don’t take long or demand expensive ingredients. Through constant experimenting, she started to create dishes just as delicious and satisfying as her street-stall favourites and family dinners; only using plants in place of meat and fish.
Sasha’s book includes tantalising recipes such as cauliflower samosas, vegan ‘butter chicken’, fluffy peanut pancakes, creamy spinach curry with crispy tofu and jackfruit biryani.