5-Ingredient Vegan Cooking: 60 Approachable Plant-Based Recipes with a Few Ingredients and Lots of Flavor

Kate Friedman's vegan cooking recipes are simple and straightforward, using high-quality kitchen staples to create flavorful plant-based meals. Dinnertime favorites like Butternut Squash Gnocchi and One-Pot Sun-Dried Tomato & Chickpea Stew use techniques like browning butter and toasting tomato paste to make the most of each ingredient. Nutritious options like Roasted Beet & Farro Salad and One-Pot Asparagus & White Bean Soup make the perfect lunch or light dinner. And don't forget about dessert! Kate uses vegan favorites like tofu, chickpeas, and chia seeds to make the perfect sweet treat for the end of the day.

Format: Paperback / softback
Length: 152 pages
Publication date: 14 September 2021
Publisher: Page Street Publishing Co.

Vegan cooking is a breeze with Kate Friedman's delectable plant-based recipes! With just a handful of high-quality kitchen staples, you can create a brunch that will impress a crowd, a quick and easy dinner, or the perfect healthy snack to keep you full in between meals.

Dinnertime favorites like Butternut Squash Gnocchi with Browned Butter Sauce & Crispy Sage and One-Pot Sun-Dried Tomato & Chickpea Stew utilize techniques like browning butter and toasting tomato paste to maximize the flavor of each ingredient.

For a nutritious lunch or light dinner, try Roasted Beet & Farro Salad and One-Pot Asparagus & White Bean Soup. And don't forget about dessert! Kate uses vegan favorites like tofu, chickpeas, and chia seeds to create the perfect sweet treat for the end of your day, such as Minimalist Chocolate-Espresso Mousse and Chickpea Chocolate Chip Cookie Dough.

Kate also provides tips and tricks for building the perfect vegan pantry to accompany her mouthwatering recipes, making plant-based cooking easier and more accessible than ever.

Weight: 430g
Dimension: 197 x 228 x 10 (mm)
ISBN-13: 9781645672739