Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Vegan Comfort Cooking: 75 Plant-Based Recipes to Satisfy Cravings and Warm Your Soul
    Vegan Comfort Cooking: 75 Plant-Based Recipes to Satisfy Cravings and Warm Your Soul
    Vegan Comfort Cooking: 75 Plant-Based Recipes to Satisfy Cravings and Warm Your Soul
    Ebook298 pages3 hours

    Vegan Comfort Cooking: 75 Plant-Based Recipes to Satisfy Cravings and Warm Your Soul

    By Melanie McDonald

    3.5/5

    ()

    Read preview

    About this ebook

    Hearty Plant-Based Indulgences for Every Day of the Week

    When Melanie McDonald first became a vegan, she was disappointed in the lack of vibrant, flavorful vegan recipes available—so she created her own. Now, she shares all her favorite homey recipes, ensuring that everyone can enjoy tasty plant-based dishes.

    Pump up your mornings with Black Forest Breakfast Crepes or Rustic Skillet Potato and Greens Hash. Gather around the dinner table with family and friends to enjoy favorites like Soul-Warming Stew and Dumplings, Sticky Sweet-and-Sour Tofu and Rich and Saucy Bolognese. And satisfy all those between-meal cravings with sweets and snacks like Bangin’ BBQ Cauliflower Wings and Sky-High Apple Pie.

    No matter the meal or occasion, Melanie’s recipes prove that the vegan versions of familiar favorites leave you feeling nourished and satisfied.

    LanguageEnglish
    PublisherMacmillan Publishers
    Release dateJul 9, 2019
    ISBN9781624147807
    Vegan Comfort Cooking: 75 Plant-Based Recipes to Satisfy Cravings and Warm Your Soul

    Related to Vegan Comfort Cooking

    Related ebooks

    Cooking, Food & Wine For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      14 Vegan Cookbooks To Buy This Holiday Season

      Oct 23, 2020

      Bob Goldberg, cofounder of Follow Your Heart, recently released a cookbook with 80+ recipes inspired by the Follow Your Heart Market & Café in California to celebrate their 50th anniversary. Each recipe features FYH’s famous Vegenaise, a plant-based

      3 min read

    • Article

      The 2023 Veggie Awards

      Apr 7, 2023

      The 2023 Veggie Awards
      8 min read

    • Article

      Vegan Poke Bowls

      Mar 8, 2020

      Vegan Poke Bowls
      3 min read

    • Article

      The Cheese Stands Alone

      Sep 29, 2023

      The Cheese Stands Alone
      4 min read

    • Article

      Plant-based Dogs

      Jul 16, 2021

      Plant-based Dogs
      5 min read

    • Article

      How I Built This: Vegan Treats

      Sep 23, 2021

      How I Built This: Vegan Treats
      6 min read

    • Article

      The Race to Replace Chicken

      Sep 23, 2021

      This summer, TACO BELL tested an innovative new plant-based menu item: a chalupa that replaces the standard tortilla with a vegan chicken shell, and is then filled with lettuce, tomato, cheese, and avocado ranch (vegan without the cheese or ranch). P

      2 min read

    • Article

      Something For The Weekend

      Jun 16, 2022

      Something For The Weekend
      21 min read

    • Article

      Raw And Warm

      Jul 12, 2017

      Raw And Warm
      4 min read

    • Article

      Recipe: Healthy Frittata With No Recipe At All

      Jun 5, 2016

      — Ah, the beloved recipe… Countless books, television shows, blogs (including mine), magazine articles and apps either sell, promote or share them for others to create and enjoy food. Many believe that without a recipe, you can’t make great food. But

      2 min read

    • Article

      VeganLife meets… Niki Webster

      Dec 30, 2021

      VeganLife meets… Niki Webster
      4 min read

    • Article

      Emma Freud meets Nigella Lawson

      Dec 10, 2020

      Emma Freud meets Nigella Lawson
      6 min read

    • Article

      Crap-free Cooking For Kids

      Mar 4, 2020

      Crap-free Cooking For Kids
      7 min read

    • Article

      The Joy Of Coooking DONNA HAY'S DINING MISSION

      Oct 9, 2022

      Donna Hay, 52, is a best-selling cookbook author. Her food, recipes and styling focus on basic ingredients, and have inspired a whole new generation of cooks. Your new book, The Fast Five, takes a fresh look at five classic dishes – what can we expe

      3 min read

    • Article

      The ‘Queen Of Gluten-free’ Shares Her Secrets

      May 18, 2021

      Being dubbed “the queen of gluten-free” by Nigella Lawson is no small feat, but with over 50,000 sales of her debut cookbook and her second one already topping Amazon’s bestsellers chart five months before it’s even out, Becky Excell should get used

      5 min read

    • Article

      Ask Tabitha!

      Jul 1, 2020

      Ask Tabitha!
      4 min read

    • Article

      Ask Laura

      Jun 15, 2018

      I really want to go vegan, but I don’t want to stand out as a weirdo at my office functions. Any advice? Yes, I have a lot of advice, but this is the most important: bring the most delicious foods you possibly can to every office gathering. The more

      2 min read

    • Article

      Time To Get Your Waffle On

      Apr 10, 2019

      Are you ready for a waffle of a time? Yes, you read that correctly, I said waffle! All my life I have loved waffles and when I first started my health journey I thought I would never be able to have them again. Waffles can hold a big place in your he

      3 min read

    • Article

      “Be Patient And Persistent, It Might Take Multiple Attempts To Perfect Your Favourite Bakes But Enjoy The Process!”

      Feb 26, 2021

      Are you still worried about having a vegan baking disaster? Don’t fret, because we have all been there — even long-time professional baker, Claudia Marsh. The founder of The Vegan Bakes talks to us about how she got started and gives her top tips for

      2 min read

    • Article

      From the Editor

      Jan 16, 2019

      There’s a wonderful recipe section in this issue of EatWell that shows you some inspired ways you can incorporate coffee into your cooking. If you haven’t already divined this by now, I’m a coffeephile. I don’t eat sugar, so when I’m in a cafe I’m no

      2 min read

    Related categories

    Reviews for Vegan Comfort Cooking

    3.5/5

    4 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Vegan Comfort Cooking - Melanie McDonald

      first, we brunch

      I love nothing more than a long, lazy breakfast or brunch. Sitting around a table filled with amazing food, pots of hot coffee, freshly squeezed orange juice and laid-back chat is the way I like to start my weekends.

      As they say breakfast is the most important meal of the day, we need to make sure it counts. In this first chapter you will find all sorts of tasty delights, ready and waiting to fill your tummy and your soul.

      Your mornings will be a whole lot better when they include any of these must-try recipes. We’re talking comfort to the max with everything from perfect fluffy pancakes to the breakfast casserole. There is even cake! Because this is my cookbook, and if I can squeeze more cake into my day, I will.

      Of course, we don’t always have the time to linger for hours over breakfast, which is why I have also included plenty of make-ahead, grab-and-go options, too.

      Oh, and just because these recipes appear in the brunch chapter does not mean they need to be restricted to mornings only; many make great lunch box stuffers or snacks. And breakfast for dinner, or brinner as I like to call it, is always a good thing!

      RUSTIC SKILLET POTATO AND GREENS HASH

      yield: 3 or 4 servings

      2 tbsp (30 ml) olive oil, divided

      1 lb (454 g) potatoes, peeled and cut into ⅜" (1-cm) cubes

      1 tsp salt

      ½ tsp freshly ground black pepper

      1 tsp smoked paprika or chipotle powder

      1 medium onion, chopped

      3 cloves garlic, chopped finely

      2 bell peppers, seeded and cut into ⅜" (1-cm)-wide slices (use 2 different colors)

      1 bunch (about 7 large leaves or 450 g) lacinato kale (a.k.a. dinosaur, Tuscan or black kale), stemmed and chopped into bite-size pieces

      About 30 cherry tomatoes, halved (1½ cups [225 g])

      to serve

      Salsa

      Chopped avocado

      When we want something savory, filling and comforting for brunch, this hash is one of our favorites. It transforms a few simple, fresh ingredients into a rustic, tasty skillet of super colorful deliciousness. Smoked paprika is my favorite of all the spices. It brings a unique smokiness to dishes and works really well with the crispy potatoes and tender veggies in this recipe. What’s even better is that it reheats really well, so you can make a big batch during the weekend and enjoy leftovers for days after. It’s one of those brunch recipes that makes a great dinner, too!

      In a heavy-bottomed skillet, heat 1 tablespoon (15 ml) of the olive oil over medium heat. Add the potatoes, salt, black pepper and smoked paprika and toss to coat. Cook for around 20 minutes, or until the cubes are golden brown on all sides. Try to keep them in a single layer in the pan and don’t move them too frequently. You want a nice golden crust to develop on each side.

      Transfer the potatoes to a small bowl and set aside. Add the remaining tablespoon (15 ml) of oil to the pan and sauté the onion over medium heat for 3 to 5 minutes, or until translucent. Add the garlic and bell peppers and continue to cook for another 5 minutes, or until the bell peppers are just tender. Add the kale and cook, stirring frequently, for 3 minutes, or until tender, then return the potatoes to the pan and add the cherry tomato halves. Toss everything together and let the potatoes and tomatoes warm through for a few minutes.

      Serve drizzled with salsa and a scattering of chopped avocado.

      Reheat leftovers in a skillet over medium heat, or microwave for a couple of minutes.

      BLACK FOREST BREAKFAST CREPES

      yield: 6 large crepes

      crepes

      1½ cups + 3 tbsp (210 g) all-purpose flour

      ¼ tsp salt

      ¾ tsp baking powder

      ½ cup (120 ml) aquafaba (see note)

      1¾ cups (420 ml) nondairy milk

      2 tbsp (30 ml) mild olive, vegetable or sunflower oil, or melted coconut oil, plus more for skillet

      cherry sauce

      4 cups (620 g) frozen cherries

      3 tbsp (24 g) arrowroot powder or cornstarch

      5 tbsp (60 g) cane or granulated white sugar

      2 tbsp (30 ml) water or fresh orange juice, plus more to thin, if necessary

      1 tsp vanilla or almond extract

      Pinch of salt

      easy chocolate sauce

      ⅓ cup (27 g) unsweetened cocoa powder (spooned into the cup, not scooped)

      Pinch of salt

      ¼ cup (60 ml) boiling water

      3 tbsp (45 ml) pure maple syrup

      ½ tsp vanilla extract

      Vegan whipped cream, yogurt or ice cream, to serve

      I can’t imagine how anyone could resist a hot crepe straight out of the pan, but please try, so that you can fill a few of them with vegan whipped cream, yogurt or ice cream, my super-yum cherry sauce and a drizzle of bittersweet chocolate sauce. Want perfect crepes? Be sure to let the batter rest, cook them very quickly and don’t sub the aquafaba with anything else! (See my note if you are wondering what the heck aquafaba is!) Never made crepes before? No worries—they are really easy. You will be tucking into a hearty, sauce-drizzled pile of them in no

      Enjoying the preview?
      Page 1 of 1